Giant Muffaletta Italian Sandwich

Description:

A hearty, flavorful Italian sandwich piled high with layers of cured meats, cheeses, and tangy olive salad on a large round loaf. The Muffaletta is famous for its bold flavors and satisfying crunch, perfect for sharing or a filling meal.

Origin:

Originating in New Orleans, Louisiana, the Muffaletta sandwich was created by Italian immigrants in the early 20th century. It’s named after the round Sicilian bread (“muffuletta”) that holds all the delicious fillings together.

Ingredients (Makes 1 large sandwich, serves 6–8):

🍞 Bread:

1 large round muffuletta loaf (or a large round Italian bread, about 10–12 inches diameter)

🥫 Olive Salad (You can buy pre-made or make your own):

1 cup green olives, pitted and chopped
1 cup black olives, pitted and chopped
1/2 cup pickled vegetables (giardiniera or cauliflower, carrots, celery) finely chopped
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon dried oregano
1 garlic clove, minced
Freshly ground black pepper, to taste

🥩 Meats:

150g (5 oz) sliced Genoa salami
150g (5 oz) sliced ham (preferably Black Forest or smoked)
150g (5 oz) sliced mortadella
150g (5 oz) sliced capicola or prosciutto

🧀 Cheeses:

200g (7 oz) sliced provolone cheese

Instructions:

1. Prepare the Olive Salad (if making your own):

In a bowl, mix chopped green and black olives, pickled vegetables, olive oil, red wine vinegar, oregano, garlic, and pepper. Let marinate for at least 1 hour or overnight for best flavor.

2. Prepare the Bread:

Slice the muffuletta loaf horizontally to create a top and bottom half.
Hollow out some of the soft interior if desired to make room for fillings.

3. Assemble the Sandwich:

Spread a generous layer of olive salad on both the bottom and top halves of the bread.
Layer the sliced meats evenly over the bottom half.
Top with slices of provolone cheese.
Place the top half of the bread over the fillings and press down gently to compress.

4. Rest and Serve:

Wrap the sandwich tightly in plastic wrap or foil and let it rest for at least 30 minutes to 1 hour (or overnight in the fridge) to allow flavors to meld.
Slice into wedges and serve.

Tips for Success:

Use good-quality Italian cold cuts for authentic flavor.
Homemade olive salad makes a huge difference in flavor.
Resting the sandwich lets the olive salad soak into the bread for perfect texture.
Cut with a serrated knife for clean slices.