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Muffaletta Sandwich
by Karen in Food, Recipes
Although sandwiches seem like a given for a picnic, they’re tricky because you run the risk of ending up with soggy bread. However with certain sandwiches, it isn’t the worst thing to have the sandwich sitting around for a while – in fact, it makes it even better. The muffaletta, a classic New Orleans sandwich, is a great example and is super easy and convenient to make. You start with bread (which, yes you purists, I know this isn’t the authentic round muffaletta loaf, but a focaccia or other Italian round bread does just fine). Then, spread generous amounts of an olive spread and just layer all kinds of delicious cold cuts and cheese. The longer the olive spread and cold cuts can mingle with the bread, the better your muffaletta will be. I love serving these sandwiches cut into rectangles or into wedges so a beautiful cross section of meats and cheeses is exposed!

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Muffaletta 1 Picture


  • Ingredients:
  • 1 loaf of focaccia or other Italian round bread
  • 1/3 lb of Genoa salami
  • 1/4 lb of Coppa
  • 1/4 lb of Mortadella
  • 1/2 lb of sliced ham
  • 1/2 lb of sliced provolone
  • 1/2 lb of sliced mozzarella
  • Olive spread:
  • 1 cup of green olives, finely diced
  • 1 cup of kalamata olives, finely diced
  • 1/2 cup of marinated artichokes, finely diced
  • 1/3 cup of roasted red bell peppers, finely diced
  • 3 green onions, minced
  • 1 clove of garlic, minced
  • 1/4 cup of celery (about 1 large stalk), thinly sliced
  • 2 tbsps of flat leaf parsley
  • 2 tsps of dried oregano
  • 3 tbsps of red wine vinegar
  • 3/4 cup of extra virgin olive oil
  • A pinch of red pepper flakes


Adapted from


Step 1

First, combine all the olive spread ingredients in a bowl and let it marinate in the fridge for at least an hour. Cut the bread in half (if using round bread, cut in half and remove some of the bread in the center with your fingers). Spread both sides of the bread with generous amounts of your olive spread. When spreading on the bottom layer avoid spooning too much liquid onto the bread as it will soak down and become soggy.

Place the bread on a baking sheet. Layer the bottom with coppa, then mortadella, then salami, then provolone, then ham, then mozzarella. Carefully flip the other side of the bread with the smeared olive spread over meat and cheese. Of course, you can do this in any order you want!
Then place another baking sheet on top of the sandwich and balance a heavy item like a cast iron skillet on top. Refrigerate for another hour.

Here is another version:

1 cup coarsely chopped cauliflower florets
1⁄2 cup extra-virgin olive oil
1⁄2 tsp. dried oregano
1⁄2 tsp. dried thyme
1 small carrot, thinly sliced crosswise
1 small rib celery, thinly sliced crosswise
3⁄4 cup chopped pitted oil-cured green olives
1⁄4 cup chopped pitted oil-cured black olives
2 tbsp. chopped drained pimientos
Kosher salt and freshly ground black pepper, to taste
1 tbsp. chopped flat-leaf parsley leaves
1 (8") hearty round loaf Italian bread, preferably with sesame seeds, halved
6 oz. sliced mortadella
6 oz. sliced provolone
6 oz. sliced soppressata
Put the cauliflower, oil, oregano, thyme, carrots, celery, and 3 tbsp. water into a small pot. Bring to a boil over medium-high heat, then reduce heat to medium-low. Simmer, covered, until vegetables are just tender, 10-12 minutes. Transfer contents of pot to a small bowl, then stir in olives, pimientos, and salt and pepper. Let relish cool. Stir in parsley; set aside.
Using your hands, hollow out insides of each bread half. Brush inside of top half with some of the oil from the relish. Fill bottom half with relish; press down. Layer mortadella, provolone, and soppressata over relish, being careful not to let cheese or meat hang over the sides of the bread. Cover with top half of the bread and tightly wrap sandwich with plastic wrap. Place sandwich on a sheet pan; weight down with a couple of heavy objects, such as a cast-iron skillet topped with a small pot. Refrigerate for 2-3 hours. When ready to serve, remove plastic wrap and cut sandwich into quarters.

A third version:


2-4 servings
10 inch round Muffuletta bread loaf (or substitute French or Focaccia bread)
1/4 lb mozzarella cheese, sliced
1/4 lb provolone cheese, sliced
1/4 lb ham, sliced
1/4 lb salami, sliced
1/4 lb capicola (or substitute mortadella), sliced
1/2- 1 cup olive salad
optional: 2-4 tbsp spicy brown mustard

Preheat oven to 350 degrees.
Split the bread loaf in half.
Spread olive salad on the inside of the top half.
Add all sliced meat on the bottom inside loaf.
Top with sliced cheese.
Optionally you can add a few tablespoons of spicy brown mustard to the top loaf (my Mom likes to add this!)
Place the top loaf on top of meat cheese and place on a baking sheet.
Toast in the oven until golden and cheese is melted, about 10 minutes.
Cut into fourths and serve warm.

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