Equipment
Ingredients
Olive Salad
- 150 g pitted green olives, coarsely chopped
- 100 g pitted kalamata olives, coarsely chopped
- 150 g mild pickled giardiniera, drained and finely chopped
- 30 g capers, drained
- 2 garlic, minced
- 60 ml extra virgin olive oil
- 15 ml red wine vinegar
- 2 g dried oregano
Sandwich Assembly
- 1 round sesame bread loaf
- 150 g sliced provolone cheese, thinly sliced
- 150 g genoa salami, thinly sliced
- 150 g mortadella, thinly sliced
- 100 g sweet capicola, thinly sliced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1094 kcal
- Protein
- 43 g
- Carbohydrates
- 65 g
- Fat
- 74 g
- Fiber
- 6 g
- Sugar
- 6 g
- Sodium
- 3995 mg
- Saturated Fat
- 20 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 23 g
- Polyunsaturated Fat
- 5 g
- Cholesterol
- 47 mg
- Potassium
- 614 mg
- Calcium
- 480 mg
- Iron
- 6.4 mg
- Magnesium
- 52 mg
- Phosphorus
- 462 mg
- Zinc
- 4.7 mg
- Vitamin A
- 97 mcg
- Vitamin C
- 9 mg
- Vitamin D
- 0.6 mcg
- Vitamin E
- 4.3 mg
- Vitamin K
- 19 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 1.1 mcg
- Thiamin
- 0.72 mg
- Riboflavin
- 0.56 mg
- Niacin
- 6.3 mg
- Folate
- 124 mcg
- Water
- 116 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a mixing bowl, combine the chopped green olives, kalamata olives, giardiniera, capers, minced garlic, olive oil, red wine vinegar, and oregano. Stir well to incorporate. For best flavor, allow the olive salad to sit at room temperature for 30 minutes before using.
Using a serrated chef's knife, carefully slice the sesame bread loaf in half horizontally on a cutting board. If the bread has a very thick crumb, you may hollow out a small amount of the interior bread from the top half to make room for the fillings.
Spoon the olive salad generously over the cut sides of both the bottom and top halves of the bread. Ensure you drizzle the seasoned olive oil and vinegar juices from the bowl onto the bread, as this is crucial for the signature muffuletta flavor.
On the bottom half of the loaf, layer the ingredients in an overlapping pattern to ensure structural integrity. Start with half of the provolone, followed by the salami, mortadella, capicola, and finish with the remaining provolone. Place the top half of the bread onto the sandwich.
Tightly wrap the entire assembled sandwich in plastic wrap. Place it back on the cutting board and set a heavy skillet or weight on top. Let the sandwich press at room temperature for 1 hour.
Remove the heavy skillet and unwrap the sandwich. Using a sharp chef's knife, press down firmly and cut the round loaf into four equal wedges. Serve immediately or pack for a picnic.
Chef's Notes
- The secret to an authentic Muffuletta is the olive salad. Making it 24 hours in advance and storing it in the refrigerator allows the flavors to meld profoundly.
- Do not skimp on pressing the sandwich. The heavy skillet technique is what transforms this from a standard deli sandwich into a cohesive, sliceable pie-like entity.
- Mortadella with pistachios provides a brilliant textural contrast and authentic Italian flavor profile. Always ask your deli counter to slice the meats paper-thin.
- If sesame muffuletta bread is impossible to find, look for a round, sturdy, slightly crusty loaf with a soft interior crumb. A high-quality focaccia works wonders.
Storage
Refrigerator: 2 days — Wrap tightly in plastic wrap or foil. The bread softens over time, making it best eaten within 24 hours.
Troubleshooting
Bread becomes unpleasantly soggy
Cause: Olive salad was not drained properly or the sandwich was left to press for far too long
Fix: Cannot be completely fixed, but toasting the exterior of the whole sandwich in a dry skillet over medium heat can restore a slightly crisp crust
Prevention: Ensure giardiniera is drained before chopping and limit pressing time to no more than 2 hours
Sandwich falls apart when eating
Cause: Meats were bunched up rather than laid flat, or sandwich was not pressed
Fix: Secure each wedge with a long sandwich pick or eat tightly wrapped in parchment paper
Prevention: Shingle the meats in flat, even layers and do not skip the 1-hour pressing step
Cultural Context
The Muffuletta was invented in 1906 at Central Grocery in the French Quarter of New Orleans by Salvatore Lupo, a Sicilian immigrant. He created the sandwich as a convenient, easily transportable lunch for the local Sicilian farmers who sold their produce at the nearby French Market, brilliantly combining elements of traditional antipasto platters into a single, sturdy loaf.
