New Orleans Muffuletta Sandwich (Printable)
Halal deli meats and tangy olive salad layered with melted cheese on round Italian bread.
# What You'll Need:
→ Bread
01 - 1 large (8-inch) round Italian loaf or ciabatta, sliced horizontally
→ Olive Salad
02 - 1 cup green olives, pitted and roughly chopped
03 - 1 cup black olives, pitted and roughly chopped
04 - 1/2 cup roasted red peppers, diced
05 - 1/3 cup pickled giardiniera, chopped
06 - 2 tablespoons capers, drained
07 - 2 cloves garlic, minced
08 - 1/3 cup flat-leaf parsley, chopped
09 - 1/4 cup extra-virgin olive oil
10 - 2 tablespoons red wine vinegar
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon freshly ground black pepper
→ Meats & Cheeses
13 - 5 ounces halal smoked turkey breast, thinly sliced
14 - 5 ounces halal beef pastrami or roast beef, thinly sliced
15 - 3.5 ounces halal beef salami, thinly sliced
16 - 6 slices provolone cheese
17 - 6 slices mozzarella cheese
# How-To Steps:
01 - Combine green olives, black olives, roasted red peppers, giardiniera, capers, garlic, parsley, olive oil, vinegar, oregano, and black pepper in a bowl. Mix thoroughly and allow to rest for 10 minutes to develop flavors.
02 - Slice the bread horizontally and remove a portion of the soft interior crumb to create additional space for the generous filling.
03 - Spread half of the olive salad over the bottom bread half, followed by half the cheese slices.
04 - Arrange all deli meat slices evenly over the cheese layer.
05 - Place remaining cheese slices over the meat layer, then spread the remaining olive salad on top.
06 - Place the top bread half over the filling and apply gentle pressure to compact the layers.
07 - Wrap the assembled sandwich tightly in parchment paper or foil. Place under weight for 20-30 minutes to allow flavors to meld together.
08 - Slice into wedges and serve immediately.
# Expert Advice:
01 -
- The olive salad alone is worth keeping in your fridge for everything else
- Makes enough for a crowd or fantastic leftover lunch the next day
02 -
- The resting period under weight is what transforms individual ingredients into a cohesive sandwich
- Room temperature ingredients taste noticeably better than cold from the fridge
03 -
- Wrap the assembled sandwich tightly and refrigerate for a few hours before serving
- Use a serrated knife with a gentle sawing motion to avoid squishing everything