Muffuletta Sandwich

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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The muffuletta sandwich is a legendary New Orleans staple, famed for its impressive layers and bold, Mediterranean-inspired flavours. This high-protein sandwich features a sophisticated blend of Italian deli meats, including mortadella and salami, balanced by the creamy texture of sliced provolone and mozzarella. What truly sets it apart is the piquant olive salad, a vibrant mix of pickled vegetables, capers, and anchovies that provides a sharp, savoury contrast to the rich fillings.

Ideal for hosting or a substantial weekend lunch, this recipe yields a generous amount of olive salad that only improves with time in the fridge. Preparing the salad a day in advance allows the herbs and oils to meld, ensuring every bite is packed with depth. Serve these substantial wedges at a picnic or as a centrepiece for a casual gathering, perhaps alongside a simple green salad to balance the saltiness of the charcuterie.

Ingredients for Muffuletta Sandwich

150g sliced marinated artichoke hearts
80g shredded carrot
50g shredded inner stalks celery
50g finely chopped pitted green olives
80g finely chopped roasted red peppers
80g seeded, finely chopped pickled Tuscan peperoncini
80g pitted chopped kalamata olives
80g sliced pickled cocktail onions
40g drained tiny capers in brine
2 tablespoons red-wine vinegar
3 anchovy fillets, chopped
2 teaspoons dried oregano
1/4 teaspoons peperoncino flakes
450g container giardiniera (assorted pickled vegetables), drained and chopped
150g sliced marinated artichoke hearts
80g finely chopped pitted green olives
80g pitted chopped kalamata olives
60ml drained tiny capers in brine
2 matskedar extra jungfruolivolja
3 anchovy fillets, chopped
2 teaspoons dried oregano
1/4 teaspoons peperoncino flakes
8- inch round muffuletta bread, split open
60g provolone, sliced
60g deli ham, sliced
60g capicola, sliced
60g mortadella, sliced
60g low-moisture mozzarella, sliced
60g Genoa salami, sliced

How to make Muffuletta Sandwich

To prepare either version of the olive salad, mix all the ingredients in a bowl. Cover, and refrigerate several hours or overnight, to let the flavours develop. This makes more salad than you need for one 8-inch sandwich. Extra olive salad will keep for a week or more and can be used in salads, sandwiches, etc.

Lay the bottom of the muffuletta bread on a work surface, cut side up. Layer half of the cheeses and meats on the bread, then spread with 1/2 cup of the olive salad. Top with the remaining meats and cheeses.Finish with another 1/2 cup olive salad. Place top of bread on olive salad, and press down. Cut into four wedges.

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