IE 11 is not supported. For an optimal experience visit our site on another browser.

Al Roker's Muffaletta Sandwich

Nathan Congleton/TODAY


Muffaletta Dressing (makes 2½ cups)
  • 1/2 cup red bell pepper
  • 1/2 cup green pepper
  • 1/2 cup cauliflower
  • 1 cup green olives
  • 1/4 cup olive oil
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
  • 1 teaspoon Cajun seasoning
Jalapeño Aioli (makes 1 cup)
  • 1/4 cup finely chopped jalapeno
  • 1/2 lime, juiced
  • 1 cup mayo
  • 1 cauliflower flatbread
  • 1 tablespoon jalapeño aioli (recipe above)
  • 1/2 cup shaved ham
  • 3 slices salami
  • 3 slices capicola
  • 2 slices provolone cheese
  • 1/4 cup arugula
  • 2 teaspoons roasted sweet peppers
  • 2 tablespoons muffaletta dressing (recipe above)
  • 1 Queen olive
  • 1 Kalamata olive
  • 1 decorative toothpick

Chef notes

I love the rich meaty flavor and tangy olive and veggie topping of a classic muffaletta sandwich. To cut down on the carbs, I like to make it on a cauliflower-based flatbread. You get all of the flavor with fewer calories — it's a win all around!

These delectable sandwiches, designed by Al Roker, are currently being served at the TODAY Cafe at the Universal Orlando Resort in Orlando, Florida.

Universal Orlando Resort is part of our parent company, NBCUniversal. 


For the muffaletta dressing:

Place peppers, cauliflower and green olives into a food processor and pulse until finely chopped (be careful not to puree).

Transfer the chopped ingredients into mixing bowl and gently fold in remaining ingredients until all is evenly incorporated. Set aside.

For the jalapeño aioli:

In a bowl, mix all the ingredients with a whisk until well blended.

For the sandwich:


Place cauliflower flatbread onto work surface and spread jalapeño aioli evenly across bottom half of flatbread.


Layer deli meats from bottom to top of flatbread. Place provolone cheese at the top of the flatbread.


Place roasted sweet peppers and muffaletta dressing across the middle of the flatbread and top with arugula.


Gently fold from bottom to top two times to close flatbread.


Place into sauté pan over medium-low heat and cook until golden brown on one side, then flip and toast the other side.


Place onto cutting board and cut on the bias, transfer to a plate and skewer with two olives.