Muffuletta Sandwich

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings

You'll have about 4 cups of olive mix—enough to make 3 sandwiches.


New Orleans-Style Olive Mix:
2cups chopped pitted green olives with pimientos (10-ounce jar)
3/4cup chopped black or kalamata olives
2tablespoons chopped celery
3/4cup chopped carrots
3/4cup chopped cauliflower
1/4cup chopped fresh flat-leaf parsley
1/2cup chopped red pepper
2tablespoons capers
1/4teaspoon celery seed
1 1/2teaspoons dried oregano
3/4teaspoon Coarsely ground black pepper
1 1/2teaspoons white wine vinegar
3/4cup olive oil
1loaf round Italian bread
1cup New Orleans Style Olive Mix
1/4pound sliced mozzarella cheese
1/4pound sliced provolone cheese
1/4pound lean ham, thinly sliced
1/4pound hard salami, thinly sliced
1/4pound mortadella, thinly sliced (can substitute good quality bologna)


  1. To prepare olive mix, combine all ingredients in a large mixing bowl. Stir well. Spoon into a 1-quart jar with lid. Refrigerate about 1 week before serving. Will keep almost indefinitely in the refrigerator.
  2. To prepare sandwich, slice Italian bread evenly in half. Spread olive mix on both halves. Layer cheeses and meats evenly on top. Place two halves of sandwich together. Slice into wedges.

Recipe by Brooks Hamacher.


Nutritional Info *per serving

  • Calories 370
  • Fat 22g
  • Cholesterol 45mg
  • Sodium 1220mg
  • Carbohydrate 24g
  • Fiber 1g fiber
  • Protein 20g
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