| Level: | Easy |
| Total: | 30 min |
| Prep: | 30 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1/4 cup red wine vinegar
- 2 garlic cloves, peeled and minced
- 1 teaspoon dried oregano
- 1/3 cup olive oil
- 10 large pitted green olives, chopped
- 1/3 cup pitted, chopped kalamata olives
- 1/4 cup chopped roasted red bell peppers
- Salt and freshly ground black pepper
- 1 (1-pound) round bread loaf (about 7 inches in diameter and 3 inches high)
- 4 ounces thinly sliced ham
- 4 ounces thinly sliced mortadella
- 4 ounces thinly sliced salami
- 4 ounces sliced provolone
- 1/2 red onion, thinly sliced
- 1 1/2 ounces arugula leaves
Instructions
- Whisk the first 3 ingredients in a large bowl to blend. Gradually blend in the oil. Stir in the olives and roasted peppers. Season the vinaigrette, to taste, with salt and pepper.
- Cut the top 1-inch of the bread loaf. Set the top aside. Hollow out the bottom and top halves of the bread. Spread some of the olive and roasted pepper mix over the bread bottom and cut side of the bread top. Layer the meats and cheeses in the bread bottom. Top with the onions, then the arugula. Spread the remaining olive and roasted pepper mix on top of the sandwich and carefully cover with the bread top. You can serve the sandwich immediately or you can wrap the entire sandwich tightly in plastic wrap and place in the refrigerator a day before serving.
- Cut the sandwich into wedges and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 424 |
| Total Fat | 25 g |
| Saturated Fat | 8 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 18 g |
| Cholesterol | 41 mg |
| Sodium | 1108 mg |
| Serving Size | 1 of 8 servings |
| Calories | 424 |
| Total Fat | 25 g |
| Saturated Fat | 8 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 18 g |
| Cholesterol | 41 mg |
| Sodium | 1108 mg |
Reviews
Best Muffaletta recipe out there! Make to to wrap it tightly in plastic wrap, it allows the delicious juices to seep into bread!
This sandwich is amazingly easy and delicious, the presentation is beautiful as well.
Just made this sandwich for my family, while I’m visiting. It was absolutely delicious! The flavors go so so well together. What a wonderful lunch. The only thing I’ll change for next time, because I will be making this again, is that I wouldn’t add any salt. Everything in this sandwich is salty already. Additional salt is not needed.
this was pretty good. the arugula makes the sandwich a bit more short-lived, but i loved the olive mix.
Completely awesome! Been craving a muffuletta for several days and this totally did the trick. The roasted red peppers really made the tapenade…
This was delicious Giada, thank you.
Made this for my Super Bowl party. It was a big hit. Delicious and easy. I made it in the morning so that it could sit for a bit before serving. I followed the directions exactly except I used a large wide italian loaf of bread rather than the round loaf. I think it was easier to click that way but either way you won’t be disappointed. Great for a crowd.
1. One of my guests who visits New Orleans on a regular basis said “This is the real deal!”
2. I made three of these sandwiches and sliced into 18 wedges for a party of 14. I served with jambalaya and other sides, beignets for dessert. There was only one wedge left over.
3. This would be a great sandwich for a hike or picnic – no mayo.
2. I made three of these sandwiches and sliced into 18 wedges for a party of 14. I served with jambalaya and other sides, beignets for dessert. There was only one wedge left over.
3. This would be a great sandwich for a hike or picnic – no mayo.
Marvelous. I made it when I had out of town company and I should have made 2 or 3 of them because it went so fast that I only got a thin slice.
HUGE HIT for Super Bowl party and tail gating party. Delish.