A Muffaletta Sandwich is the ultimate summertime crowd-pleaser! With layers of savoury deli meats, creamy cheese, and a zesty olive salad, this hearty sandwich is made for slicing into wedges and sharing with friends and family. Best of all, it’s even better when made ahead, making it the perfect grab-and-go option for picnics, beach days, or any outdoor gathering this summer!
This recipe was developed in collaboration with Langley Farm Market. Visit any of their stores in the Lower Mainland of BC and pick up all the ingredients you need to make this delicious sandwich!
A Famous New Orleans Recipe, Made at Home
The Muffaletta sandwich is a beloved New Orleans creation with Sicilian roots. Traditionally served on a large, round sesame loaf, it was popularized in the early 1900s at Central Grocery in the French Quarter.
The sandwich starts with a large round loaf—traditionally sesame bread—then gets filled with a tangy olive salad, Italian deli meats, and cheese. The flavours all come together as the sandwich rests, which makes it perfect for travel and sharing.
A Closer Look at the Ingredients
The magic of a muffuletta comes from its bold Italian flavours. Each ingredient adds its own flavour and texture, and, when combined, they create a sandwich worth savouring:
- Capicollo – A cured pork cold cut with a gentle spice and rich, savoury flavour. You can use regular or spicy capicollo in this recipe.
- Mortadella – (aka my favourite deli meat of all time!) is a delicately flavoured pork-based deli meat with whole peppercorns or whole pistachios.
- Hot Salami – A spicier, and fattier cured meat that adds heat and spicy flavour to every bite.
- Provolone Cheese – A semi-hard Italian cheese with a mild, slightly tangy flavour that pairs beautifully with cured meats.
- Mozzarella Cheese – A soft and creamy cheese that balances the boldness of the meats and olive salad.
- Zesty Olive Salad – Inspired by Italian antipasto, this mix of olives, giardiniera, roasted red peppers, pepperoncinis, capers, herbs, and vinegar ties the sandwich together with briny, tangy brightness.
Get the Recipe: Muffaletta Sandwich
Muffaletta Sandwich
Ingredients
For the sandwich:
- 1 round sourdough loaf
- 6 slices capicollo
- 6 slices mortadella
- 6 slices hot salami
- 4 slices provolone cheese
- 3 slices mozzarella cheese
For the Olive Salad:
- 1 cup giardiniera pickled vegetable mix, chopped
- ½ cup green cocktail olives chopped
- ¼ cup kalamata olives chopped
- ¼ cup roasted red peppers chopped
- ¼ cup pepperoncinis chopped
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 2 tablespoons fresh parsley chopped
- 1 teaspoon dried oregano
Instructions
- Begin by making the olive salad. In a medium bowl, combine the chopped giardiniera, green olives, kalamata olives, roasted red peppers, and pepperoncinis. Drizzle with olive oil and red wine vinegar, then sprinkle with parsley and oregano. Toss well to combine and set aside.
- Slice the sourdough loaf horizontally into two halves. Scoop out some of the soft bread from the centre of each half to make room for the filling. This will help keep the sandwich neat and easy to slice later.
- Spoon half of the olive salad onto the bottom half of the bread, spreading it evenly. Layer on the capicollo, mortadella, and hot salami. Follow with the provolone and mozzarella slices. Top with the remaining olive salad.
- Place the top half of the bread on the sandwich and press down gently to compact the layers. Wrap the entire sandwich tightly in parchment paper. Place a heavy weight on it (such as a frying pan with a few cans of tomatoes) and place the the fridge to press the sandwich. Refrigerate for at least 1 hour (or up to overnight).
- When ready to serve, unwrap and slice into wedges. Enjoy!
Notes
- If desired, toast the whole sandwich in the oven at 350 degrees F for 20 minutes before slicing and serving warm.