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Classic Muffaletta Sandwich Recipe

This classic Muffaletta sandwich features layers of zesty olive salad, thinly sliced Italian cured meats like salami, capicola, and mortadella, and provolone cheese, all nestled within a halved focaccia loaf. The sandwich is pressed and allowed to rest, allowing the distinct flavors to meld together for a truly iconic and flavorful New Orleans experience.
Total Time 1 hour 15 minutes
Course lunch/dinner
Cuisine Italian
Servings 4 people
Calories 2913.9 kcal

Equipment

  • 1 Chopping Board
  • 1 Chef's knife
  • 1 Large Mixing Bowl For the olive salad
  • 1 Serrated Bread Knife For slicing focaccia
  • 1 Plastic Wrap or Heavy-Duty Foil For wrapping and pressing the sandwich

Ingredients
  

Main

  • For the Olive Salad
  • 1 cup pitted olives preferably a mix, roughly chopped
  • 1 tablespoon minced shallots
  • 1 tablespoon minced celery
  • 1/2 cup roasted red pepper strips
  • 2 tablespoons capers rinsed, dried, and roughly chopped
  • 2 to 3 Italian hot pickled peppers such as pepperoncini, chopped (optional)
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • Kosher salt and freshly ground black pepper
  • For the Sandwich
  • 1 loaf focaccia halved lengthwiseok
  • 4 ounces salami thinly sliced
  • 4 ounces capicola thinly sliced
  • 4 ounces mortadella thinly sliced
  • 4 ounces provolone cheese thinly sliced

Instructions
 

  • Prepare the Olive Salad: Roughly chop pitted olives, minced shallots, minced celery, roasted red pepper strips, rinsed and chopped capers, and optional chopped hot pickled peppers.
  • Combine Olive Salad Ingredients: In a large mixing bowl, combine all chopped olive salad ingredients with olive oil and red wine vinegar. Season with Kosher salt and freshly ground black pepper to taste.
  • Drain Olive Salad: Allow the olive salad to sit for a few minutes, then thoroughly drain any excess liquid to prevent the focaccia from becoming soggy.
  • Prepare Focaccia: Carefully slice the focaccia loaf in half lengthwise.
  • Assemble Bottom Layer: Spread a generous and even layer of the drained olive salad over the bottom half of the focaccia.
  • Layer Meats and Cheese: Arrange alternating, overlapping layers of thinly sliced salami, capicola, mortadella, and provolone cheese over the olive salad.
  • Complete Assembly: Place the top half of the focaccia over the layered fillings.
  • Press the Sandwich: Tightly wrap the entire assembled sandwich in plastic wrap or heavy-duty foil. Place a heavy object (such as a cutting board with cans or books) on top of the wrapped sandwich.
  • Refrigerate and Rest: Refrigerate the pressed sandwich for at least 1 to 2 hours, or preferably longer (up to overnight), to allow the flavors to meld and the sandwich to compress.
  • Slice and Serve: Unwrap the Muffaletta, slice it into quarters or desired serving sizes, and serve immediately.

Notes

1. Quality of Ingredients: The success of a Muffaletta hinges on high-quality ingredients. Invest in good cured meats and a flavorful, varied mix of olives. Artisan focaccia will also make a significant difference. 2. Drain the Olive Salad: This is critical. Excess liquid from the olive salad will make your focaccia soggy. Ensure it's thoroughly drained before assembling. 3. Pressing is Key: Do not skip the pressing step. This allows the flavors to meld beautifully and compacts the sandwich, making it easier to eat and enhancing the overall texture and taste.