| Level: | Easy |
| Total: | 2 hr 25 min |
| Active: | 25 min |
| Yield: | 8 to 12 servings |
Ingredients
- One 3-ounce jar pimientos, drained
- 1 cup mixed pitted olives, chopped
- 1/4 cup mayonnaise
- 1/4 cup spicy cherry peppers, chopped
- 1 tablespoon red wine vinegar
- 1/2 teaspoon dried oregano
- 3 green onions, thinly sliced
- Kosher salt and freshly ground black pepper
- One 12-ounce/12-count package Hawaiian bread rolls
- 1 cup thinly sliced iceberg lettuce
- 1 teaspoon olive oil
- 1/2 teaspoon red wine vinegar
- 6 ounces sliced salami
- 6 ounces soppressata
- 6 ounces prosciutto
- 6 ounces sliced mortadella
- 6 ounces thin deli-sliced roast beef
- 6 ounces provolone, sliced
- 6 ounces mozzarella, sliced
Instructions
- For the spicy olive spread: Mix together the pimientos, olives, mayonnaise, peppers, vinegar, oregano, green onions, salt and pepper in a bowl until well combined. Set aside.
- For the sandwiches: Without separating the rolls, slice the entire top off the set of Hawaiian rolls. Place the bottoms on a baking sheet.
- Lightly dress the iceberg in the olive oil and vinegar, then set aside.
- Smear the spicy olive spread on the bottom half of the rolls. Next, layer on half the meats and cheeses. Top with the iceberg, followed by the remaining meats and cheeses. Finally replace the top half of the rolls.
- Wrap with plastic wrap or foil and place in the fridge for at least 2 hours or up to 24. Remove to a cutting board, then slice the rolls and serve.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 522 |
| Total Fat | 35 g |
| Saturated Fat | 13 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 31 g |
| Cholesterol | 93 mg |
| Sodium | 1866 mg |
Reviews
Made them for work , everyone loved them
Definitely not an authentic muffuletta! Roast beef and mayo are not ingredients of a New Orleans muffuletta. I am a native New Orleanian and this recipe would never do. Seems like a great sandwich but it is not a muffuletta – you would never find lettuce on it as well.
Thanks Ree. Delicious and pretty dish. My guests loved them whether they were authentic muffulettas or not.
This is not an authentic muffuletta that you would get in New Orleans. I know because I live 40 miles from NOLA and about 10 miles from the East Baton Rouge Parish line. I often make my own or get them to go from a restaurant I love them but a real muffuletta does not have Mayo, green onions or lettuce. The first and original muffuletta was invented at Central Grocery of course in NOLA and has a special round bread that is not sweet bread, the olive mix or spread (no Mayo it’s olive oil) I buy it pre made. So the sandwich is bread, mortadella, salami, ham, provolone cheese and the olive spread the more the better. Most places heat them up to warm the meat and melt the cheese and cut in quarters and served with a pickle spear. Ree I mean no harm and you make great food but anytime I see a Cajun recipe that is not truly right I have to correct it. Jambalaya and Gumbo are two other examples. I really hate to see magazines with a jambalaya recipe that looks like soup or a gumbo recipe that looks like jambalaya I quess it’s one of my quirks.
I made this to take to a get-together with friends…the sandwiches went quick!!!! I didn’t make any changes to the recipe. The bread was not soggy at all. They were delicious!
Made this last night and just had some and it was delicious and the bread did not get soggy. In fact I will put more of the spicy spread next time. All other portions were perfect.
Just a question for those who have made this sandwich. After being wrapped and placed in the fridge, does the bread get soggy on the bottom from all of the olive spread?
Not a fan of this: It should be called a sub sandwich or hoagie, but definitely not a muffuletta.
Too much meat and cheese for those tiny dinner rolls. Also lettuce made it soggy.
Too much meat and cheese for those tiny dinner rolls. Also lettuce made it soggy.
Wonderful recipe. And prosciutto is actually a delicious Italian cured ham in case you are concerned with the authenticity of this sandwich.
I could live on the olive spread alone, but adding everything else is a bonus. Absolutely delicious sandwich – great for a party!