Why You’ll Love Muffaletta Recipe

I enjoy this recipe because it’s fast to assemble but tastes like something that took much longer to prepare. I love how the olive salad brings acidity and texture that cuts through the richness of the meats and cheeses. It’s perfect for casual dinners, gatherings, or anytime I want a standout sandwich that feels special.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Olive Salad
½ cup Castelvetrano olives
½ cup Kalamata black olives
2 tablespoons drained capers,, chopped
3 to 4 Piri Piri peppers
1 shallot,, diced
2 cloves garlic,, grated or minced
1 tablespoon chopped fresh parsley
2 handfuls giardiniera,, or use or crunchy pickled cauliflower
⅓ cup pickled pearl onions
3 tablespoons apple cider vinegar or white vinegar
⅓ cup extra virgin olive oil
Kosher salt and freshly ground pepper,, to taste

For the Sandwich
1 large Muffuletta bread,, or any other soft Italian bread
2 tablespoons butter
½ pound Mortadella,, thinly sliced; divided
½ pound sliced roasted turkey breast,, thinly sliced; divided
¼ pound Genoa salami,, thinly sliced
¼ pound sliced deli turkey,, thinly sliced
⅓ pound Provolone cheese slices
⅓ pound Swiss cheese slices
¼ pound beef pastrami,, thinly sliced

Directions

I start by making the olive salad. I add the Castelvetrano olives, Kalamata olives, capers, Piri Piri peppers, shallot, garlic, parsley, giardiniera, and pickled pearl onions to a food processor. I pulse a few times until everything is chopped but still chunky.

In a small bowl, I whisk together the vinegar and olive oil, then pour it over the olive mixture. I season with salt and pepper and gently toss to coat everything evenly. I like to store the olive salad in the fridge and let it marinate for at least a day if I have time, then bring it to room temperature before assembling the sandwich.

To assemble, I slice the muffaletta bread horizontally and hollow out the center of the top half to make room for the olive salad. I melt the butter in a skillet or on a griddle and toast the cut sides of the bread until golden.

I place the bottom half on a platter and layer the sandwich with olive salad, mortadella, roasted turkey, Genoa salami, deli turkey, provolone, Swiss, pastrami, then the remaining roasted turkey and mortadella. I fill the hollowed top half generously with olive salad and place it over the sandwich.

I press down gently to compact the layers, let the sandwich rest for a few minutes, then slice it into portions and serve.

Servings and Timing

I usually get 8 servings from one large muffaletta. It takes about 15 minutes to prep and 5 minutes to toast the bread, making the total time around 20 minutes.

Variations

I sometimes swap in grilled chicken slices or roast beef depending on what I have. When I want extra heat, I add more Piri Piri peppers or a pinch of chili flakes to the olive salad. I also enjoy using different cheeses like mozzarella or fontina.

Storage/Reheating

I wrap leftover muffaletta tightly and store it in the refrigerator for up to 2 days. I don’t usually reheat it, but I let it sit at room temperature for a few minutes before eating so the flavors soften and meld.

FAQs

Can I make the olive salad ahead of time?

I almost always do, since it tastes better after sitting overnight.

Does the sandwich need to be toasted?

I like the contrast of toasted bread, but it’s still great un-toasted.

Can I use a different type of bread?

I use any soft Italian loaf if muffaletta bread isn’t available.

Is this sandwich served hot or cold?

I serve it slightly warm or at room temperature.

Can I make this for a crowd?

I think it’s ideal for sharing because it slices easily.

What makes a muffaletta unique?

I think the olive salad is what truly defines it.

Can I reduce the saltiness?

I rinse the olives or capers lightly if I want a milder flavor.

How long should it rest before slicing?

I let it rest about 5 minutes so it holds together better.

Can I skip the butter when toasting?

I can, but I love the extra richness it adds.

Is this sandwich filling?

I find it very hearty, so smaller portions go a long way.

Conclusion

I keep this Muffaletta recipe in my rotation because it’s bold, easy, and incredibly satisfying. I love how the marinated olive salad and layers of meat and cheese come together into a sandwich that feels indulgent and memorable every time I make it.