Muffuletta
Updated February 21, 2022
Julia Gartland for The New York Times. Food Stylist: Liza Jernow.
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
FOR THE OLIVE SALAD
1 cup roughly chopped pitted green olives, preferably Bella di Cerignola
1 cup roughly chopped pitted Kalamata olives
¾ cup thinly sliced celery
½ cup roughly chopped peeled roasted red peppers
⅓ cup roughly chopped flat-leaf parsley
¼ cup celery leaves, torn
¼ cup extra-virgin olive oil
1 clove garlic, minced
2 tablespoons red wine vinegar
½ teaspoon dried oregano
Pinch.of freshly ground black pepper
FOR ASSEMBLY
1 (8- to 9-inch round, 4-inch tall) loaf crusty Italian bread
4 ounces soppressata, thinly sliced
8 ounces provolone, sliced
4 ounces Italian deli ham, thinly sliced
4 ounces mortadella, thinly sliced
4 ounces sweet coppa (cured Italian pork), thinly sliced
4 ounces hard salami or bresaola, thinly sliced
Nutritional analysis per serving (6 to 8 servings)
41 grams carbs; 72 milligrams cholesterol; 564 calories; 16 grams monosaturated fat; 3 grams polyunsaturated fat; 12 grams saturated fat; 33 grams fat; 2 grams fiber; 1838 milligrams sodium; 26 grams protein; 20 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the olive salad by combining all ingredients in a large bowl. Set aside to marinate.
- Step 2
Assemble the muffuletta by slicing the loaf of bread horizontally into 2 large pieces, with the top piece ⅔ the size of the bottom piece. Hollow out the top piece by removing the soft bread inside, leaving ½ inch of bread near the crust. Spread half of the olive salad on the bottom piece. Begin layering the meats, starting with the soppressata and adding ¼ of the provolone between each layer of meat except for the last.
- Step 3
Spread the remaining olive salad on the last layer of meat and top with the hollowed bread. Press down lightly and let sit at least 10 minutes. To serve, slice into 6 or 8 wedges. It will keep for several hours in the refrigerator wrapped in plastic.
Private Notes
Comments
In New Orleans, there is a vigorous debate about muffalettas between the traditionalist and revisionist camps. It's traditionally a cold sandwich, tracing its origins to the early 20th century Italian dock workers, who didn't have much time for lunch and needed something they could just grab & go. Central Grocery made up dozens in the morning and wrapped them in paper, having them ready. The revisionists like to warm the sandwich to the point that the bread is almost toast. They're both good.
Chop a couple of anchovies into the olive salad. You won't regret it.
We made this for Fat Tuesday and it did not disappoint. The ingredients were easy to find and it was a very easy prep. Used an Italian boule for the bread. Took the advice of others on this site and added about 6 chopped anchovy filets to the olive salad and WOW did it make a difference. We also opted to warm ours by wrapping in foil and baking in a 350 °F oven until the cheese melted, then unwrapped and bake a little longer to crisp the bread. This is a keeper!
Like other reviewers, I wrap mine tightly and thoroughly (don't want to loose the jus to the fridge) and let it 'cure' overnight. Costco sells a nicely chopped olive salad that works great in this great sandwhich.
Does the refrigerator really need to be wrapped in plastic? ;-)
Not finished til you heat it up just enough to melt the cheese but keep the bread soft!!! yummmmmm...