Muffuletta Sandwich
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Bring a taste of New Orleans to your table with this classic Muffuletta Sandwich! Stacked high with layers of deli meats, provolone cheese, and a bold, tangy olive salad on crusty bread, every bite is packed with incredible flavor. Perfect for lunch, picnics, or game day!
It’s back to school time and I’ve been thinking about lunches.  Because of my job I don’t have a lot of time to be making or eating a lunch so I often eat a lot of sandwiches and wraps because they are both quick and easy to eat.
One of my new favorites wraps is a Rainbow Chicken Wrap filled with plenty of colorful veggies. I’m always up for a Buffalo Chicken Wrap with blue cheese or ranch for dipping. BBQ Chicken Sandwiches with a side of slaw are easy to reheat and eat too. The Hezzi-D Club Sandwich is always a winner as well.
I decided I wanted to make a sandwich that I could eat for lunch or dinner so I knew it had to be hearty and filling.  I also wanted one that I could make ahead of time and it would hold up for my lunch. That’s why I made a Muffuletta sandwich.
What is a Muffuletta sandwich?
A Muffuletta sandwich is a classic New Orleans sandwich known for its hearty layers of Italian deli meats, cheese, and a flavorful olive salad served on a large round loaf of bread. The sandwich was created in the early 1900s by Sicilian immigrants in New Orleans. The olive salad is what makes it special as its briny, tangy flavor soaks into the bread and ties all of the ingredients together.
Traditionally Muffuletta sandwiches are made on a large round loaf of bread along with olive salad, cheeses, and Italian meats.  It’s a lot of filling stuffed onto a bun so it’s great for whenever you are really hungry. Of course my version is a little bit different than your classic sandwich but all of the great flavors are in there.
The first main difference is that this one has a smoked mozzarella spread on the top side of the bread. This spread is amazing and would be great with crackers as well. It’s just fresh mozzarella, olive oil, salt, and pepper mixed into a spread.
Do I have to use the mozzarella spread?
No!  If you don’t want to use it you can leave it off, add a thin layer of mayonnaise to your bread, or just add additional cheese to the sandwich itself.
I also used individual hoagie rolls instead of one large load. This way I could have one to take to work and one to leave at home for my husband and I didn’t have to worry about cutting the bread and the filling spilling out everywhere.
I put the mozzarella spread on top of the buns and then moved on to the filling which is fairly traditional  I used ham, pepperoni, and salami as the meats.  Now I’m not one to eat ham so I {gasp!} put turkey on mine instead but I left the ham on my husbands. Then I finished it off with picante Provolone cheese.
As for the vegetables, I put a bunch of mixed greens on mine.  You can use romaine, iceberg, or any other kind of lettuce you have. I had the mixed greens from the farmer’s market so that’s what I used.
I also put on some pepperocini’s to give the sandwich a bit of a bite.  Instead of simply chopping up olives I combined olives and giardiniera, chopped them up, and spread them on the lower portion of the bun. How awesome does this sound?
Ingredients:
- fresh mozzarella (do not use bagged cheese, it won’t work here)
- olive oil
- salt and pepper
- hoagie rolls (or other hearty bread rolls)
- green olives
- giardiniera
- deli ham
- deli salami
- thin sliced pepperoni
- provolone
- lettuce
- pepperoncini
- Italian dressing
After putting the meats and cheeses on the roll you can drizzle olive oil or Italian dressing over top of the m, press the bun halves together, wrap up the sandwich, and refrigerate until ready to serve. It’s that easy!
I think the hardest part of this sandwich is getting all of the ingredients from the deli. It took a long time to order everything I needed and I wanted everything sliced fresh and thin.
When it was time to eat I simply removed the sandwiches from the refrigerator and cut them in half.  This sandwich was so good and it was definitely filling.
I enjoyed mine with a side of Italian dressing which was the perfect dipping sauce for this Muffuletta.  I thought the mozzarella spread gave it a lot of flavor, there was a ton of flavors going on from the meats, the provolone was sharp, and the vegetables added color, crunch, and flavor.
How do you store Muffuletta sandwiches?
Wrap the sandwich in plastic wrap then put it in the refrigerator for up to 2 days. These sandwiches travel well so you can take them on a picnic or even a hike.
This is a great sandwich and you can even tailor it to your own tastes by changing out the meats and cheese if desired.  While the mozzarella spread is optional, it’s so good and you should definitely give it a try.
If you’ve tried my Muffuletta Sandwich or any other recipe on Hezzi-D’s Recipe Box please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
Muffuletta
Ingredients
- 8 ounces fresh mozzarella
- 1/4 cup olive oil
- salt and pepper
- 4 8 inch hoagie rolls
- 1/2 cup pitted green olives chopped
- 1/4 cup drained giardiniera chopped
- 4 ounces thinly sliced ham or turkey if you prefer
- 4 ounces thinly sliced salami
- 4 ounces pepperoni
- 4 ounces thinly slice picante Provolone
- 1 cup lettuce
- 1/4 cup pepperocini sliced
- 3 Tablespoons Italian dressing
Instructions
- Combine the mozzarella, olive oil, salt, and pepper in a food processor. Process until smooth.
- Line up the hoagie rolls on a cutting board and slice in half. Pull out a small amount of the bread from the top half of the roll.
- Spread 1/4 of the mozzarella spread on the top half of each hoagie roll.
- Combine the olives and giardiniera in a small bowl. Spread 1/4 of this mixture on the bottom of each hoagie roll.
- Place the lettuce and pepperocini's on top of the olive mixture. Drizzle with the Italian dressing.
- Layer the provolone, ham, salami, and pepperoni on top of the lettuce. Set the top half of the roll on top of the meat and gently press down.
- Wrap each sandwich in parchment paper. Refrigerate for at least 2 hours.
- Cut each sandwich in half and serve with pickles and more Italian dressing for dipping.
Notes
More Sandwich Recipes:
- BLFGT (Bacon Lettuce Fried Green Tomato) Sandwich by A Kitchen Hoor’s Adventures
- California Club Sandwich Recipe by Life Tastes Good
- Smoked Salmon on Croissant by Palatable Pastime
- Authentic Cuban Sandwich by Soulfully Made
- Tuna Bacon Salsa Wrap by Cindy’s Recipes and Writings
A winning combo in my book!
This looks tasty!
One of my favorite sandwiches – I love the addition of the mozzarella spread!
Wow, Heather, I am LOVING this mozzarella spread. Definitely getting made here very soon.
I love a Muffuletta and never make them at home! Thank you for the wonderful recipe! I can’t wait to try it!
Bravo on your take on the Muffuletta. The mozzarella spread is intriguing. Best of luck in the new school year =)
I always forget about the yummy muffuletta!! Yours has reminded me to try to make one at home!!
Never had a sandwich like this before but it certainly looks delicious, love all the toppings.