Italian Muffuletta Recipe

I’m telling you this Muffuletta Sandwich will vanish off the table and make everyone swear you’re secretly running a deli out of your kitchen.

I’m obsessed with this Muffuletta Sandwich because it hits every crunchy, greasy, salty note I want on a hot day. I love tearing into a round Sicilian or muffuletta loaf that soaks up that briny, punchy olive and roasted red pepper spread without getting soggy.

And the mix of salami, mortadella and provolone? Ridiculously good.

I always bring this Muffuletta Recipe to parties because people fight over the last slice. It’s loud, messy, and totally worth it.

No pretension. Just big, confident flavors that make you stop talking and start eating.

Trust me, you’ll go back for more, every time.

Ingredients

• Round Sicilian loaf, crusty outside, pillowy inside that soaks up everything.
• Olive and roasted pepper spread, tangy punch and moist mouthfeel.
• Castelvetrano olives, bright, buttery bites that cut through meatiness.
• Niçoise or Kalamata olives, salty depth and briny zip.
• Roasted red peppers, sweet smokiness and soft texture.
• Garlic, minced, it’s sharp and wakes the whole sandwich up.
• Red wine vinegar, bright acidity that keeps it from feeling heavy.
• Extra virgin olive oil, silky richness and keeps it from drying out.
• Fresh parsley, herbal freshness that lightens things up.
• Dried oregano, warm, earthy note in small doses.
• Crushed red pepper flakes, optional heat for a sneaky kick.
• Salt and black pepper, basic seasoning that brings everything together.
• Genoa salami, savory fat and chewy, meaty flavor.
• Ham or prosciutto cotto, mild, tender protein comfort.
• Mortadella, soft, slightly sweet and creamy texture.
• Provolone or mozzarella, melty, mild cheese hug.
• Provolone picante or fontina, optional sharper cheese for punch.
• Butter or olive oil for brushing, adds golden toast and extra flavor.

Ingredient Quantities

• 1 round Sicilian or muffuletta loaf, about 10 to 12 inches
• 3/4 to 1 cup olive and roasted red pepper spread (see ingredients below)
• 1 cup pitted Castelvetrano or green olives, coarsely chopped
• 1/2 cup Niçoise or Kalamata olives, coarsely chopped
• 1 cup roasted red peppers, drained and chopped
• 2 cloves garlic, minced
• 2 tablespoons red wine vinegar
• 1/4 cup extra virgin olive oil
• 1/4 cup fresh parsley, chopped
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes, optional
• Salt and black pepper to taste, about 1/2 teaspoon salt
• 6 ounces sliced Genoa salami
• 6 ounces sliced ham or prosciutto cotto
• 6 ounces sliced mortadella
• 8 ounces sliced provolone or mozzarella
• 8 ounces sliced provolone picante or fontina, optional for extra cheese
• Butter or olive oil for brushing the bread, about 1 to 2 tablespoons

How to Make this

1. Make the olive and roasted red pepper spread: in a food processor combine 1 cup Castelvetrano or green olives, 1/2 cup Niçoise or Kalamata olives, 1 cup roasted red peppers (drained and chopped), 2 cloves minced garlic, 2 tablespoons red wine vinegar, 1/4 cup extra virgin olive oil, 1/4 cup chopped parsley, 1/2 teaspoon dried oregano, 1/4 teaspoon crushed red pepper flakes if using, and about 1/2 teaspoon salt plus black pepper to taste. Pulse until coarsely chopped but still a bit chunky, scrape down sides and pulse again so it holds together but is spreadable.

2. Taste the spread and adjust seasoning, adding more vinegar or oil if it seems too thick, or more salt if needed. You should end up with about 3/4 to 1 cup of spread for the sandwich and a little extra for serving.

3. Prepare the loaf: slice the Sicilian or muffuletta round horizontally so you have a top and bottom. If it has a lot of soft crumb, hollow out a little from the inside of each half so fillings won’t push the bread apart too much.

