Nola Muffaletta Recipe

Name: Nola Muffaletta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the olive salad; 1 1/2 cups Kalamata olives, finely chopped; 1 1/2 cups pimiento stuffed green olives, finely chopped; 1 cup giardiniera, finely chopped; 1 tablespoon brined capers, chopped; 2 cloves finely minced garlic; 1/4 teaspoon crushed red pepper flakes; 1/4 teaspoon dried Italian seasoning; 1/2 cup finely chopped red onion; 1/2 cup chopped flat leaf parsley; 1/2 cup extra virgin olive oil; For the sandwich; 1 loaf ciabatta bread (about 14 by 8 inches), sliced horizontally; 1/2 to 3/4 pounds deli ham, sliced thin; 1/2 to 3/4 pounds genoa salami, sliced thin; 1/2 pound thinly sliced provolone cheese; as much of the olive salad as you like; extra virgin olive oil; dried Italian seasoning

Servings: persons

For the olive salad
1 1/2 cups Kalamata olives, finely chopped
1 1/2 cups pimiento stuffed green olives, finely chopped
1 cup giardiniera, finely chopped
1 tablespoon brined capers, chopped
2 cloves finely minced garlic
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried Italian seasoning
1/2 cup finely chopped red onion
1/2 cup chopped flat leaf parsley
1/2 cup extra virgin olive oil
For the sandwich
1 loaf ciabatta bread (about 14 by 8 inches), sliced horizontally
1/2 to 3/4 pounds deli ham, sliced thin
1/2 to 3/4 pounds genoa salami, sliced thin
1/2 pound thinly sliced provolone cheese
as much of the olive salad as you like
extra virgin olive oil
dried Italian seasoning

1
Combine all ingredients and refrigerate for at least an hour in order for the flavors to blend.
2
Brush the cut sides of the ciabatta loaf with the olive oil and sprinkle on some Italian seasoning.
3
Layer the salami, ham, and cheese on the bottom side of the bread, finishing with a thick layering of the olive salad.(or sprinkle the olive salad between each layer of meat and cheese -- no rules!)
4
Place the top of the loaf on the sandwich, wrap tightly in plastic wrap, and place the loaf in the refrigerator with some weight on it for at least two hours. Slice and serve.

539

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 19 ingredients. The key ingredients include: For the olive salad, 1 1/2 cups Kalamata olives, finely chopped, 1 1/2 cups pimiento stuffed green olives, finely chopped, 1 cup giardiniera, finely chopped, and more.

Yes, Nola Muffaletta falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Nola Muffaletta

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