Classic Muffuletta Sandwich with Olive Salad

Why You’ll Love This Recipe

• Big, bold, briny flavor from a classic New Orleans–style olive-giardiniera salad.
• Pressing lets the juices soak into the crumb for a perfectly cohesive, sliceable sandwich.
• Feeds a crowd with minimal effort—great make-ahead party centerpiece.
• Adaptable: serve room temperature for picnics or warm and melty from the oven.

Grocery List

• Produce: Celery, flat-leaf parsley, garlic
• Dairy: Provolone cheese (8 oz, sliced)
• Pantry: Round sesame Italian loaf; green olives; Kalamata or black olives; giardiniera; roasted red peppers; capers; dried oregano; red pepper flakes; red wine vinegar; extra-virgin olive oil; black pepper

Full Ingredients

Olive–Giardiniera Salad (about 2 cups)

• 1 cup pitted green olives, coarsely chopped (150 g)
• 1/2 cup pitted Kalamata or oil-cured black olives, coarsely chopped (75 g)
• 3/4 cup giardiniera (hot or mild), drained and chopped (120 g)
• 1/2 cup roasted red peppers, chopped (70 g)
• 2 tbsp capers, rinsed (20 g)
• 1/2 cup finely chopped celery (50 g)
• 1/4 cup chopped flat-leaf parsley (10 g)
• 2 cloves garlic, minced (about 10 g)
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes
• 3 tbsp red wine vinegar (45 ml)
• 1/3 cup extra-virgin olive oil (80 ml)
• Freshly ground black pepper to taste (about 1/4 tsp)

Sandwich

• 1 large round sesame Italian loaf, 9–10 inches wide (about 1–1.5 lb)
• 6 oz mortadella, thinly sliced (170 g)
• 6 oz Genoa salami, thinly sliced (170 g)
• 6 oz deli ham, thinly sliced (170 g)
• 8 oz provolone, sliced (225 g)

Step-by-Step Instructions

Step 1: Make the olive–giardiniera salad

In a medium bowl, combine the chopped green olives, Kalamata olives, giardiniera, roasted red peppers, capers, celery, parsley, garlic, oregano, and red pepper flakes. Add the red wine vinegar and extra-virgin olive oil; stir well until everything is glossy and evenly coated. Season with black pepper. Let the salad marinate for at least 20 minutes (or up to 24 hours in the refrigerator) so the flavors meld.

Step 2: Split and hollow the loaf

Using a serrated knife, slice the sesame round loaf horizontally into top and bottom halves. Gently pull out about 1/2 inch of soft crumb from each half, leaving a sturdy 1/2–3/4 inch shell. This creates space for the fillings and helps prevent the sandwich from bursting.

Step 3: Moisten the crumb and lay the foundation

Spoon 2–3 tablespoons of the oily juices from the olive salad over each cut side of the bread so the crumb is lightly moistened. Spread half of the olive–giardiniera salad evenly over the bottom half, pushing it to the edges so every bite is seasoned.

Step 4: Layer the meats and cheese

Build neat, even layers: mortadella first, then half the provolone, then salami, then ham, finishing with the remaining provolone. Keep layers flat and edge-to-edge for tidy slices later.

Step 5: Top, wrap, and press

Scatter the remaining olive salad over the cheese. Set on the top half of the loaf and gently press down to compact. Wrap the entire sandwich tightly in plastic wrap, then in a layer of aluminum foil. Place on a sheet pan and weight with a heavy skillet, Dutch oven, or a second sheet pan topped with a few cans. Press 45–60 minutes at room temperature so the juices soak into the crumb and the layers bind.

Step 6: Slice and serve (or warm)

Unwrap, wipe away any excess oil, and transfer to a cutting board. Using a sharp serrated knife, cut into 8 wedges. Serve at room temperature. Optional warm finish: rewrap in foil and heat in a 350°F (175°C) oven for 12–15 minutes for a melty version.

Pro Tips

• Chop the olive salad to pea-size pieces for even distribution and clean slices.
• Hollowing the loaf is key—space prevents slippage and ensures the juices soak in rather than spill out.
• Pressing time matters: at least 45 minutes yields a cohesive, sliceable sandwich; longer (up to 8 hours refrigerated) deepens the flavor.
• Slice with a long serrated bread knife using gentle sawing motions to preserve layers.
• Taste the olive salad before adding salt—olives, capers, and giardiniera are naturally salty.

Variations

• Vegetarian Muffuletta: Swap meats for grilled eggplant, marinated artichoke hearts, roasted zucchini, and extra provolone. Add fresh arugula after pressing.
• Spicy Calabrian: Use hot giardiniera and add 1–2 tbsp chopped Calabrian chiles (plus 1 tbsp chile oil) to the salad.
• Turkey & Swiss: Replace mortadella/salami/ham with 1 lb thin-sliced roasted turkey and swap provolone for Swiss; keep the olive salad as written.

Storage & Make-Ahead

The olive–giardiniera salad can be made up to 5 days ahead; store airtight in the refrigerator (40°F or below). The assembled sandwich can be wrapped and pressed up to 24 hours in advance; refrigerate and bring to room temperature for 20 minutes before serving, or warm at 350°F for 12–15 minutes wrapped in foil. Leftover slices keep 2 days refrigerated; rewrap tightly. Freezing is not recommended (the vegetables can turn watery upon thawing).

Nutrition (per serving)

Approximate values per 1/8 sandwich: 620 calories; 35 g fat (12 g saturated); 40 g carbohydrates; 3 g fiber; 3 g sugars; 27 g protein; 1,750 mg sodium. Values will vary with specific brands and loaf size.