4. Lightly brush cut sides of the bread with 1 to 2 tablespoons butter or olive oil. Place cut sides up on a baking sheet and warm in a 350 F oven for 8 to 10 minutes until slightly crisp and fragrant. This helps keep the bread from getting soggy.

5. Spread about half of the olive and pepper mixture evenly over the bottom half of the loaf, then spread the remaining small amount on the top half so every bite gets flavor.

6. Layer the meats and cheeses on the bottom half: start with 6 ounces sliced Genoa salami, then 6 ounces sliced ham or prosciutto cotto, then 6 ounces sliced mortadella. Top the meats with 8 ounces sliced provolone or mozzarella, and if you want extra cheesiness add the optional 8 ounces provolone picante or fontina.

7. Place the top half of the bread over the layered fillings, press down gently to compact the sandwich, then wrap tightly in plastic wrap or foil.

8. Let the muffuletta rest in the fridge for at least 30 minutes to 2 hours so the oils and flavors meld. For best results, refrigerate overnight before serving.

9. When ready to serve, unwrap and slice the sandwich into wedges or halves using a sharp serrated knife. Serve room temperature or slightly chilled with any leftover spread on the side.

10. Tip: if transporting to a picnic, keep it wrapped and slightly compressed so it stays together. The olive spread is the star, so don’t skimp on it and feel free to swap or omit any meats to suit your crowd.

Equipment Needed

1. Food processor (for pulsing the olive and roasted pepper spread; make sure the blade is sharp)
2. Serrated knife (for slicing the muffuletta loaf cleanly without squashing it)
3. Large cutting board (for slicing bread and arranging meats and cheeses)
4. Small bowl and spoon (to taste and adjust the spread, mix any extras)
5. Pastry brush or spoon (to brush or spread butter or oil on the cut bread)
6. Baking sheet (to toast the cut sides of the loaf in the oven)
7. Plastic wrap or foil (to wrap and compress the sandwich while it rests)
8. Sharp chef knife or large serrated knife for slicing the assembled sandwich when ready

FAQ

Italian Muffuletta Recipe Substitutions and Variations

• Round Sicilian or muffuletta loaf: use a crusty ciabatta loaf for a chewier crumb, a focaccia for a softer, oilier bread, or a large sourdough boule if you like tang and want sturdier slices.
• Olive and roasted red pepper spread: swap in tapenade made from black olives and capers, a sun dried tomato pesto for a sweeter, richer spread, or a simple mix of chopped olives, roasted red peppers and a splash of olive oil if you don’t have the prepared spread.
• Genoa salami: replace with soppressata for a spicier bite, coppa for a slightly sweeter, cured pork flavor, or sliced pepperoni in a pinch for that familiar cured taste kids usually like.
• Provolone or mozzarella: use fontina for creamier melt, sharp provolone picante or aged cheddar if you want a bolder taste, or thinly sliced Monterey Jack for a mild, melty alternative.

Pro Tips

1) Toast the cut sides of the loaf well and don’t skip hollowing out a bit of the soft crumb if needed. If the bread is too soft it will just collapse and get soggy fast. Toast until just crisp and fragrant, then let it cool a minute before spreading so the oils from the spread don’t instantly soak in.

2) Make the olive and pepper spread a little chunkier than you think you should. It needs texture to hold between layers and to slow down oil seepage. Taste for salt after you pulse it though, olives are already salty so you may not need much. If it seems dry add a splash more olive oil or a touch more vinegar for brightness.

3) Press and chill. After you assemble, wrap the sandwich tightly and put a weight on it in the fridge for at least 30 minutes. Overnight is better. That compacts the layers, lets the flavors meld, and prevents the loaf from falling apart when you cut it. If you’re taking it on a picnic keep it wrapped and slightly compressed until serving.

4) Balance your fillings and slicing. Put the spread on both top and bottom so every bite has flavor, and stagger the meats and cheeses so they overlap instead of piling straight up in one spot. Use a long sharp serrated knife and saw gently, not chopping, to get clean wedges without squashing the sandwich.