muffaletta

a creole italian sandwhich, quick easy and delicious

Tips

Where to find the meats

Most of these meats can be found in your deli section. If you have an Italian deli near by even better. There are many different varieties of each meat. I like using a mortadella with pistachios. Can’t find mortadella? use any good ham or pork. I’ve used Deli ham, and carnitas before in this sandwich.

Sandwich mechanics

This sandwich is built inside a loaf of bread. I like to make a small crater in both halves of the bread in order to comfortably pack all the meat, cheese and olive relish

Be sure to layer meat and cheeses in random orders, but starting and ending with a good amount of the olive relish. The olive oil and juices will seep into the bread creating a delicious bite.

Lastly, this can be served hot or cold. If you choose to heat it, wrap in foil and place into the oven. If you choose not to remove some crumb, I’d suggest weighing down the sandwich in some way, like by placing a cast iron skillet over the sandwich.

muffaletta

Preparation Time: 30 minutes | Cook Time: 40 minutes | Serving size: 1 9×13 sheet

Gather

muffaletta sandwich

• Round bread loaf, 8”-9” in diameter 
• 4 ounces salami, thinly sliced
• 4 ounces capicola, thinly sliced 
• 4 ounces mortadella, thinly sliced (or some good ham) 
• 4 ounces mozzarella, thinly sliced
• 4 ounces provolone, thinly sliced

creole olive relish

• 1 cup pitted brine-cured black olives, chopped (Nicoise preferred)
• 1 cup large pimiento-stuffed olives, chopped 
• ½ cup extra virgin olive oil 
• 2 tablespoons minced shallots 
• 2 tablespoons thinly chopped celery
• 2 tablespoons, chopped flat-leaf parsley 
• 3 tablespoons minced garlic 
• 2 teaspoons black pepper

Follow

muffaletta

1. Preheat oven to 350 degrees. 
2. Cut bread horizontally, creating two halves. Remove some crumb from both halves to make room for fillings. 
3. On bottom layer, generously spread about half of the olive salad. 
4. Layer meats and cheese in whatever way you desire. 
5. Finish by spreading the remainder of olive salad. Cap with top half of bread. 
6. Wrap in foil and place in oven for 30 minutes or until cheese is melted. 
7. Remove from oven, cut into desired portions.

creole olive relish

1. Mix all ingredients into small bowl.
2. Pair with your muffaletta and enjoy!