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+ servings
Prep Time
20 mins
Rest Time
3 hrs
Total Time
20 mins
A muffuletta is both a Sicilian round sesame bread and a popular sandwich from Italian immigrants in New Orleans, Louisiana, using the same bread.
Course: Main Course
Cuisine: American
Servings: 2 people
Author: Renards Gourmets
  • oz. green olives in oil pitted
  • oz. black olives packed in oil pitted
  • 1 tablespoon capers
  • 1 small roasted red bell pepper chopped
  • 2 tablespoons chopped parsley
  • 3 oz. giardiniera pickled Italian vegetables
  • 1 clove garlic minced
  • 1 tablespoon red wine vinegar
  • 4 tablespoons extra virgin olive oil
  • 1 large muffuletta Sicilian bread
  • 2 oz. Genoa salami finely sliced
  • 2 oz. finely sliced ​​capicola
  • 2 oz. finely sliced ​​mortadella
  • 4 slices mozzarella
  • 4 slices provolone
  1. Mix the olives, capers, chopped pepper, parsley, giardiniera and garlic in the bowl of a food processor.
  2. Pulse a few times until coarsely chopped until obtaining pieces of about ⅓ inch (1 cm).

  3. Transfer to a salad bowl. Add the vinegar, 3 tablespoons of olive oil and mix.
  4. Cover the salad bowl with plastic wrap and let the mixture macerate for 3 hours.
  5. Cut the muffuletta bread in half.
  6. On one of the two sides, spread a tablespoon of olive oil that is remaining.
  7. Spread each cut side generously with the olive salad, taking care to spread the juice evenly.
  8. Lay half of the salami on the lower half of the bread, followed by half of the mortadella, half of the capicola and half of the provolone. Repeat the layers with the rest of the meats and cheeses.
  9. Close the sandwich and gently press.
  10. For best results, wrap in foil and let stand for 1 hour before serving.
  11. Just before serving, using a sharp knife, cut into triangular wedges.