Iconic muffuletta sandwich

Iconic muffuletta sandwich

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Emre Kesici

Emre Kesici

Food Editor at Kitchen Stories

"Picnics, binge watching at the couch, or a buffet; muffuletta is a giant star that will uplift any occasion you can think of. It is intimidating at first because it looks like one of those sandwiches you see on cartoons, basically a tower of ingredients. Don’t worry though, I fully approve it’s easy to eat and actually so well balanced in flavors too. It originates from Italian immigrants who settled in New Orleans, and traditionally you’d use the muffuletta bread which is broad and topped with sesame seeds on top. No worries if not, I’ve also used a big white bread (fleur rustique to be specific) and it works just fine. This sandwich can also be quite versatile with ingredients, so feel free to swap the cheeses or the cold cuts, go for provolone, or a different cheddar, use more salami or less, all up to you! Make sure it rests in the fridge for at least an hour before cutting it up so the sandwich can blend all the flavors together in peace."
Difficulty
Easy 👌
Preparation
15 min
Baking
0 min
Resting
60 min

Ingredients

2Servings
MetricImperial
¼
white bread
50 g
Napoli salami
50 g
Milano salami
50 g
mortadella
50 g
mild cheese in slices
50 g
mozzarella cheese
45 g
mixed olives
50 g
jarred roasted bell peppers
2½ g
capers in brine
¼ tsp
dried oregano
1½ tbsp
olive oil
salt

Utensils

cutting board, knife, bowl, plastic wrap, cast iron pot

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  • Step 1/3

    Roughly chop olives, jarred roasted bell pepper, and capers together. Add to a bowl and mix chopped goods with olive oil, oregano, and a pinch of salt.
    • 45 g mixed olives
    • 50 g jarred roasted bell peppers
    • 2½ g capers in brine
    • ¼ tsp dried oregano
    • 1½ tbsp olive oil
    • salt
    • cutting board
    • knife
    • bowl

    Roughly chop olives, jarred roasted bell pepper, and capers together. Add to a bowl and mix chopped goods with olive oil, oregano, and a pinch of salt.

  • Step 2/3

    Cut bread horizontally. Spread olive mix on each side. On top, start layering half the salami Napoli, salami Milano, and mortadella. Next, layer cheddar and mozzarella. Then continue layering the rest of the cold cuts and place the top layer of the bread back.
    • ¼ white bread
    • 50 g Napoli salami
    • 50 g Milano salami
    • 50 g mortadella
    • 50 g mild cheese in slices
    • 50 g mozzarella cheese

    Cut bread horizontally. Spread olive mix on each side. On top, start layering half the salami Napoli, salami Milano, and mortadella. Next, layer cheddar and mozzarella. Then continue layering the rest of the cold cuts and place the top layer of the bread back.

  • Step 3/3

    Wrap assembled Muffuletta tightly in plastic wrap. Place on a cutting board or plate, weigh it down with a heavy object, and transfer to the fridge for approx. 1 hr. minimum. Once the sandwich is set, cut in triangles and serve.
    • plastic wrap
    • cast iron pot

    Wrap assembled Muffuletta tightly in plastic wrap. Place on a cutting board or plate, weigh it down with a heavy object, and transfer to the fridge for approx. 1 hr. minimum. Once the sandwich is set, cut in triangles and serve.

  • Enjoy your meal!

    Iconic muffuletta sandwich

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