Go Back
+ servings
Muffaletta sandwiches on a wooden cutting board.
Print

Muffaletta

Muffaletta is one sandwich recipe that is definitely a meal. Discover how to make Muffaletta from scratch, including a tender, chewy bread, briny olive spread, and savory meats and cheeses. Try this Muffaletta for Mardi Gras parties, picnics, or any time of year.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Proofing and Resting Time 3 hours
Total Time 3 hours 30 minutes
Servings 8 slices
Calories 575kcal

Ingredients

For the olive salad:

For the bread:

  • 2 (1-pound) balls pizza dough
  • 1 large egg lightly beaten
  • 5 teaspoons sesame seeds

For the sandwiches:

  • 4 ounces Genoa salami thinly sliced (see note 2)
  • 6 ounces provolone cheese thinly sliced
  • 6 ounces mortadella thinly sliced
  • 4 ounces hot capicola thinly sliced

Instructions

To make the olive salad:

  • In a food processor, add giardiniera, green olives, Kalamata olives, capers, vinegar, garlic, oregano, pepper flakes, and thyme. Process until coarsely chopped, about 6 pulses.
  • Transfer to a medium bowl and stir in olive oil and parsley. Allow to sit at room temperature for flavors to meld, about 30 minutes. Cover and chill while preparing the bread.

To make the bread:

  • Oil a rimmed baking sheet. Form each ball of pizza dough into a tight ball, then set on oiled baking sheet and cover loosely with plastic wrap coated with nonstick spray. Allow to sit at room temperature for 1 hour.
  • Adjust oven rack to middle position and preheat oven to 425 degrees. Remove plastic wrap from dough balls, then flatten each dough ball into a 7-inch round disk.
  • Brush tops of dough disks with egg and sprinkle with sesame seeds. Bake until golden brown and hollow when tapped, about 18 to 20 minutes, rotating sheet halfway through baking. Transfer to a wire rack and allow to cool completely, about 1 hour.

To assemble the sandwiches:

  • Slice loaves in half horizontally. Spread 1/4 of the olive salad on each half of bread, pressing firmly so the salad is tightly packed.
  • On the bottom half of each loaf, layer of 2 ounces salami, 1 1/2 ounces provolone, 3 ounces mortadella, the remaining 1 1/2 ounces provolone, and 2 ounces capicola. Top with top half of bread and tightly wrap each sandwich in plastic wrap.
  • To press the sandwiches, place a baking sheet weighted down with cans or a heavy pot on top of the sandwiches. and press for 1 hour, flipping the sandwiches halfway through.
  • To serve, remove the plastic wrap and cut each sandwich into quarters. Wrapped sandwiches can be stored under refrigeration up to 24 hours. Bring to room temperature before serving.

Notes

  1. Giardiniera, pimento-stuffed green olives, Kalamata olives, and capers: This combo platter of briny delights lends so much flavor as the sandwich marinates. Drain off the vinegar solution before adding these to the sandwich so it doesn't get too soggy.
  2. Genoa salami, provolone cheese, mortadella, and hot capicola: I prefer this classic mix of Muffaletta meats and cheeses, although you could also mix and match any or all of the above with ham, salami, soppresatta, mozzarella, or Swiss.

Nutrition

Serving: 0.25sandwich | Calories: 575kcal | Carbohydrates: 44g | Protein: 21g | Fat: 53g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 2943mg | Potassium: 153mg | Fiber: 1g | Sugar: 1g | Vitamin A: 503IU | Vitamin C: 8mg | Calcium: 190mg | Iron: 1mg