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Classic Muffuletta
Classic Muffuletta
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Prep Time:
25 minutes
Total Time:
145 minutes
Irresistible New Orleans muffuletta: zesty olive salad, savory cold cuts, and crunchy sesame bread get tastier with time. Best picnic sandwich ever.
Ingredients:
  • For the olive salad
  • 1 small anchovy fillet, packed in oil
  • Extra virgin olive oil, for the marinade
  • 1 cup coarsely chopped pitted kalamata olives
  • 1 1/2 cups coarsely chopped pimento stuffed green olives
  • 1/2 cup finely diced celery (from 1/2 stalk)
  • 1/2 cup finely diced carrot (from 1 small carrot)
  • 1/2 cup finely chopped cauliflower florets
  • 3 cloves garlic, minced
  • 2 tablespoons drained and chopped capers
  • 2 tablespoons red wine vinegar, plus more to taste
  • 2 tablespoons finely chopped fresh oregano or 2 teaspoons dried oregano
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • For the sandwich
  • 1 (8- to 9-inch) round, seeded muffuletta loaf
  • 4 ounces thinly sliced salami
  • 4 ounces thinly sliced capicola
  • 4 ounces thinly sliced mortadella
  • 4 ounces thinly sliced mozzarella cheese
  • 4 ounces thinly sliced provolone cheese (not smoked)
Instructions:
  • Mash the anchovies: In a small bowl, combine the anchovies with 2 tablespoons of olive oil. Use a fork to mash the anchovies until they dissolve in the oil. Consider using a wooden bowl for easy mashing against its textured surface.
  • Combine the mashed anchovy with oil, kalamata and green olives, celery, carrot, cauliflower, garlic, capers, red wine vinegar, oregano, and black pepper in a bowl. Mix well.
  • Drizzle with olive oil to cover the salad completely for marinating. For optimal flavor, marinate for at least 1 hour at room temperature or refrigerate overnight. Mix well, taste, and adjust with more black pepper or vinegar if desired. No additional salt needed due to the salty olives, anchovy, and capers. Yielding about 4 cups of olive salad, use 2 cups for the sandwich, and savor the remaining for pasta, cream cheese dip, or another muffuletta. Store in the refrigerator, submerged in oil, for up to a month.
  • Slice the loaf of bread in half horizontally and gently hollow out each half, leaving a 1/2-inch border of soft bread near the crust. Ensure to keep the crust intact while creating cavities for the filling.
  • Spread the olive salad evenly onto the 2 pieces of bread, using the back of a spoon to firmly press it down and cover the entire surface.
  • Create a delicious stack: Arrange the salami, capicola, mortadella, mozzarella, and provolone on the bottom bread slice, then top with the other bread slice.
  • Give it a flavorful rest: Completely wrap the muffuletta with foil and let it sit at room temperature for a minimum of 1 hour to allow the flavors to blend and the bread to soak up the oil.
  • To serve, unwrap the muffuletta and slice it into 4 wedges. Enjoy fresh! Wrap any remaining sandwich tightly with plastic wrap or foil and refrigerate for up to 3 days. Store any leftover olive salad covered in olive oil in a sealed container in the refrigerator for up to 1 month. If you enjoyed the recipe, please leave us a rating below!

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