Muffuletta Sandwich

Muffuletta Sandwich


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This New Orleans classic is the perfect way to switch up a boring lunch routine!

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Chicago, IL

Time needed

15-20 min preparation

Serving Size / Yield

1 serving


  • 6-inch round French rolls
  • 1/2 C. mixed vegetable bruschetta
  • sliced mortadella, salami, and capicola meats
  • black forest smoked ham
  • sliced provolone cheese
  • 1/3 C. olive bruschetta
  • 1/4 C red wine vinegar
  • 2 garlic cloves, peeled and minced
  • 1 tsp dried oregano
  • 1/3 cup olive oil
  • 10 large pitted green olives
  • 1/3 cup pitted, chopped kalamata olives
  • ¼ chopped and roasted red bell peppers
  • salt and black pepper
  • 4 oz sliced ham,
  • 4 oz sliced mortadella or Italian cold cuts
  • 4 oz sliced salami meat
  • 4 oz provolone cheese
  • ¼ red onion, thinly sliced
  • 1 ½ oz arugula leaves

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To Make the Vinaigrette:
Blend red wine vinegar, garlic cloves and oregano in a bowl and gradually mix in olive oil. Add in peppers sand olives, seasoning with salt and pepper.

To Make The Sandwich:
Cut bread roll in half and hollow out the inside of the roll. Spread Vinaigrette on hollowed insides of bread before cutting off the top of the roll. Layer the ham, mortadella, salami and provolone slices.
Top the sandwich off with red onion slices and arugula leaves and cover with top
half of bread.

Serve immediately, or wrap in plastic wrap and keep refrigerated.

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