A Muffuletta is a pressed sandwich — filled with cold cuts, cheese and an olive spread — that only gets better as it sits. So it’s the perfect thing to take on a camping trip: while you’re out hiking or fishing, its flavors will meld all the more.
| Level: | Easy |
| Total: | 8 hr 25 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- One 12-ounce loaf Italian bread, about 16-inches long
- 1 1/2 cups pitted mixed olives, drained
- 3/4 cup prepared giardiniera, drained
- 1/2 cup roasted red bell peppers, drained and roughly chopped
- 1/4 cup extra-virgin olive oil
- 2 tablespoons capers in brine, drained
- 2 tablespoons red wine vinegar
- 8 ounces sliced provolone cheese
- 6 ounces sliced mortadella
- 6 ounces sliced salami
- 6 ounces sliced ham
Instructions
- Slice the loaf in half lengthwise and hollow out the bottom half, leaving a 1/2-inch border on all sides. Save the bread filling for another (like bread crumbs).
- Add the olives, giardiniera, peppers, oil, capers and vinegar to a food processor and pulse until the texture is similar to a chunky relish.
- Layer the bottom half of bread with half of the cheese, then spread half of the olive mixture on top of the cheese. Top with the mortadella, salami, ham and the remaining cheese. Spread the remaining olive mixture on to the top half of the bread. Close the sandwich and wrap it tightly in plastic wrap. The sandwich can be made and refrigerated the night before. Pack it on the bottom of your cooler and let the weight of the other food press and flatten the sandwich.
- When you are ready to serve, cut in to 6 even pieces.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 645 |
| Total Fat | 43 g |
| Saturated Fat | 15 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 31 g |
| Cholesterol | 89 mg |
| Sodium | 2024 mg |
Reviews
I did it for my family and they loved it. My son also took some to work and his coworkers loved it as well.
You cut off your support for your other app (which I loved) today but you told us May 1st. I had 200 saved recipes I wanted to print, & now I CAN’T! And pressing my smiley face (my pic) will NOT bring them up! I am upset you stopped the app and ANGRY you lied
First off, yes, it probably is yummy, but the muffuletta originated from an old Sicilian deli owner in New Orleans, Decatur Street to be exact, the Central Grocery store. Until you’ve had theirs, you haven’t lived. And safety jack is right, it’s not pressed, the bread is a round sesame type Sicilian bread roll. It’s like, well you wouldn’t call a really good French baguette a hoagie roll, would you. So in as much as you think a muffuletta should be in the eyes of the beholder, how about we respect tradition and the creators of these delightful culinary treats that have been bestowed upon us. It certainly does not earn the Muffuletta name, in as much as it may be a great trail or trek sandwich, call it that.
I used to get these at a local deli, and at the deli where I worked. Absolutely delicious! We would always ask if the customer wanted it toasted, and I loved it this way. That olive oil in that bread after it soaked and toasted, my gosh, nothing better. It is tangy and rich with all the flavors.
yum
We took this camping and it was a fast delicious lunch. I don’t care what you call it. It was great.
A muffuletta is NOT a pressed sandwich. The muffuletta loaf is a round, almost flat loaf and not the baguette-type thing that you show. The ham should be a good prosciutto and the salami should be Genoa salami. At least you got the mortadella right; most other pseudo-experts don’t even mention it.
Yummy