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Muffaletta Sandwich
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3.8 from 5 votes

Muffaletta Sandwich Recipe

This New Orleans Sandwich is hearty, full of flavour, and a crowd pleaser!
Prep Time15 mins
Chilling Time1 d
Total Time1 d 15 mins
Course: Main Course
Cuisine: American
Servings: 8 People
Calories: 747kcal
Author: Marie Porter


Olive Salad *

  • 3 Cups Green Olives with Pimento Drained
  • 3 Cups Black Olives No Pits
  • 1 ½ Cups Giardiera Drained
  • 1 Small Jar Pepperoncini Drained
  • 2 tablespoon Fresh Italian Parsley Finely chopped
  • 2 tablespoon Dried Oregano
  • 2 tablespoon Finely Minced Garlic
  • Ground Pepper
  • 1 ½ Cups Olive Oil


  • 1 Large Round Italian Loaf Or Sourdough
  • ½ lb Thinly Sliced Mortadella
  • ½ lb Thinly Sliced Genoa Salami
  • ½ lb Thinly Sliced Ham
  • ½ lb Provolone Cheese Sliced
  • ½ lb Mozzarella Cheese Sliced


  • Chop olives, giardinera, and pepperoncini, mix together in a large bowl. Add parsley, oregano, and garlic, stir well. Add black pepper to taste. Stir in olive oil, pack mixture into glass jars, refrigerate.
  • Allow to chill for at least 24 hours before using.
  • Slice loaf of bread in half horizontally. Scoop out a bit of the bread inside (I like to freeze it to make stuffing with at a later date!). This allows room for all of the meats, cheeses, and salad you’ll be stuffing the sandwich with.
  • If the oil in your olive salad has solidified, warm up about 2 cups of salad in the microwave, just until oil has liquified. Drizzle some of the salad oil on cut side of both halves of the loaf, and spread with olive salad. Use as much / little of the ~ 2 cups as you want.
  • Layer meats and cheeses on the bottom half of the loaf to construct the sandwich – I like to alternate meats and cheeses, but feel free to go your own way with it. Carefully cover with the top half of the loaf. Wrap tightly with plastic wrap, chill for 30 minutes.
  • To serve, unwrap and cut into wedges. Serves 6-8+ people, depending on appetite!


  • This makes a TON of Olive salad, but it keeps well when packed into glass jars and refrigerated. Use to make muffaletta, as above… or for any number of other uses. Try it on many sandwiches, on crackers, as bruschetta topping, mixed with cream cheese for a dip, mixed in fondue… SO many ideas!


Calories: 747kcal | Carbohydrates: 32g | Protein: 35g | Fat: 53g | Saturated Fat: 26g | Cholesterol: 101mg | Sodium: 1958mg | Potassium: 422mg | Fiber: 2g | Sugar: 18g | Vitamin A: 525IU | Vitamin C: 8mg | Calcium: 369mg | Iron: 3mg