For best results, use a high-quality Italian bread with a slightly chewy crust. Feel free to customize the fillings with your favorite Italian deli meats and cheeses. Mortadella, capicola, and mozzarella are all excellent additions. The muffuletta is even better the next day, as the flavors have more time to meld together. If you don't have a food processor, you can finely chop the olives, basil, and garlic by hand and mix them with the olive oil.
Muffuletta
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PREP TIME20 mins
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COOK TIME0 mins
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TOTAL TIME2 hrs 20 mins
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SERVING4 People
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VIEWS96
Experience the vibrant flavors of Sicily with this iconic sandwich. A medley of savory olives, fragrant herbs, and classic Italian deli ingredients are layered within a crusty loaf, creating a symphony of textures and tastes that's perfect for sharing.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate72 g
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Cholesterol96 mg
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Fiber6 g
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Protein40 g
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Saturated Fat20 g
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Sodium3698 mg
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Sugar5 g
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Fat63 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Olive Salad: In a food processor, combine the kalamata olives, green olives, basil, garlic, and olive oil. Pulse until coarsely chopped and well combined. Avoid over-processing; you want a rustic texture. (5 minutes)
02
StepAssemble the Muffuletta: Slice the bread loaf horizontally, removing the top half. Hollow out the bottom half, leaving about 1/2 inch of crust intact. Spread the olive salad evenly over the inside of both the top and bottom halves of the loaf. (10 minutes)
03
StepLayer the Ingredients: On the bottom half of the loaf, layer the Genoa salami, provolone cheese, tomatoes, and red onion. Repeat layers until all ingredients are used, pressing down gently after each layer to compress the sandwich. (15 minutes)
04
StepMarinate: Replace the top of the bread, pressing down firmly. Wrap the entire sandwich tightly in plastic wrap. Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld. (2 hours minimum, ideally overnight)
05
StepServe: Before serving, remove the plastic wrap and slice the muffuletta crosswise into wedges. Serve cold or at room temperature. (5 minutes)
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Kyler Romaguera
Jun 18, 2025My family loved this! I will definitely be making it again.
Antone King
May 19, 2025This is the best Muffuletta I've ever made! The olive salad is so flavorful.
Emile Koch
Mar 19, 2025Easy to follow and the sandwich was a huge hit at my party!
Quinton Huels
Feb 23, 2025This recipe is a keeper! So much better than any Muffuletta I've had in a restaurant.
Sydnie Olson
Feb 14, 2025The refrigeration time really makes a difference. The flavors melded together perfectly.
Orrin Brakus
Sep 22, 2024I added some capicola to mine, and it was delicious! Thanks for the recipe.
Kaitlin Kovacek
Jul 29, 2024Great recipe! I like to add a little bit of giardiniera to the olive mix.
Augustus Pfeffer
Jul 28, 2024I didn't have kalamata olives, so I used all green olives. It was still amazing!