For a low-effort meal that doesn’t skimp on flavor, AllRecipes’ Muffuletta Sandwich is a summer win. Packed with layers of deli meats, provolone cheese, and a punchy olive salad, this New Orleans-inspired classic is all about bold taste with no stove required. Built on a sturdy round loaf and made ahead of time, it’s ideal for hot days when you want something satisfying, shareable, and stress-free. Whether you’re picnicking or just avoiding the kitchen, this make-ahead sandwich is the cool bite your summer needs.
INGREDIENTS
Olive Salad
- 1 cup pimento-stuffed green olives, crushed
- ½ cup drained kalamata olives, crushed
- ½ cup pepperoncini, drained
- ¼ cup roughly chopped pickled cauliflower florets
- ¼ cup marinated cocktail onions
- 2 cloves garlic, minced
- 2 tablespoons drained capers
- 1 tablespoon chopped celery
- 1 tablespoon chopped carrot
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¾ teaspoon ground black pepper
- ½ teaspoon celery seed
- ½ cup olive oil
- ¼ cup canola oil
- ¼ cup red wine vinegar
Sandwiches
- 2 (1-pound) loaves of Italian bread
- 8 ounces thinly sliced Genoa salami
- 8 ounces of thinly sliced cooked ham
- 8 ounces sliced mortadella
- 8 ounces sliced mozzarella cheese
- 8 ounces sliced provolone cheese)
- Pinch of salt
INSTRUCTIONS
- To make the olive salad: Roughly chop together green olives, Kalamata olives, pepperoncini, cauliflower, cocktail onions, garlic, capers, celery, and carrot.
- Combine with oregano, basil, black pepper, and celery seed in a medium bowl. Add in olive oil, canola oil, and vinegar. Mix together and transfer the mixture into a glass jar (or other nonreactive container). Pour in more oil to cover if needed.
- Cover jar or container and refrigerate at least 8 hours to overnight.
- To make the sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling.
- Spread each piece of bread with equal amounts of the olive salad, including oil.
- Layer bottom half of each loaf with 1/2 of the salami, ham, mortadella, mozzarella, and Provolone slices.
- Replace top half on each loaf and cut the sandwiches into quarters.
- Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.
