Muffuletta Sandwich

Fully prepared muffaletta sandwiches sit on a wooden chopping block.

5 from 1 vote

Muffuletta Sandwich

This muffuletta sandwich is loaded to the nines with deli meats, provolone cheese, and homemade olive tapenade. It's rich, full of flavor, and made to share (or keep for yourself for several days-worth of lunch!).

Prep Time10

Total Time10

Course: Lunch

Cuisine: American

Diet: Gluten Free

Servings: Servings

Author: Cassy Joy Garcia

Ingredients

For the Olive Tapenade

1 cup pimento stuffed olives, drained
1 cup kalamata olives, drained
½ cup pepperoncinis, drained
¼ cup capers, drained
3 cloves garlic
½ cup pickled cauliflower florets, drained
½ cup roasted red peppers, drained
1 shallot, coarsely chopped
½ cup olive oil
1 lemon, zest and juice
¼ cup red wine vinegar
½ teaspoon red pepper flakes

For the Sandwiches

1 large (9-inch diameter) round loaf of bread
6 ounces genoa salami
6 ounces capicola
6 ounces soppressata
6 ounces thinly sliced ham
6 ounces mortadella
6 ounces provolone cheese
Gherkins, for serving, optional
Potato chips, for serving, optional

Instructions

For the Olive Tapenade (Optional, can also use store-bought)

If you're making the olive tapenade (optional), add the olives, pepperoncinis, capers, garlic, pickled cauliflower florets, roasted red peppers, coarsely chopped shallot, olive oil, lemon juice and zest, red wine vinegar, and red pepper flakes to a food processor.
Pulse the ingredients together until a chunky spread forms. Note: you'll only use about a third of the olive tapenade for the sandwich. The rest can be stored and enjoyed on crostini (this makes a great snack or appetizer) or as a spread with a charcuterie board.

For the Bread

If you're using the same My Bread gluten-free flatbread rounds that we did here, place two of them on a baking sheet. Either spray with a spray oil or brush with olive oil or melted butter. Sprinkle one of the rounds with a little sea salt and white sesame seeds, if you like. Bake at 325°F for 10 minutes, or until they become slightly golden.
If you're using a loaf of bread, cut your loaf in half as evenly as possible (break out that extra large serrated knife!) to make a large top and bottom.

Assembly

To assemble your muffuletta, spread about half cup's-worth of the olive tapenade on the bottom piece of your bread. Then, working in layers, layer with half of the meats and half of the cheese, then repeat with the other half of the meats and the other half of the cheese. Top with another half cup of the olive tapenade and then place the top piece of bread on.
Using a large knife (its job isn't done yet!), cut the one giant sandwich into 4 smaller wedges. Pin each sandwich with a toothpick (and a pickle, if you like). Enjoy!

Notes

Note: the homemade olive tapenade will make 3x as much as you'll need for the sandwich. The rest can be stored and enjoyed on crostini (this makes a great snack or appetizer) or as a spread with a charcuterie board.

Use a store-bought olive tapenade - no shame in grabbing pre-made olive tapenade here if making your own feels like more work than you want to take on (it's easy, but buying store-bought is almost always the easiest option)!

Make it gluten free - as mentioned above, you can absolutely make this sandwich gluten free by using a gluten free bread (we used MYBREAD's gluten free flatbread).

Nutrition