| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 20 min |
| Inactive: | 1 hr |
| Yield: | 8 servings |
Ingredients
- 3/4 cup mayonnaise
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon dried oregano
- Freshly ground black pepper
- 1 red onion, diced
- 1 cup diced carrot
- 1 cup diced black olives
- 1 cup diced green olives
- 1/2 cup diced marinated artichoke hearts
- 1 cup diced piquillo peppers
- 1/2 cup diced celery
- 1/3 cup freshly chopped flat-leaf parsley
- Kosher salt
- 1 muffuletta or round Italian loaf (10 to 12 inches in diameter)
- 2 ounces each thinly sliced Genoa salami, hot sopressata, mortadella, and smoked turkey
- 2 ounces each thinly sliced imported Swiss cheese and aged provolone
Instructions
- Whisk together the mayonnaise, olive oil, vinegar, honey, lime juice, red pepper flakes, oregano, and 1 teaspoon black pepper in a large bowl. Add the onion, carrot, olives, artichoke hearts, peppers, celery, and parsley; toss, and season to taste with salt. Cover with plastic wrap and allow the salad to marinate in the refrigerator for at least 1 hour.
- Slice the bread in half, and pull some of the interior from the middle of the roll to make room for the other ingredients. Spread a generous amount of the olive oil salad on each half. (You will probably have some salad leftover; it holds for 2 or 3 days in the refrigerator.)
- Layer the meat and cheese on the bottom half, alternating layers of each meat with thin layers of cheese. Cover with the top half of bread, press gently, slice into wedges, and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 440 |
| Total Fat | 33 g |
| Saturated Fat | 6 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 8 g |
| Cholesterol | 19 mg |
| Sodium | 816 mg |
Reviews
I made the sandwich a year ago and it was the most delicious thing I’ve tasted in a long time, expensive but worth it. Altogether I spent like $60. Please don’t let that deter you. I bought a lb. of each lunch meat, and everything on the list. It was absolutely Heavenly. Don’t judge me lol, just make it!!!
I have been making this sandwich for several years. The olive salad is worth the effort. Delicious!
Very tasty, always a hit when I make it!
After making this, my muffuletta came out with only two t’s. I think I may have done something wrong, is it because I used cold sopressata?
This is the most amazing sandwich ever! I have tried other muffuletta’s and none compare to this. The whole family loves it and the good thing is – there is usually enough olive salad left for leftovers for a few days. Sandwich perfection!
Followed the recipe the olives and artichokes made this spread.
The leftovers the next day were even better.
The leftovers the next day were even better.
I made the sandwich, leftout the olives & artichokes & put in sweet pickle cubes. I used ltalian bread, my family loved it.
I left out the honey and used Kalamata olives (instead of regular black olives). SO good!
Trader Joe’s Ciabatta rolls or panini bread work well!
I made this with Italian bread and it was a hit! So glad to have found this just in time for the super bowl.
This was so good! I didn’t find muffuletta bread but this worked great on the bread buns we did find, and with a bunch of different lunchmeats. It was a little runny so make sure you drain all your olives well before cutting them.
More people would be rating this recipe if Food Network would correct the typo in the spelling! If you search for “muffuletta” on the main page you don’t get this recipe, because someone put an extra T in this title.