Have you ever heard of a Muffaletta? This Italian-American sandwich just might be your new favorite comfort food!
This muffaletta is by far my favorite sandwich. It’s loaded with traditional Italian-American sandwich makings—salami, capicola, and mortadella—plus bold Italian flavors like garlic, red wine vinegar, oregano, peppers, and olives. Hearty and satisfying, it’s guaranteed to curb your cravings.
I was raised in a very big, very loud Italian family—and like many Italian families, food played a big role in bringing us together. You’ll never go hungry in our household! If you open our fridge, you’ll likely find a jar filled with Muffaletta Spread already prepped, and an eager family member nearby ready to make one for you!
When I was growing up, my aunts and uncles owned restaurants, delis, and food trucks, and I picked up a skill or two helping them out as a kid. The job that paid my way through college was actually at a sandwich shop just off campus, and thanks to that old college job, I consider my sandwiches some of the best you’ll ever have–including this classic muffaletta.
Are Muffalettas Healthy?
Muffaletta sandwiches, like many Italian-American dishes, are packed with rich (and sometimes salty) ingredients, making them best to enjoy in moderation. However, you can have your sandwich your way! Choose a whole wheat bread to add more fiber, dial down the amount of meat, or add some extra veggies.
What Does Muffaletta Mean?
The word muffaletta originally referred to a round Italian bread that comes from Sicily–where my family is from! However, in the U.S., these days, it’s more commonly used for the type of sandwich we’ll be making today, which was invented in New Orleans in 1906 by Sicilian-born deli owner, Salvatore Lupo. If you can’t find muffaletta bread at your local grocery store, you can make it yourself or substitute ciabatta or focaccia instead.
FAQs & Tips
Wrap your leftover muffaletta sandwich tightly in plastic wrap and store it in the fridge for 2-3 days. You can enjoy it cold, at room temperature, or even toast it for a melty, warm, and toasty version.
You can easily make the olive salad part ahead of time and store it in the fridge. Just follow the first step of this recipe, then keep your spread in a tightly sealed glass jar. It will last for about 2 weeks in the fridge, so you can make a big batch and add it to your sandwiches whenever you want.
This muffaletta sandwich is mildly spicy because of the spicy meats like salami and capicola. I personally don’t think it’s spicy enough, so I like to add pepperoncini or other peppers for heat.
Serving Suggestions
A muffaletta sandwich pairs nicely with other Italian dishes, like this Italian Salad, Caprese Salad, or a side of Roasted Eggplant. If you’re more of a soup-and-sandwich kind of person, pair this muffaletta with Tomato Rice Soup, Spinach Tortellini Soup, or Minestrone.
Muffaletta
Ingredients
- 1 cup mixed green and black olives chopped
- 3/4 cup giardiniera chopped
- 1/3 cup roasted red peppers chopped
- 1 tablespoon capers drained
- 1 tablespoon minced garlic
- 4 1/2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 3/4 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 10-inch round Italian bread
- 8 ounces sliced capicola
- 6 ounces sliced mortadella
- 8 ounces sliced salami
- 8 ounces sliced provolone cheese
Instructions
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In a large bowl, mix together chopped olives, giardiniera, roasted red peppers, capers, and minced garlic. Stir in olive oil, red wine vinegar, oregano, and basil until well combined.
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Slice the Italian bread in half horizontally. Hollow out some of the bread from both halves to make room for the filling.
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Spread the olive salad mixture on both halves of the bread. Layer capicola, mortadella, salami, and provolone cheese on the bottom half.
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Place the top half of the bread onto the layered bottom half. Press down gently to compact the sandwich slightly.
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Wrap the sandwich in plastic wrap and place a pan/other weight on it to press it; let it sit for about an hour to allow the flavors to meld. Slice into wedges and serve.
Nutrition
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