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Lunch Recipes

This Muffuletta Recipe Has It All: Olives, Meats and Cheese, Oh My!

This overstuffed sandwich is a cinch to layer up with deli favorites

The muffuletta is a New Orleans legend, a handheld marriage of Italian flavors. And we made sure to stack our muffuletta recipe high on crusty bread for extra-delicious results. This popular sandwich originated in 1906 by Sicilian immigrants, and the Sicilian word “muffe,” or mushroom, may reference its mushroom-cap appearance.

A stuffed sandwich meant for sharing, a muffuletta features round Italian bread (usually sesame seed), cold cuts, cheese and olive salad. This savory spread combines chopped olives (try Castelvetrano olives!), onions, olive oil and spices. Once layered up, the sandwich chills for at least couple hours so all the delicious flavors soak into the bread.

Here’s a quick tip for this muffuletta recipe: Make it the night before in 10 minutes, then wrap and chill. The olive salad will soak for longer, meaning extra-delicious results. And for more Muffuletta recipes, try these 6 variations. Tell us your favorite below!

Yields

6 servings

Total Time

Prep Time

Cook Time

Ingredients

  • 1 (1 lb.) round loaf crusty bread
  • 1/4 cup olive oil
  • 3 Tbs. balsamic vinegar
  • 1 Tbs. Dijon mustard
  • 1/2 tsp. dried oregano
  • 1/2 cup pitted green olives, chopped
  • 1 lb. deli-sliced salami
  • 6 oz. deli-sliced lower-sodium provolone cheese
  • 1 (12 oz.) jar roasted red peppers, drained, cut into thin strips
  • 2 cups baby arugula

Instructions

• Using long serrated knife, horizontally cut bread in half. Pull out some of soft interior bread; discard or save for another use (such as pulsing in food processor to make fresh breadcrumbs).

• In small bowl, whisk together oil, vinegar, mustard and oregano until blended. Brush dressing over cut sides of bread. Sprinkle bottom half of bread with olives, then top with half of salami, half of cheese, then remaining salami and cheese, peppers, arugula and bread top.

• Wrap loaf tightly in plastic wrap then foil. Chill at least 2 hrs. Cut into wedges to serve.

Nutrition

  • Calories: 490 kcal
  • Fat: 28 gram
  • Saturated Fat: 10 gram
  • Protein: 23 gram
  • Carbohydrate: 33 gram
  • Fiber: 1 gram
  • Cholesterol: 65 mg
  • Sugar: 4 gram
  • Sodium: 1,520 mg
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