Bobby Flays Muffuletta Recipe

Name: Bobby Flays Muffuletta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup mayonnaise; 2 tablespoons Dijon mustard; 3 tablespoons aged sherry vinegar; 1 1/2 cups mixed pitted green olives, such as picholine and cerignola; 4 piquillo chiles, or 2 roasted red bell peppers (see Notes, page 22); Cloves from 1 head garlic, roasted; 4 anchovy fillets in oil, patted dry; 1/2 small red onion, chopped; 1 tablespoon chopped fresh oregano leaves; 1/4 cup chopped fresh flat-leaf parsley leaves; Kosher salt and freshly ground black pepper; 1 (8- or 9-inch) round loaf Italian bread; 1/3 pound thinly sliced Italian Genoa salami; 1/3 pound thinly sliced Spanish salami; 1/3 pound thinly sliced Serrano ham; 1/3 pound thinly sliced capicola ham; 1/3 pound thinly sliced Manchego cheese

Servings: persons

1 cup mayonnaise
2 tablespoons Dijon mustard
3 tablespoons aged sherry vinegar
1 1/2 cups mixed pitted green olives, such as picholine and cerignola
4 piquillo chiles, or 2 roasted red bell peppers (see Notes, page 22)
Cloves from 1 head garlic, roasted
4 anchovy fillets in oil, patted dry
1/2 small red onion, chopped
1 tablespoon chopped fresh oregano leaves
1/4 cup chopped fresh flat-leaf parsley leaves
Kosher salt and freshly ground black pepper
1 (8- or 9-inch) round loaf Italian bread
1/3 pound thinly sliced Italian Genoa salami
1/3 pound thinly sliced Spanish salami
1/3 pound thinly sliced Serrano ham
1/3 pound thinly sliced capicola ham
1/3 pound thinly sliced Manchego cheese

1
To make the dressing, combine the mayonnaise, mustard, vinegar, olives, peppers, garlic, anchovies, onion, oregano, and parsley in a food processor and pulse until almost smooth (it should be a little chunky); season with salt and pepper.
2
Slice the bread in half horizontally.
3
Remove a little of the inside of the top crust; then slather the bottom and top halves of the bread with the dressing.
4
Layer the meats and cheese on the bottom half of the bread and cover with the top half.
5
Wrap the sandwich tightly in foil and place on a baking sheet.
6
Put a heavy saute pan on top, and put a few cans inside the pan to weight it down.
7
Refrigerate for at least 4 and up to 24 hours.
8
Serve at room temperature.

1623

kcal

Calories

166

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup mayonnaise, 2 tablespoons Dijon mustard, 3 tablespoons aged sherry vinegar, 1 1/2 cups mixed pitted green olives, such as picholine and cerignola, and more.

Yes, Bobby Flays Muffuletta falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bobby Flays Muffuletta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions