A Giant Muffaletta Italian Sandwich is a classic New Orleans sandwich that combines layers of Italian meats, cheeses, and a flavorful olive salad, all stuffed inside a large round loaf of bread. It’s perfect for a party or family gathering, as it’s easy to prepare in advance and serves a crowd. Here’s a recipe to make this delicious, hearty sandwich:
Ingredients:
For the Muffaletta:
- 1 large round loaf of Italian bread (or a muffaletta bread loaf, if you can find it)
- 1/2 pound thinly sliced Genoa salami
- 1/2 pound thinly sliced ham
- 1/2 pound thinly sliced mortadella
- 1/4 pound thinly sliced provolone cheese
- 1/4 pound thinly sliced mozzarella cheese
- 1/4 pound thinly sliced pepperoni (optional)
For the Olive Salad:
- 1 cup green olives, chopped
- 1 cup kalamata olives, chopped
- 1/4 cup pickled pepperoncini, chopped
- 1/4 cup roasted red peppers, chopped (optional)
- 1/2 cup marinated artichoke hearts, chopped (optional)
- 1 small red onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon capers, chopped
- 1 tablespoon fresh oregano (or 1 teaspoon dried oregano)
- 1 tablespoon fresh basil, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes (optional for heat)
- Salt and pepper, to taste
Instructions:
1. Prepare the Olive Salad:
- In a medium bowl, combine the green olives, kalamata olives, pickled pepperoncini, roasted red peppers (if using), artichoke hearts (if using), red onion, garlic, capers, oregano, and basil.
- Drizzle with olive oil and red wine vinegar. Toss everything together to mix well.
- Season with salt, pepper, and red pepper flakes (if using). Let the olive salad sit for at least 30 minutes to allow the flavors to meld together. It can also be prepared ahead of time and stored in the fridge for up to a day.
2. Prepare the Muffaletta Bread:
- Slice the large loaf of bread horizontally, creating a top and bottom half. If the loaf is too thick, you can scoop out some of the bread from the center to create a cavity for the filling (this helps prevent the sandwich from getting soggy).
- Lightly toast the inside of both halves if you’d like, but it’s optional.
3. Assemble the Sandwich:
- Begin by layering the meats: Start with a layer of Genoa salami, followed by ham, mortadella, and pepperoni (if using). Arrange the slices evenly over the bottom half of the bread.
- Add the cheese layers: Place the provolone and mozzarella cheese slices over the meats.
- Spoon a generous amount of the olive salad mixture on top of the cheese, making sure it’s spread evenly across the sandwich. Drizzle a little extra olive oil from the salad on top for added flavor.
4. Top and Press:
- Place the top half of the bread on the sandwich.
- Press down gently to compact the sandwich. You can wrap the sandwich tightly in plastic wrap and refrigerate it for a few hours (or overnight) to let the flavors meld and the sandwich hold together better.
5. Serve:
- Slice the giant muffaletta into wedges and serve! You can use a serrated knife to cut through the crusty bread and all the layers inside.
Tips:
- Make it ahead: Muffaletta sandwiches are often better the next day after the flavors have had time to meld together. It can be made a day ahead and stored in the fridge.
- Bread options: If you can’t find a round Italian loaf, you can use any round or oval-shaped bread that will hold up to the sandwich’s filling. Just make sure the bread is sturdy enough to handle the olive salad without getting soggy.
- Olive salad variations: Feel free to adjust the ingredients in the olive salad based on your preferences. You can add more pickled vegetables or even a little hot sauce for extra flavor.
This Giant Muffaletta Italian Sandwich is packed with layers of flavor, and it’s perfect for feeding a crowd. Enjoy it at your next gathering!