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Ultimate Authentic Muffuletta Sandwich Recipe Easy Homemade Classic with Italian Olive Salad

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A classic Italian-American muffuletta sandwich featuring layers of cured meats, cheeses, and a tangy homemade Italian olive salad, served on a soft, sesame-topped round loaf. Perfect for a hearty lunch or casual dinner with authentic New Orleans flavor.

Ingredients

Scale
  • 1 large muffuletta bread loaf (about 10 inches in diameter), or Italian round loaf/sourdough boule
  • Italian olive salad:
  • – 1 cup green olives, pitted and chopped (Castelvetrano preferred)
  • – 1 cup black olives, pitted and chopped
  • – 1/2 cup pickled vegetables (cauliflower, carrots, celery, pepperoncini), finely chopped
  • – 2 garlic cloves, minced
  • – 2 tablespoons capers, drained
  • – 1/2 cup extra virgin olive oil
  • – 2 tablespoons red wine vinegar
  • – 1 teaspoon dried oregano
  • – Pinch of crushed red pepper flakes
  • Cured meats:
  • – 4 ounces Genoa salami, thinly sliced
  • – 4 ounces mortadella, thinly sliced
  • – 4 ounces ham (Italian-style, like prosciutto cotto), thinly sliced
  • Cheeses:
  • – 4 ounces provolone cheese, sliced
  • – 4 ounces Swiss cheese, sliced
  • Optional:
  • – Dijon mustard or mayonnaise (for a touch of creaminess)

Instructions

  1. Prepare the Italian olive salad: In a large mixing bowl, combine chopped green olives, black olives, pickled vegetables, minced garlic, and capers. Stir in olive oil, red wine vinegar, dried oregano, and crushed red pepper flakes. Mix well, cover, and refrigerate for at least 2 hours or overnight to marinate.
  2. Slice the muffuletta bread horizontally into two even halves using a serrated knife. Hollow out some of the soft interior crumb from both halves, keeping the crust intact.
  3. Spread 1/2 cup of the chilled olive salad evenly over the bottom half of the bread.
  4. Layer the cured meats evenly over the olive salad: Genoa salami, mortadella, and ham.
  5. Add the sliced provolone and Swiss cheeses on top of the meats.
  6. Optionally, spread a thin layer of Dijon mustard or mayonnaise on the top half of the bread.
  7. Place the top half of the bread over the layered bottom half. Wrap the sandwich tightly in plastic wrap or parchment paper.
  8. Place the wrapped sandwich on a baking sheet and press it down with a heavy pan or canned goods. Refrigerate for at least 2 hours, ideally overnight, to allow flavors to meld and the sandwich to firm up.
  9. Remove the sandwich from the fridge, unwrap, and slice into wedges with a serrated knife. Serve cold or at room temperature. Optionally, warm briefly in a 350°F (175°C) oven for 5-7 minutes before slicing.

Notes

Marinate the olive salad overnight for best flavor. Press the sandwich well and allow it to rest refrigerated for at least 2 hours or overnight to let flavors meld. If olive salad is too oily, drain excess oil before spreading to prevent sogginess. Optionally warm sandwich briefly before serving.

Nutrition

Keywords: muffuletta sandwich, Italian olive salad, New Orleans sandwich, Italian-American recipe, cured meats sandwich, homemade muffuletta, classic muffuletta

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