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

Modern Muffaletta Sandwich

COOK TIME
10 mins
PREP TIME
10 mins
RATE THIS RECIPE
(9)
Muffaletta sandwich
Casey Barber
COOK TIME
10 mins
PREP TIME
10 mins
RATE THIS RECIPE
(9)

Ingredients

  • 4 8-inch slices baguette or hard rolls
  • 1 8-ounce jar olive tapenade
  • 1/4 pound sliced hard salami, such as sopressata or Genoa
  • 1/4 pound ham or cappicola
  • 1/4 pound sliced soft salami, such as mortadella
  • 12 thick slices Provolone cheese or Swiss cheese
  • 1 32-ounce jar jar hot or mild giardiniera
  • 1 cup sliced roasted red peppers (optional)
  • Chef notes

    New Orleans is the birthplace of the muffaletta, a sandwich that's both big and easy to enjoy. Traditionally served on a signature oversized round roll and stuffed with a deli counter's worth of Italian meats and cheeses, the muffaletta gets its special zing from a generous helping of olive spread—a pungent, garlicky combo of chopped olives and peppers. This modern version relies on a few jarred pantry staples—namely, spicy giardiniera and olive tapenade—to make assembly a little easier. Muffaletta bread is also nearly impossible to find outside the Crescent City, so don't sweat it; just use your favorite crusty roll or bread.

    Preparation

    Cut each slice of baguette or hard roll in half lengthwise. Place 4 large pieces of plastic wrap on a clean work surface and lay each sandwich out on the plastic wrap, cut sides up.

    Spread about 2 generous tablespoons tapenade on each cut half of bread.

    Divide the meats evenly between both cut halves of bread, topping each half to fully cover the tapenade.

    Place 3 slices cheese on the top half of each sandwich.

    Layer giardiniera and roasted red peppers (if using) on the bottom half of each sandwich.

    Close up the sandwich: place the meat- and cheese-layered top half on the giardinera-layered bottom half to keep the vegetables contained between the layers.

    Roll each sandwich tightly in the plastic wrap. Refrigerate for up to 24 hours before eating.