Ultimate Muffuletta Sandwich
This Ultimate Muffuletta Sandwich is a culinary delight that hails from New Orleans. Rich in flavors with a unique olive salad featuring oil-packed sun-dried tomatoes, this unctuous creation merges the best of Italian deli meats and cheeses nestled within a crunchy Italian or French bread. As the flavors meld together over hours in the refrigerator, every bite becomes a savory explosion that you won't forget. Perfect for a lunch with friends, a picnic, or just an indulgent snack, this versatile sandwich is sure to impress. Prepare in advance to let the flavors deepen, and enjoy this crowd-pleaser at any gathering.
N/A
Servings
467
Calories
13
Ingredients
Ingredients
Green olives (pitted and coarsely chopped)
1 cup (Pitted and coarsely chopped)
Black olives (pitted and coarsely chopped)
1 cup (Pitted and coarsely chopped)
Extra virgin olive oil
3/4 cup (None)
Jarred roasted red peppers
4 ounces (Drained and chopped fine (1/2 cup))
Sun-dried tomatoes packed in oil
4 ounces (Drained and chopped (1/2 cup))
Minced fresh parsley
1/4 cup (Minced)
Fresh lemon juice
2 tablespoons (Freshly squeezed)
Dried oregano
1 teaspoon (None)
Garlic clove
1 large (Minced)
Large round Italian or French bread
1 (Whole, sliced in half horizontally)
Mortadella (thinly sliced)
8 ounces (Thinly sliced)
Provolone cheese (thinly sliced)
8 ounces (Thinly sliced)
Hard salami (thinly sliced)
8 ounces (Thinly sliced)
Instructions
1
In a medium mixing bowl, combine the green olives, black olives, extra virgin olive oil, roasted red peppers, sun-dried tomatoes, minced parsley, lemon juice, dried oregano, and minced garlic. Stir well until all ingredients are evenly coated. Cover the bowl with plastic wrap or a lid and refrigerate for 8 to 24 hours to allow the flavors to meld and deepen.
2
When ready to assemble the sandwich, drain the olive salad in a fine-mesh sieve or colander, reserving the marinade for later use.
3
Slice the large round Italian or French bread in half horizontally. Carefully hollow out most of the soft interior of the bread, creating space for the fillings. Brush both halves of the hollowed bread generously with the reserved marinade from the olive salad.
4
Take half of the olive salad and spread it evenly over the bottom half of the prepared bread. Layer the sliced mortadella, provolone cheese, and hard salami on top of the olive salad.
5
Spread the remaining olive salad on top of the cold cuts, ensuring it is evenly distributed.
6
Place the top half of the bread onto the sandwich, pressing down gently.
7
Wrap the entire sandwich in plastic wrap to seal it in tightly. Place the wrapped sandwich between two dinner plates. To apply weight, set 2 to 3 heavy cans or a cast iron skillet on top, ensuring the sandwich gets pressed down evenly.
8
Refrigerate the weighted sandwich for a minimum of 30 minutes, or for optimal flavor, up to 6 hours.
9
When ready to serve, unwrap the sandwich and cut it into wedges. Serve immediately and enjoy!
Nutrition Information
35g
Fat
26g
Carbs
12g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is an Ultimate Muffuletta Sandwich?
The Ultimate Muffuletta is a New Orleans-style sandwich made with Italian deli meats, provolone cheese, and a signature olive salad on a large round loaf of Italian or French bread.
What are the primary ingredients in the olive salad?
The olive salad consists of green olives, black olives, extra virgin olive oil, roasted red peppers, sun-dried tomatoes, parsley, lemon juice, oregano, and minced garlic.
How long should the olive salad marinate?
For the best flavor, the olive salad should be refrigerated for 8 to 24 hours to allow the flavors to meld and deepen.
What types of meat are used in this recipe?
The recipe uses 8 ounces each of thinly sliced mortadella and hard salami.
What kind of cheese is best for a Muffuletta?
Thinly sliced provolone cheese is used in this Ultimate Muffuletta recipe.
Do I need to cook any part of this sandwich?
No, this is a no-cook recipe where the ingredients are assembled and pressed rather than heated.
Why is the bread hollowed out?
Hollowing out the soft interior of the bread creates space for more olive salad and meat fillings, making the sandwich easier to eat.
What should I do with the olive salad marinade?
The marinade should be reserved after draining the salad and brushed generously onto both halves of the hollowed bread.
How do I press the Muffuletta sandwich?
Wrap the sandwich in plastic, place it between two plates, and set heavy items like cans or a cast iron skillet on top to compress it.
How long does the sandwich need to be weighted down?
It should be refrigerated and weighted for a minimum of 30 minutes, though up to 6 hours is optimal for flavor.
How many calories are in a serving?
There are approximately 467 calories in a serving of this Muffuletta sandwich.
What is the fat content of this sandwich?
One serving contains approximately 35 grams of fat.
How many carbohydrates are in a serving?
This sandwich contains about 26 grams of carbohydrates per serving.
How much protein is in the Muffuletta?
Each serving provides about 12 grams of protein.
Is fresh or dried parsley better for this recipe?
The recipe specifies 1/4 cup of minced fresh parsley for the olive salad.
Where did the Muffuletta sandwich originate?
The Muffuletta is a culinary delight that hails from New Orleans.
What kind of bread is traditionally used?
A large round Italian or French bread is the ideal choice for this sandwich.
Can I use store-bought roasted red peppers?
Yes, the recipe calls for 4 ounces of jarred roasted red peppers, drained and finely chopped.
What provides the acidity in the olive salad?
Freshly squeezed lemon juice (2 tablespoons) provides the acidity to balance the oils and fats.
How is the sandwich served?
Once the pressing is complete, the sandwich is unwrapped and cut into wedges for serving.
Can I prepare the sandwich a day ahead?
Yes, preparing it in advance is recommended as it allows the flavors to deepen and the bread to soak up the marinade.
Is this sandwich suitable for parties?
Yes, it is considered a crowd-pleaser and is perfect for picnics, lunches with friends, or any gathering.
How many ingredients are in this recipe?
There are 13 main ingredients used to create the sandwich and the olive salad.
What type of olives are used?
The recipe uses 1 cup each of pitted and coarsely chopped green olives and black olives.
Are the sun-dried tomatoes oil-packed?
Yes, the recipe specifies using sun-dried tomatoes packed in oil for better flavor and texture.
Can I use dried garlic instead of fresh?
The recipe calls for one large minced garlic clove, which provides a sharper flavor than dried alternatives.
What are the common tags for this recipe?
Common tags include muffuletta, sandwich, Italian, lunch, snack, no-cook, party food, Mediterranean, and New Orleans.
How is the olive salad layered?
Half of the salad is spread on the bottom bread, followed by the meats and cheese, and then the remaining salad is spread on top of the cold cuts.
Is the bread toasted?
No, the bread is used fresh, but hollowing it and applying marinade helps it reach the desired texture after pressing.
What is the serving size for this recipe?
The specific number of servings is not provided, but it is typically cut into wedges suitable for a group.