American · Lunch
Muffuletta
A New Orleans Italian sandwich built on a round muffuletta roll, layered with mortadella, salami, ham, and provolone cheese. Topped with a chopped olive salad of green and black olives, celery, and garlic in olive oil and vinegar, then pressed so the oil soaks into the bread.
$6
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
691Calories
29.3gProtein
46.2gFat
41.4gCarbs
4.2gSugar
3.7gFiber
2411mgSodium
96mgChol
14.9gSat Fat
402mgPotassium
256mgCalcium
3mgIron
1.5mcgVitamin B12
2.1mgVitamin C
mediterranean
all-time-classics
quick-lunch
Instructions
1
Prep
Split the muffuletta roll horizontally and set both halves cut-side up on a work surface.
2
Build
Combine green olives, black olives, celery, garlic, capers, oregano, olive oil, and vinegar in a small bowl; toss until the oil coats every piece.
3
Build
Spread half the olive salad over the bottom roll half, layer mortadella, salami, ham, and provolone on top, then spoon remaining olive salad and its oil over the meats.
4
Build
Close the sandwich with the top roll half and press firmly by hand so olive oil begins to soak into the crumb. Wrap tightly in parchment and rest 20 minutes at room temperature.
5
Plate
Unwrap the sandwich, cut into halves or quarters with a serrated knife, and serve cut-side up.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.8 oz80g mortadella
- 2.8 oz80g salami
- 2.6 oz74g ham
- 2 slice0.7 oz, 20g provolone cheese
- 22 small round muffuletta roll (4.5 oz, 128g), split
- 4 tbsp60g green olives
- 4 tbsp60g black olives
- 2 tbsp30ml olive oil
- 2 tsp2 tsp red wine vinegar
- 2 tbsp2 tbsp celery
- 1 clove1 clove garlic
- 1 tsp1 tsp dried oregano
- 1/2 tsp1/2 tsp capers
