Muffaletta Sandwich

4.75 from 4 votes

Nothing beats a classic muffaletta sandwich for Mardi Gras (or really anytime you want to feed a crowd). Here's how to make our favorite version.

Prep Time15

Additional Time1

Total Time1 15

Course: Sandwiches

Cuisine: American

Keyword: muffaletta, muffaletta sandwich, muffuletta, muffuletta sandwich

Calories: 212kcal

Author: Carolyn Gratzer Cope

Using a serrated knife, slice the bread in half across the belt line.
In a medium mixing bowl, stir together the giardiniera, olives, roasted red peppers, and vinegar.
Spread half of the olive salad evenly on top of the inner face of each piece of bread.
Make an even layer of the salami, the capicola, and the mortadella over each piece of bread.
Make an even layer of the provolone on the bottom half of the sandwich.
Carefully close the sandwich and press it together gently but firmly with your hands.
If possible, let the muffaletta sit for at least an hour, covered in aluminum foil, so the flavors and textures have a chance to develop.
Slice into wedges and serve.

Muffaletta bread is a flat, round loaf that's crisp outside and tender inside. It can be a challenge to find outside of New Orleans, but luckily it's easy and fun to make your own. If you don't like either of those options, you can hollow out a sourdough boule or make individual muffulettas on sesame seed rolls.
Giardiniera is a pickled vegetable mixture that typically contains cauliflower, celery, carrot, and multiple varieties of peppers. It's widely available in U.S. supermarkets in a jar and sometimes also in the prepared foods, olive or salad bar area.
For a spicier sandwich, try adding a layer of chopped pepperoncini, or mixing them right into the olive salad. (Most giardiniera includes some pepperoncini, but it can be nice to add more.)
Have all the deli meats sliced thin.
I've indicated my favorite ingredient from each of the three deli meat categories traditionally included in a muffuletta. Here are some other options, if you can't find those or prefer to switch things up. Instead of genoa salami, use hot or sweet soppressata, or pepperoni. Instead of mortadella, use bologna. Instead of capicola, try speck or coppa.
Unlike most sandwiches, tightly wrapped leftovers will keep well for a day or two. If your house is at cool room temperature, you can leave it right on the counter for a few hours. After that, pop it in the fridge.