This is a tasty alternative to chocolate chip cookies. (To make milk sour so that it can be used in place of buttermilk, add 1 1/2 teaspoons of vinegar to 1/2 cup of milk.)
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (1 pound) loaf fresh Italian bread
- ⅓ cup olive oil
- ⅓ cup grated Parmesan cheese
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 8 oil-cured black olives, pitted and chopped
- 8 pitted green olives, chopped
- ¼ pound thinly sliced salami
- ¼ pound thinly sliced ham
- ½ pound provolone cheese, sliced
- ¼ pound mozzarella cheese, sliced
Instructions
- Slice bread in half lengthwise. Drizzle olive oil on both sides. Sprinkle both sides with Parmesan cheese, basil, and oregano.
- On the bottom half, layer chopped black olives and chopped green olives, then the salami, ham, provolone, and mozzarella. Cover with top layer, and cut into 4 servings.
Nutrition Facts
| Calories | 975 kcal |
| Carbohydrate | 61 g |
| Cholesterol | 107 mg |
| Dietary Fiber | 4 g |
| Protein | 46 g |
| Saturated Fat | 22 g |
| Sodium | 2790 mg |
| Sugars | 2 g |
| Fat | 60 g |
| Unsaturated Fat | 0 g |
Reviews
With the Mulluletta, the end product is entirely up to the creator/chef, the passion, and the work and ingredients they want to put into it. I personally a: Use the best ingredients and plenty of them, then B: heat, in a hot oven 350+ the open sandwich and then another 5+ minutes closed to get the golden crusty bread. I do all this after tightly shrink-wrapping the completely assembled sandwich and letting it sit in the refrigerator for 12+ hours first.
We love New Orleans food, so we were excited to try this recipe. It was delicious! I just wish I could have found the same kind of bread you get for these in Louisiana.
I made it on Italian bread like a grilled cheese! It came out great!
Easy muffuletta sandwich for beginners, and a great starting off point for us sandwich maker connoisseurs!
Excellent sandwich! I had a nice, soft Italian sub roll which I spread with a garlic dipping oil that I had on hand. I just left out the mozzarella (which I saw many others did, as well). I added a few calamata olives to the mix. Thanks to Mary48 for sharing this really good sandwich recipe! I could care less if it’s not authentic, as some have stated. Mary’s Italian family likes this, most of us do, and that’s all that matters!!!
Outstanding sandwich! Took the advice of Culinary Ninja and added the basil, oregano, and Parmesan into the olive mix and let marinate—all the difference in the world!! Brought it from average to outstanding. I did use a jar olive tapenade for speed and ciabatta bread (all I had), and this sandwich is very filling. Definitely a keeper. Will try adding chopped giardiniera into the mix next time and see how it is.
Awesome! Used ciabatta rolls that I had on hand then did as reviews suggested marinated olives, added banana peppers and toasted. Served with Italian soup. I love it when a great recipe and suggestions come together for the perfect meal, even if it is soup and sandwiches, thanks.
Loved this. I have made it twice and the second time I toasted the bread with the olive oil on it then added the rest and toasted again in the oven to melt the cheese. I liked it warm better, hubby liked it cold.
AWESOME!!!!! Made these for Super Bowl Sunday a while back and I am still dreaming about them. Everyone loved these and beg me to make again for get togethers!
This is a favorite of ours. A great picnic sandwich.
We used pastrami and we made some oregano mayonnaise. We used Boar’s Head olive oil dressing. I baked them uncovered on 375 For 12 minutes. The best sandwich I ever made at home. I would add pepperoni next time.
I used an olive spead instead of sliced olives
Made a different olive salad for this….Olive Salad for Muffalettas from this site which I slathered in the bottom of a round loaf of Italian bread that I slightly hollowed out and also added to the top of the loaf. In addition to the meats and cheeses in this recipe, I also added some sliced pepperoni and sliced cappicola, and thin sliced red tomatoes. Pressed this huge sandwich down and wrapped in foil for several hours and kept in the fridge. Cut into nice wedges….just delicious! Great to make and take to any event. We loved it!
I’m no muffuletta expert and frankly I don’t care if this is authentic or not! This is a great sandwich!! I scaled this down to two servings for Hubs and me. I combined the parmesan, basil, oregano and olives, and just drizzled with enough olive oil to moisten the mixture. For two little sandwiches I thought the amount of basil and oregano (used fresh) might be too much so I scaled that back. I spread it on the bread and layered the rest of the ingredients, using only the provolone and no mozzarella. I wanted this to be a warm sandwich, so I wrapped the loaf in non-stick foil and baked at 350 for about 20 minutes. Great sandwich!! We’ll look forward to doing this one again! Thanks, Mary48!!
This was a great sandwich. I used sourdough bread because it is my favorite, but otherwise followed the recipe. Will make again.
While this sandwich was quite tasty it is not a muffuletta by any stretch of the imagination. A true muffuletta is made on hollowed out round loaf of Italian Peasant bread and is made with an olive salad mixture, Genoa salami, Mortadella and Cappicola (Italian ham). If a real muffuletta is wanted check allrecipes.com for a Real N’awlins Muffuletta.
Yummy! I used a super long baguette, and added aged pear balsamic vinegar to the olive oil before drizzling. Cut it into ity-bity pieces, & they were gone before half of my dinner party guests were even here! Big hit with my “new fellow” and his friends, so thanks 😉
After seeing something like this on the food chanel I looked and found this recipe here. I bought green and black olives w/red pepper & artichokes pre-mixed in our deli. Skipped the ham and added a little vinegar to my oil for some acidity. The food chanel suggested to let the sandwich sit to allow the flavors to mingle a bit before eating.. I think they would be nice to serve in smaller pieces as appetizers since it’s quite rich. 🙂
WOW – what a sandwich! We got Italian bread from one of our favorite bakeries and this was fabulous! I threw some kalamata olives into the mix and used high quality meats and cheeses for this. It was very good and very filling!
These were wonderful. I didn’t change anything.
Wonderful sandwich! Great for a quick and easy dinner or fun for a nice picnic too!