New Orleans Muffaletta

The deli meats and cheeses that go into this jumbo sandwich sometimes vary, but it's generally made in a round loaf, dressed with an olive relish, and cut into wedges to serve.

Recipe from Family Circle
New Orleans Muffaletta
10 mins
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  • 1 4 3/4 ounce jar pimiento-stuffed olives, drained and chopped
  • 1 large tomato, seeded and chopped
  • 1 rib celery, diced
  • 2 cloves garlic, finely chopped
  • 1/3 cup olive oil
  • 1 tablespoon red-wine vinegar
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 medium-size round Italian bread (about 9 inches in diameter, 1-1/4 pounds), cut horizontally in half
  • 1/4 pound sliced Genoa salami
  • 1/4 pound sliced provolone cheese
  • 1/4 pound sliced spicy Italian ham
  • 1/4 pound sliced mozzarella
Mix olives, tomato, celery and garlic in bowl. Whisk oil, vinegar, seasoning, salt and pepper in another bowl. Add to olive mixture. Refrigerate at least 1 hour.
Spoon 1 cup olive mixture over bottom half of bread. Layer on salami, provolone, ham and mozzarella. Top with remaining olive mixture. Cover with bread top. Wrap loaf in plastic; place on baking sheet. Weight with heavy pot. Let stand at room temperature 1 hour. Cut in 8 wedges. Makes 8 sandwiches.

nutrition information

Per Serving: cal. (kcal) 463, Fat, total (g) 26, chol. (mg) 42, sat. fat (g) 8, carb. (g) 39, fiber (g) 3, pro. (g) 18, sodium (mg) 1455, Percent Daily Values are based on a 2,000 calorie diet
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