Muffalata

Name: Muffalata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 c. black olives, chopped; 1 c. green olives, chopped; 2 Tbsp. minced green onion; 2 tsp. minced garlic; 1/2 c. olive oil; black pepper to taste; 1 (10-inch) bun; 2 oz. thin mortadella; 2 oz. thin smoked turkey; 2 oz. Genoa salami; 2 oz. Mozzarella

Eats Now Editorial Team · Meat & Poultry

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Muffalata – a delicious recipe with black olives, green olives, green onion, garlic, olive oil, black pepper. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1 c. black olives, chopped
1 c. green olives, chopped
2 Tbsp. minced green onion
2 tsp. minced garlic
1/2 c. olive oil
black pepper to taste
1 (10-inch) bun
2 oz. thin mortadella
2 oz. thin smoked turkey
2 oz. Genoa salami
2 oz. Mozzarella

1
Combine first 6 ingredients and set aside.
2
Split bun in half.
3
Layer one half with meats, then spread with olive mixture. Top with cheese.
4
Put top on bun; cut in half and enjoy.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

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

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Frequently Asked Questions

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

You need 11 ingredients. The key ingredients include: 1 c. black olives, chopped, 1 c. green olives, chopped, 2 Tbsp. minced green onion, 2 tsp. minced garlic, and more.

Yes, Muffalata falls under the Meat & Poultry 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.

Quick Info

Servings
4 servings
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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