The muffuletta, a popular deli sandwich that originated among Italian immigrants in New Orleans, consists of a variety of Italian deli meats, sharp provolone, olives and pickled vegetables such as giardiniera and roasted red peppers. We give this classic sandwich a playful spin by chopping up the ingredients and piling them into a toasted hoagie roll. The result is utterly delicious and gives you a taste of every ingredient in each bite.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 4 hoagie rolls, split
- Olive oil, for brushing and serving
- 4 ounces sliced provolone
- 3 ounces sliced capicola
- 3 ounces sliced mortadella or other Italian deli ham
- 3 ounces sliced salami
- 3 ounces sliced soppressata
- 1/2 cup giardiniera, drained well
- 1/2 cup mixed pitted olives
- 1/2 cup roasted red peppers
- 1 teaspoon dried oregano, plus more for serving
- 1/4 teaspoon garlic powder
- Kosher salt and freshly ground black pepper
- Red wine vinegar, for serving
Instructions
- Preheat the oven to broil. Brush the inside of each hoagie roll with olive oil. Broil until golden brown and toasted, 1 to 2 minutes. Turn the oven to 450 degrees F.
- Put the provolone, capicola, mortadella, salami, soppressata, giardiniera, olives, red peppers, dried oregano, garlic powder, a good pinch of salt and several grinds of pepper on a cutting board. Use a chef’s knife to chop the mixture until everything is in roughly 1/2-inch pieces.
- Divide the mixture among the toasted hoagie rolls (they should feel loaded). Bake until the cheese has melted and the sandwiches are warmed through, about 8 minutes.
- Drizzle each sandwich with a little red wine vinegar and more olive oil and sprinkle with dried oregano before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 538 |
| Total Fat | 36 g |
| Saturated Fat | 14 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 30 g |
| Cholesterol | 86 mg |
| Sodium | 2243 mg |
Reviews
Yummy! A great quick weekday meal.
No real New Orleanian would consider this.