Muffuletta Sandwich

Muffuletta sandwich is the classic New Orleans sandwich made with Italian cold cuts and a delicious olive salad mix. Make this ahead and serve the next day to allow the flavors to meld and make the most delicious Italian sandwich ever!

Course Main Course

Cuisine American

Prep Time 25

Chill Time 4

Total Time 4 25

Servings servings

Calories 592kcal

Author Angela Allison

Ingredients

1 ¼ cups celery stems with leaves (finely chopped)
1 cup giardiniera, drained and diced (mild or hot)
¾ cup olives, pitted and chopped (use a Mediterranean olive*)
⅓ cup fresh parsley, chopped
1 clove garlic, minced
¼ cup extra virgin olive oil
1 round bread loaf (8-10 inch round, soft French bread)
4 ounces thinly sliced ham
4 ounces thinly sliced provolone cheese
4 ounces thinly sliced Genoa salami

Instructions

In a medium bowl, mix together the diced celery, giardiniera, diced olives, parsley, garlic, and oil. Cover and refrigerate until ready to use, or use immediately.
Cut the bread in half horizontally. Remove enough of the soft center from each of the bread halves to make a 1-inch shell of bread. (Discard the unused bread or save for another use). On the bottom half of the bread, spoon half of the celery-giardiniera mixture; layer the ham, then cheese, then salami on top. Spoon on the remaining celery-giardiniera mixture and add on the top half of the bread.
Wrap the sandwich in plastic wrap then foil and refrigerate at least 4 hours or up to 24 hours to allow the flavors to develop and the juices to soften the bread. When ready to serve, let the sandwich sit at room temperature for 30 minutes then cut into wedges.

Notes

Bread: Round sesame bread is the classic bread used for muffuletta sandwiches but can be difficult to find. You can use a round Italian or French loaf instead.

Storage: To store leftover muffuletta properly, wrap it tightly in plastic wrap or aluminum foil to keep the bread from drying out and to help the flavors continue to meld. Place the wrapped sandwich in an airtight container and store it in the refrigerator for up to 3 days.

Warming: If you prefer a warmer sandwich, reheat it slightly in the oven at 300 degrees for a few minutes, but avoid microwaving, as it can make the bread soggy.

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