Muffuletta

Total Time Prep: 30 min. + chilling
Yield 8 servings
Test Kitchen Approved
Originating in New Orleans with a nod to Italian cuisine, the muffuletta is a sandwich that's always worth the wait. You'll need at least a day for prep, but the longer you wait, the more flavorful it is.

Ingredients

  • 1 cup pimiento-stuffed olives, chopped
  • 3/4 cup olive oil
  • 1 celery rib, finely chopped
  • 1/2 cup sliced pepperoncini, chopped
  • 1/2 cup pitted Greek olives, chopped
  • 1/4 cup cocktail onions, drained and chopped
  • 1/4 cup red wine vinegar
  • 2 tablespoons capers, drained
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 3/4 teaspoon pepper
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon celery seed
  • 1 round loaf (1 pound) unsliced Italian bread
  • 1/2 pound thinly sliced Genoa salami
  • 1/2 pound thinly sliced deli ham
  • 1/2 pound sliced mortadella
  • 1/2 pound sliced Swiss cheese
  • 1/2 pound sliced provolone cheese

Directions

  1. In a large bowl, combine first 14 ingredients. Cover and refrigerate at least 8 hours.
  2. Cut bread in half horizontally; carefully hollow out top and bottom, leaving a 1-in. shell (discard removed bread or save for another use). Spoon half the olive mixture over bottom half of bread. Layer with salami, ham, mortadella, Swiss cheese and provolone cheese; top with remaining olive mixture. Replace bread top. Wrap tightly. Refrigerate at least 3 hours or overnight. Cut into 8 wedges.

Nutrition Facts

1 piece: 762 calories, 59g fat (18g saturated fat), 103mg cholesterol, 2326mg sodium, 25g carbohydrate (2g sugars, 2g fiber), 35g protein.

Muffuletta, which originated in New Orleans, is named after the round, crusty Sicilian loaf of bread it's traditionally served on. While I favor my own olive salad, there are several good versions available in most supermarkets. —Lou Sansevero, Ferron, Utah
Recipe Creator

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