This isn’t just a sandwich—it’s a flavor-packed, layered love letter to Italy with a bold New Orleans twist. If you’ve got 15 minutes and a love for cured meats and briny olive goodness, this Italian Muffuletta is about to become your new go-to for picnics, parties, or just a ridiculously satisfying lunch. Trust me, once you’ve had one bite, you’ll be wondering why we don’t make sandwiches like this every single day.
Why You’ll Love This Recipe
Back when I worked as a personal chef, I made Muffulettas for a client’s Mardi Gras garden party—and they disappeared faster than anything else on the table. Ever since, it’s been a go-to for make-ahead, crowd-pleasing goodness. Crunchy, meaty, tangy, and chewy all in one bite… what’s not to love?
- Perfect for gatherings—make it ahead and feed a crowd
- No cooking required—just assemble and chill
- Balanced textures and bold, layered flavors
- Easy to customize with your favorite deli meats
- Travel-friendly—hello, picnic perfection!
Ingredients Breakdown
Essentials
- 1 large round loaf of Italian bread or ciabatta (8–10 inches wide)
- 1/2 cup green olives, chopped
- 1/2 cup Kalamata olives, chopped
- 1/4 cup roasted red peppers, chopped
- 1/4 cup giardiniera (Italian pickled veggies), drained and chopped
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp dried oregano
- 4 oz sliced mortadella
- 4 oz sliced Genoa salami
- 4 oz sliced ham
- 4 oz sliced provolone cheese
- 4 oz sliced mozzarella
Pro Tips
- If your bread is too thick, scoop out some of the inside to make room for the filling—hello, extra room for flavor!
- Add a splash of pepperoncini brine to your olive salad for a tangy kick.
- Can’t find giardiniera? Just sub in extra roasted red peppers or mild banana peppers.
- Want spice? Layer in hot capicola or spicy salami.
Step-by-Step Instructions
- In a bowl, mix together olives, roasted red peppers, giardiniera, olive oil, vinegar, and oregano. Stir well and set aside for flavors to mingle.
- Slice your bread horizontally and gently hollow out some of the interior (optional but helpful!).
- Spread half of the olive salad on the bottom half of the bread.
- Layer on the meats—mortadella, salami, and ham—followed by the cheeses.
- Top with the remaining olive salad and place the top half of the bread back on.
- Wrap the sandwich tightly in plastic wrap and press it under something heavy (like a cast-iron skillet or some cookbooks) for at least 1 hour—or overnight in the fridge for best flavor.
- Slice into wedges when ready to serve and enjoy!
Chef’s Tips and Tricks
- Don’t skip the resting step—this allows the bread to soak up all the flavor without getting soggy.
- Use good-quality meats from the deli counter for the most authentic taste.
- A serrated knife is your friend here for clean slicing without smashing the layers.
Recipe Variations and Serving Suggestions
- Make it vegetarian by swapping cold cuts for grilled eggplant, zucchini, and extra cheese.
- Switch up the bread—sourdough or focaccia work beautifully.
- Serve mini versions for party sliders—use dinner rolls and assemble the same way.
- Wrap individual slices for picnics, road trips, or lunchboxes.
FAQs
Can I make this sandwich ahead of time?
Absolutely! In fact, Muffuletta only gets better the longer it rests. Make it up to a day in advance and keep it refrigerated.
What if I don’t like olives?
The olive salad is traditional, but you can tone it down or swap in sun-dried tomatoes, roasted peppers, or mild giardiniera instead.
Is Muffuletta served hot or cold?
Traditionally, it’s served cold or at room temperature after marinating. But if you like it warm, a quick press on a grill pan works too!
Recipe Card
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 1 hour 20 minutes (includes resting)
Ingredients:
- 1 large round loaf of Italian bread
- 1/2 cup green olives, chopped
- 1/2 cup Kalamata olives, chopped
- 1/4 cup roasted red peppers, chopped
- 1/4 cup giardiniera, drained and chopped
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp dried oregano
- 4 oz sliced mortadella
- 4 oz sliced Genoa salami
- 4 oz sliced ham
- 4 oz sliced provolone
- 4 oz sliced mozzarella
Instructions:
- Mix together olives, red peppers, giardiniera, olive oil, vinegar, and oregano.
- Slice bread horizontally; remove some of the interior if desired.
- Spread half the olive mix on bottom half. Layer meat, then cheese, top with remaining olive mix and close sandwich.
- Wrap tightly and press under weight for at least 1 hour. Slice and serve.
Nutrition: ~550 calories per serving
If you try this Muffuletta, I’d love to hear how it turned out! Leave a comment below, tag @thekitchensaid on Instagram, or share your delicious creation with our cozy cooking community. Mangia, friends!
