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Classic Italian Muffuletta Sandwich

Classic Italian Muffuletta Sandwich
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The Classic Italian Muffuletta Sandwich is a bold, hearty sandwich known for its layers of Italian meats, cheeses, and a tangy olive salad. Originating from Italian-American cuisine, this sandwich is all about big flavors that get even better as they sit. It’s perfect for lunch, picnics, parties, or make-ahead meals, since the ingredients meld together beautifully over time.

Ingredients

Scale

For the Olive Salad

  • 1 cup green olives, pitted and coarsely chopped

  • 1 cup black olives, pitted and coarsely chopped

  • ½ cup giardiniera (Italian pickled vegetables), drained and chopped

  • ¼ cup roasted red peppers, chopped

  • ¼ cup capers, drained

  • ½ cup celery, finely chopped

  • 3 cloves garlic, minced

  • ½ cup extra virgin olive oil

  • ¼ cup red wine vinegar

  • 1 teaspoon dried oregano

  • ½ teaspoon red pepper flakes

  • Freshly ground black pepper, to taste

For the Sandwich

  • 1 large round Italian sesame seed bread (about 10 inches)

  • 4 oz mortadella, thinly sliced

  • 4 oz salami, thinly sliced

  • 4 oz capicola, thinly sliced

  • 4 oz provolone cheese, thinly sliced

  • 4 oz mozzarella cheese, thinly sliced

Instructions

1. Make the Olive Salad

In a large bowl, combine the green olives, black olives, giardiniera, roasted red peppers, capers, celery, and garlic.
Add the olive oil, red wine vinegar, oregano, red pepper flakes, and black pepper.
Mix well, cover, and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to fully develop.

2. Assemble the Sandwich

Slice the bread horizontally. If the loaf is very thick, remove some of the soft interior to create space for the filling.
Spread half of the olive salad evenly over the bottom half of the bread.
Layer the mortadella, salami, capicola, provolone, and mozzarella on top.
Spread the remaining olive salad over the cheese, then place the top half of the bread on top. Press gently.

3. Press and Serve

Wrap the sandwich tightly in plastic wrap. Place a heavy skillet or pan on top and press for at least 30 minutes.
Unwrap, slice into wedges, and serve immediately, or refrigerate for up to 24 hours for even better flavor.

Notes

  • Make it ahead: This sandwich tastes better after resting, so preparing it a few hours in advance is ideal.

  • Use quality bread: A sturdy, crusty round loaf prevents the sandwich from getting soggy.

  • Adjust the spice: Add more red pepper flakes if you like extra heat.

  • Vegetarian option: Skip the meats and double the cheese and olive salad for a meatless version.

Find it online: https://chocotune.com/classic-italian-muffuletta-sandwich/