MUFFULETTA SANDWICH

“Hey, Ma’ how much for the muffuletta bread?!” the voice on the other end of the phone yelled out from Vitale’s Bakery (clearly Italian), when I called to place an order for the muffuletta bread and asked for the total.

If you want true muffuletta bread and are local, Vitale’s Bakery on The Hill is the only place in town to get it and you have to order the day before and don’t forget to bring cash. It is well worth the trip!

The years we have not been able to make it to Vitale’s, a soft French or Italian bread from the local bakery or grocer works almost as well.

The rest of the ingredients sound way more intimidating than they are (or at least they did to me) and you should be able to find them at your favorite local grocery store.

This is seriously my favorite sandwich and I look forward to it every year! I have already had it twice this weekend and it’s not even Fat Tuesday!

MUFFULETTA INGREDIENTS

For the Olive Salad:

• 1 16 oz. jar mild giardiniera, drained
• 1 5.75 oz. jar sliced pimiento stuffed olives
• 24 Kalamata pitted olives, chopped
• 1 stalk celery, chopped
• 2 TBSP diced pimientos
• 2 TBSP capers, plus 1 TBSP liquid from the jar
• 2 cloves garlic, finely chopped
• 1 tsp dried oregano
• ¼ tsp ground black pepper
• ¼ cup extra-virgin olive oil
• ¼ cup vegetable oil

For the Sandwich:

• 1 large loaf (10 inch) muffuletta bread, split*
• 6 oz. thinly capocollo or deli ham
• 4 oz. thinly sliced Genoa salami
• 4 oz. thinly sliced mortadella
• 4 oz. sliced mozzarella
• 4 oz. sliced provolone

HOW TO MAKE THE BEST MUFFULETTA SANDWICH

Mix all ingredients for the olive salad in a medium bowl. Best to let
stand for 30 minutes to combine flavors.

After splitting the muffuletta loaf, you may scoop out some of the middle if you want less bread. Spoon some olive salad on the bottom half of the bread and spread evenly. Drizzle with oil from the bowl. Arrange one-half of the capocollo, salami and mortadella. Place the provolone and mozzarella cheeses on top and cover with another layer of the remaining meats. Spread with additional olive salad to cover.  Drizzle additional oil on the top half of the loaf. Close the sandwich and wrap in plastic wrap or parchment and let stand for 30 to 90 minutes to marinate. Cut the sandwich into 8 wedges and serve.

If you try this recipe and love it, I would love if you could come back and give it 5 stars! Tag me on Instagram @bluefieldkitchen

Muffuletta Sandwich

John Caravelli

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Course Main Course

Cuisine Italian

Servings 8 servings

Equipment

• Mixing Bowl
• Parchment Paper or Plastic Wrap

Ingredients

  

For the Olive Salad:

• 16 oz jar mild giardiniera drained
• 5.75 oz jar pimiento stuffed olives sliced
• 24 count jar kalamata pitted olives chopped
• 1 stalk celery chopped
• 2 tbsp diced pimientos
• 2 tbsp capers, plus 1 TBSP liquid from the jar
• 2 cloves garlic finely chopped
• 1 tsp dry oregano
• 1/4 tsp black pepper
• 1/4 cup extra virgin olive oil
• 1/4 cup vegetable oil

For the Sandwich:

• 1 10" large loaf muffuletta bread, split
• 6 oz capocollo or deli ham thinly sliced
• 4 oz Genoa salami thinly sliced
• 4 oz mortadella thinly sliced
• 4 oz mozzarella
• 4 oz provolone

Instructions

 

• Mix all ingredients for the olive salad in a medium bowl. Best to let stand for 30 minutes to combine flavors.
• After splitting the muffuletta loaf, you may scoop out some of the middle if you want less bread. Spoon some olive salad on the bottom half of the bread and spread evenly. Drizzle with oil from the bowl. Arrange one-half of the capocollo, salami and mortadella. Place the provolone and mozzarella cheeses on top and cover with another layer of the remaining meats. Spread with additional olive salad to cover. Drizzle additional oil on the top half of the loaf. Close the sandwich and wrap in plastic wrap or parchment and let stand for 30 to 90 minutes to marinate. Cut the sandwich into 8 wedges and serve.

Notes

 

• We purchased the muffuletta bread from Vitale’s Bakery on the Hill. It must be ordered a day in advance. You can always use a loaf of Italian or French bread in its place. It just won’t be as good. 
• The meats were all from Volpi, purchased at the grocery store. Another excellent option would be from Salume Beddu (available at Parker’s Table on Oakland Ave.)