This iconic New Orleans-style sandwich is a feast for the senses, packed with layers of cured meats, melted cheeses, and a robust, tangy olive salad. The combination of salami, mortadella, prosciutto, and provolone creates a rich, savory experience, while the house-made olive salad adds a briny, garlicky crunch that ties everything together. Perfect for potlucks, lunch gatherings, or a satisfying weekend meal, this muffaletta offers a perfect balance of textures and flavors. The bread soaks up the juices, creating a messy but deliciously cohesive bite. Its a timeless recipe that brings the bustling energy of an Italian deli straight to your kitchen table.
Nancy’S Fabulous Muffaletta Sandwiches
Description
This iconic New Orleans-style sandwich is a feast for the senses, packed with layers of cured meats, melted cheeses, and a robust, tangy olive salad. The combination of salami, mortadella, prosciutto, and provolone creates a rich, savory experience, while the house-made olive salad adds a briny, garlicky crunch that ties everything together. Perfect for potlucks, lunch gatherings, or a satisfying weekend meal, this muffaletta offers a perfect balance of textures and flavors. The bread soaks up the juices, creating a messy but deliciously cohesive bite. Its a timeless recipe that brings the bustling energy of an Italian deli straight to your kitchen table.Ingredients
Directions
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Prepare the olive salad by combining chopped green olives, black olives, and roasted red peppers in a large bowl.
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Add crushed garlic cloves, chopped fresh parsley, white wine vinegar, and olive oil to the vegetable mixture.
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Stir well to combine all ingredients into a cohesive, oily salad. Taste and adjust seasoning if necessary.
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Cut the Italian bread loaf(s) in half horizontally to create top and bottom halves.
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Scoop out a small amount of the soft interior bread from each half to create a shallow well for the fillings.
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Drizzle the bottom half of the bread generously with olive oil and some of the liquid from the olive salad.
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Layer slices of salami, mortadella, and prosciutto evenly over the bottom bread half.
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Add slices of provolone and mild cheese over the meats.
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Spoon a generous amount of the prepared olive salad over the cheese and meats, spreading it evenly.
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Place the top half of the bread onto the sandwich.
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Press down firmly on the sandwich to compact the layers.
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Slice the assembled muffaletta into wedges or individual portions.
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Serve immediately or let rest for 15 minutes to allow flavors to meld.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 123.8kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 15.2mg1%
- Total Carbohydrate 27.5g10%
- Dietary Fiber 2.8g12%
- Sugars 2.2g
- Protein 5.3g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Allow the olive salad to sit for at least 30 minutes before using to allow the flavors to meld. It can be made up to 3 days in advance and stored in the refrigerator.
For best results, use a sturdy Italian round bread that can hold the moisture from the olive salad without falling apart.
The sandwich can be assembled a day ahead and refrigerated. Let it come to room temperature before slicing for cleaner cuts.
Adjust the amount of olive oil in the salad based on how wet you prefer the sandwich; more oil helps preserve the salad but makes the bread soggier if left too long.
