Muffuletta Sandwich with Olive Salad (Printable)
Enjoy a classic Halal Muffuletta, featuring deli meats, cheese, and zesty olive salad on crusty bread. Great for lunch or sharing.
# What You Need:
→ Olive Salad
01 - 1 cup green olives, pitted and coarsely chopped
02 - 1 cup black olives, pitted and coarsely chopped
03 - 1/2 cup roasted red peppers, chopped
04 - 1/4 cup pickled giardiniera, chopped
05 - 2 tablespoons capers, drained
06 - 2 cloves garlic, minced
07 - 1/4 cup fresh parsley, chopped
08 - 1/3 cup extra-virgin olive oil
09 - 2 tablespoons red wine vinegar
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon black pepper
→ Sandwich Components
12 - 1 large round loaf Italian bread (approximately 10-inch diameter), halved horizontally
13 - 5.3 ounces (150g) halal smoked turkey breast, sliced
14 - 5.3 ounces (150g) halal beef salami, sliced
15 - 5.3 ounces (150g) halal beef mortadella, sliced
16 - 5.3 ounces (150g) provolone cheese, sliced
17 - 5.3 ounces (150g) mozzarella cheese, sliced
# Steps:
01 - In a medium mixing bowl, combine the green olives, black olives, roasted red peppers, pickled giardiniera, capers, minced garlic, chopped parsley, extra-virgin olive oil, red wine vinegar, dried oregano, and black pepper. Mix all ingredients thoroughly to combine. Cover the bowl and allow the salad to marinate for at least 15 minutes, or ideally overnight in the refrigerator, to allow the flavors to meld and intensify.
02 - Carefully slice the large round Italian loaf horizontally in half. Gently hollow out a portion of the soft bread from the interior of both the top and bottom halves of the loaf. This creates space for the generous filling and helps prevent the sandwich from becoming too dense.
03 - Evenly spread half of the prepared olive salad mixture over the bottom half of the hollowed-out Italian bread.
04 - Arrange the sliced halal smoked turkey breast, halal beef salami, halal beef mortadella, provolone cheese, and mozzarella cheese in alternating layers directly on top of the olive salad on the bottom bread half. Ensure an even distribution of ingredients.
05 - Distribute the remaining half of the olive salad over the layered meats and cheeses. Carefully place the top half of the Italian bread over the entire filling, pressing down gently to compact the sandwich.
06 - For optimal flavor development and easier slicing, wrap the assembled sandwich tightly in plastic wrap. Refrigerate for 1 to 2 hours, allowing the flavors to meld and the sandwich to compress.
07 - Remove the plastic wrap, slice the chilled muffuletta into wedges, and serve immediately.
# Expert Hints:
01 -
- It—s seriously impressive but deceptively easy to put together, making you look like a culinary genius.
- The flavors deepen and meld beautifully over time, meaning it—s even better the next day—perfect for meal prep or picnics!
02 -
- The olive salad truly needs time to marinate; rushing this step means missing out on the full symphony of flavors.
- Hollowing out the bread isn't just for space; it prevents the sandwich from becoming overly doughy and allows the olive oil to seep into the crust.
03 -
- Make your olive salad a day or two in advance; the flavors become incredibly complex and rich after an extended marination period.
- Don't skip the pressing step—it compacts the layers and helps the bread absorb the delicious juices from the olive salad, making every bite cohesive.