Description
Muffaletta sandwich embraces New Orleans’ culinary heritage with layers of Italian cured meats, cheeses, and zesty olive salad. Hearty ingredients celebrate Louisiana’s rich cultural fusion in one memorable handheld meal you’ll savor bite by bite.
Ingredients
Scale
Meats:
- 4 ounces (113 grams) Genoa salami, thinly sliced
- 4 ounces (113 grams) ham, thinly sliced
- 4 ounces (113 grams) mortadella, thinly sliced
Cheeses:
- 4 ounces (113 grams) provolone cheese, thinly sliced
- 4 ounces (113 grams) mozzarella cheese, thinly sliced
Additional Ingredients:
- 1 large round loaf of Italian bread or muffaletta bread
- 1/4 cup (60 milliliters) roasted red peppers, thinly sliced
- 1/4 cup (60 milliliters) pepperoncini peppers, sliced
- 1/4 cup (60 milliliters) black olives, sliced
- 1/4 cup (60 milliliters) green olives, sliced
- 1/4 cup (60 milliliters) red wine vinegar
- 2 tablespoons (30 milliliters) olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- Salt to taste
- Pepper to taste
Instructions
- Craft a vibrant olive medley by combining chopped black and green olives, diced roasted red peppers, and sliced pepperoncini. Whisk in red wine vinegar, olive oil, oregano, basil, garlic powder, salt, and pepper. Allow the mixture to marinate and intensify flavors for 30 minutes at room temperature.
- Carefully slice the Italian bread horizontally, creating a substantial base and top for the sandwich.
- Generously spread the marinated olive mixture across the bottom bread layer, ensuring even coverage. Methodically arrange layers of Genoa salami, ham, provolone, mozzarella, and mortadella over the olive spread.
- Gently position the top bread half, pressing down lightly to compress the ingredients and create a cohesive sandwich structure.
- Tightly encase the entire sandwich in plastic wrap, securing the layers. Refrigerate for 1-2 hours, allowing flavors to meld and ingredients to settle.
- Remove from refrigerator, unwrap, and slice into wedges. Serve chilled or at room temperature for optimal taste and texture.
Notes
- Marinate the olive salad ahead of time to intensify the bold, tangy flavors and allow ingredients to blend perfectly.
- Choose a sturdy, crusty Italian bread that can hold up to the robust fillings without becoming soggy or falling apart.
- Slice the sandwich just before serving to maintain the structural integrity and prevent ingredients from sliding around.
- For a lighter version, replace some meats with grilled vegetables or use low-fat cheese options to reduce overall calories.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: None
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 600
- Sugar: 3g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg