Muffuletta Sandwich

Ron Nebrerecipes, SavouryLeave a Comment

sandwiches stacked and wrapped with pretty bow
This hearty sandwich got its origins from Sicilian farmers living in New Orleans who used to order salami, ham, cheese, olive salad, and bread separately for lunch. One day while they were all precariously balancing their plates in their laps while eating, someone had a genius idea to slice the bread and create this layered sandwich that’s just as delicious today as it was back then.
Makes: 6-8 sandwiches
Prep Time: 2 hours
Active Prep Time: 30 minutes

Ingredients

For the sandwich:

  • 390 g / 1 loaf of your favourite Italian bread
  • 151 g / 1/3 lb Genoa salami
  • 113 g / 1/4 lb Coppa
  • 113 g / 1/4 lb Mortadella
  • 227 g / 1/2 lb sliced ham
  • 227 g / 1/2 lb sliced provolone
  • 227 g / 1/2 lb sliced mozzarella

For the olive spread:

  • 134 g / 1 cup green olives, finely diced
  • 134 g / 1 cup kalamata olives, finely diced
  • 168 g / 1/2 cup marinated artichokes, finely diced
  • 250 g / 1/3 cup roasted red bell peppers, finely diced
  • 3 green onions, minced
  • 1 clove garlic, minced
  • half a bunch of flat leaf parsley, chopped
  • 2 g / 2 tsp. dried oregano
  • 44 ml / 3 tbsp. red wine vinegar
  • 177 ml / 3/4 cup melted Mirage margarine
  • a pinch of red pepper flakes

Directions

  1. Combine all of the olive spread ingredients in a bowl and let it marinate in the fridge for at least one hour.
  2. Ingredients for the olive spread combined in a bowl.

  3. Cut the bread in half lengthwise.
  4. Spread bottom side of the bread with generous amounts of olive spread. When spreading avoid spooning too much liquid onto the bread as it will soak down and become soggy. Use a slotted spoon if possible.
  5. Place the bread on a baking sheet. Layer the bottom with Coppa, Mortadella, salami, provolone, ham and mozzarella. The order isn’t terribly important, so feel free to use your own preference or even switch out the meat and cheese. Carefully flip the other side of the bread with the olive spread over the meat and cheese.
  6. Open sandwich being assembled with ingredients.

  7. Wrap the sandwich in plastic wrap. Balance a heavy item, like a cast-iron skillet, on top so it presses down on the sandwich uniformly. Refrigerate for another hour to overnight.
  8. Sandwich being pressed down by cast-iron skillet.

  9. Slice into rectangles (or wedges if using a round loaf).

Chef Notes

  • Trim the edges off of the sandwich to create a perfect rectangle, wrap with parchment paper and tie with a string for the perfect picnic sandwich.

Finished sandwiches wrapped and ready-to-go.

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