The Muffuletta Recipe

Name: The Muffuletta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10 -12 inch) round muffuletta bread; 1/4 lb thinly sliced mozzarella cheese; 1/4 lb thinly sliced provolone cheese; 1/2 lb thinly sliced genoa salami or 1/2 lb hard salami; 1/2 lb thinly sliced mortadella; 1/2 lb thinly sliced capicola; 1/2 lb thinly sliced baked ham; olive oil; Olive Salad; 1 (10 ounce) jar pimento stuffed olives, drained and chopped; 3 garlic cloves, minced; 2 tablespoons drained marinated cocktail onions; 2 large celery ribs, halved lenthwise and thinly sliced; 1 tablespoon drained capers; 1 1/2 teaspoons dried oregano; 1/2 teaspoon ground black pepper; 1 1/2 tablespoons red wine vinegar; 3 tablespoons olive oil; Oregano Onions (optional); 2 medium onions, thinly sliced; 1 teaspoon dried oregano; 1/4 cup extra virgin olive oil; 1/2 cup apple cider vinegar

Servings: persons

1 (10 -12 inch) round muffuletta bread
1/4 lb thinly sliced mozzarella cheese
1/4 lb thinly sliced provolone cheese
1/2 lb thinly sliced genoa salami or 1/2 lb hard salami
1/2 lb thinly sliced mortadella
1/2 lb thinly sliced capicola
1/2 lb thinly sliced baked ham
olive oil
Olive Salad
1 (10 ounce) jar pimento stuffed olives, drained and chopped
3 garlic cloves, minced
2 tablespoons drained marinated cocktail onions
2 large celery ribs, halved lenthwise and thinly sliced
1 tablespoon drained capers
1 1/2 teaspoons dried oregano
1/2 teaspoon ground black pepper
1 1/2 tablespoons red wine vinegar
3 tablespoons olive oil
Oregano Onions (optional)
2 medium onions, thinly sliced
1 teaspoon dried oregano
1/4 cup extra virgin olive oil
1/2 cup apple cider vinegar

1
To make the olive salad: combine all the ingredients in a mixing bowl; stir well to combine; cover and refrigerate for at least 4 hours to allow flavors to blend.
2
Bring to room temperature before using.
3
To make the oregano onions: separate onion rings and place in a mixing bowl, add in remaining ingredients and mix well.
4
Cover and let stand at room temperature for 1-2 hours.
5
To make the sandwich: all ingredients should be brought to room temperature before assembling the sandwich.
6
Preheat oven to 350u00b0.
7
Slice the loaf of muffaletta bread in half horizontally; place bread on a baking sheet and heat in the oven for 5 minutes or until lightly toasted.
8
Remove bread from oven; evenly distribute slices of mozzarella cheese on the top half and evenly distribute slices of provolone cheese on the bottom half.
9
Return the bread to the oven and bake 5-7 minutes or until the cheese is softened but not melted; remove from oven.
10
On the bottom half, layer the meats, beginning with the Genoa, then the mortadella, the capicolla, and finally the ham.
11
Press down lightly on the meats to creat a level surface and spoon on the olive salad.
12
Add oregano onions and drizzle with olive oil, if desired.
13
Cover with top half of bread; slice into quarters and serve immediately.

672

kcal

Calories

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 23 ingredients. The key ingredients include: 1 (10 -12 inch) round muffuletta bread, 1/4 lb thinly sliced mozzarella cheese, 1/4 lb thinly sliced provolone cheese, 1/2 lb thinly sliced genoa salami or 1/2 lb hard salami, and more.

Yes, The Muffuletta 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.

That's it — enjoy your meal!

The Muffuletta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions