Filed Under: Dinner, Lunch, Under 20 Mins

New Orleans-Style Muffuletta Sandwich

Muffuletta is fun name for a huge sandwich. Made from an entire round loaf cut in half width-wise, it's great for picnics or weekday lunches for the entire family.

August 28th, 2007

Recipe by Paula Bowman

Prep Time
15 minutes
  • 1/2 cup sweet giardiniera,* drained; reserve 2 tbsp oil
  • 1/4 cup black olives, pitted and sliced
  • 1 tsp red wine vinegar
  • 1 lb round French or sourdough bread (about 8-inch diameter)
  • 4 oz provolone (about 8 slices)
  • 4 oz capocolla, thinly sliced (about 14 slices)
  • 4 oz mortadella, thinly sliced (about 4 slices)
  • 4 oz genoa salami, thinly sliced (about 16 slices)
  1. Cut up any large pieces of giardiniera and mix in a bowl with reserved oil, olives and red wine vinegar. Set aside.

  2. Slice bread in half horizontally and remove a shallow layer from each half to make room for filling.

  3. Spread half of olive mixture on bread's bottom round. Place a layer of provolone on top followed by layers of meat. Continuing alternating layers of cheese and meat, until used up. Spread remaining olive mixture on cut side of bread's top round and cover.

  4. Wrap stuffed loaf in parchment paper and cover with tinfoil. Refrigerate until ready to serve. Cut into 6 wedges.

Nutrients Per Serving

1 wedge: 450 calories, 22.4 g fat, 207.7 mg calcium, 2.9 g fibre, 19.8 g protein; excellent source of thiamine, folate and vitamin B12; good source of riboflavin, niacin, calcium, iron and zinc.

New Orleans-Style Muffuletta Sandwich
Photo by Michael Alberstat