Ahhh, the Giant Muffaletta Italian Sandwich—a New Orleans classic on a huge, round loaf, packed with Italian meats, cheeses, and that iconic olive salad 🥖🇮🇹. Perfect for feeding a crowd or an epic picnic. Here’s a complete recipe:
🥪 Giant Muffaletta Italian Sandwich
Ingredients (serves 6–8)
For the Sandwich
- 1 large round sesame loaf (about 10–12 inches)
- 6 oz Genoa salami, thinly sliced
- 6 oz mortadella, thinly sliced
- 6 oz ham (Italian-style), thinly sliced
- 6 oz provolone cheese, sliced
- 6 oz mozzarella cheese, sliced
For the Olive Salad
- 1 cup green olives, chopped
- 1 cup black olives, chopped
- ½ cup roasted red peppers, chopped
- 2–3 garlic cloves, minced
- 2 tbsp capers, drained
- 2 tbsp red wine vinegar
- ½ cup olive oil
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes (optional)
Instructions
- Prepare the olive salad
- In a bowl, combine chopped green and black olives, roasted red peppers, garlic, and capers.
- Stir in olive oil, red wine vinegar, oregano, and crushed red pepper.
- Let sit at least 30 minutes for flavors to meld (can be made a day ahead).
- Prep the bread
- Slice the round loaf horizontally into two halves.
- Hollow out some of the soft interior if the bread is very thick—this makes it easier to stack ingredients.
- Assemble the sandwich
- Spread a generous layer of olive salad on the bottom half of the loaf.
- Layer the meats evenly: salami, mortadella, and ham.
- Add provolone and mozzarella slices on top.
- Spread a thin layer of olive salad on the top half of the loaf.
- Press & chill
- Close the sandwich and press gently. Wrap tightly in plastic wrap.
- Refrigerate for at least 2 hours, preferably overnight—this allows flavors to meld and makes slicing easier.
- Serve
- Slice into wedges for sharing. Perfect with pickles, chips, or a crisp salad.
Tips for the Best Muffaletta
- Olive salad: Make it ahead—the flavor improves the longer it sits.
- Meat & cheese: Layer evenly for balanced bites.
- Bread: Sesame loaf is traditional, but a sturdy Italian round loaf works.
- Serving: Muffaletta is often better cold, but you can lightly toast for a warm variation.
If you want, I can give a “super-loaded, party-style giant muffaletta” version with extra meats, cheeses, spicy giardiniera, and more olive salad—basically enough to feed a small army.
Do you want me to do that?
