Muffuletta Sandwich
This pork builds round muffuletta bread loaf, pitted green olives and pitted kalamata olives into a hearty meal you can have ready in about 75 minutes. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (10)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page β how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Make the olive salad first by roughly chopping the green olives, kalamata olives, giardiniera, capers, and garlic, then combining them in a bowl with the olive oil, red wine vinegar, oregano, and several grinds of black pepper.
- Cover the olive salad and let it marinate at room temperature for at least 1 hour, or refrigerate it overnight for the best flavor, stirring occasionally.
- Slice the round muffuletta loaf in half horizontally and, if the crumb is very thick, pull out a little of the soft inside to make room for the filling.
- Spoon a generous layer of the olive salad along with its oil onto both the top and bottom cut surfaces so the bread soaks up the marinade.
- Layer the bottom half with the ham, then the mortadella, then the salami, followed by the provolone and swiss, keeping the layers even to the edges.
- Set the top half in place, press the sandwich down firmly, then wrap it tightly and weigh it down with a heavy pan for 20 to 30 minutes to compress.
- Unwrap, cut the round sandwich into four wedges, and serve at room temperature or lightly warmed.
You'll use: Pan
Ingredient substitutions
- Red Wine
- beef stock + 1 tsp red wine vinegar Β· grape juice + vinegar
Tips & common questions
How long does Muffuletta Sandwich take to make?
About 75 minutes from start to finish β an estimate based on the 7 steps and 15 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of red wine?
Try beef stock + 1 tsp red wine vinegar. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe β rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Muffuletta Sandwich is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Muffuletta sandwich in New Orleans.jpg by Jj saezdeo, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure β how we source recipes.