American · Lunch
New Orleans Muffuletta
A French Quarter deli icon, a large round sesame roll stacked with Italian cured meats, provolone, and a briny olive and giardiniera relish, pressed and sliced.
$
15 minsPrep
5 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
685Calories
38gProtein
48gFat
32gCarbs
2gSugar
3gFiber
1840mgSodium
95mgChol
Goes well with
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local
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international
Instructions
1
Prep
Mix 80g green olives, 40g black olives, 3 tbsp giardiniera, 1 minced garlic clove, 2 tbsp olive oil, 1 tbsp red wine vinegar, 1 tbsp parsley, and 0.25 tsp oregano in a bowl. Set aside 10 minutes to develop flavors.
2
Toast
Split the 300g sesame roll horizontally. Place both cut sides in a dry pan over medium heat for 1 to 2 minutes until warmed and lightly toasted.
3
Build 1
Spread olive relish generously over both toasted cut sides of the roll.
4
Build 2
Layer 80g salami, 80g mortadella, and 60g capicola evenly over the base half. Top with 80g provolone slices.
5
Wrap
Close the sandwich firmly and press down with your hands. Wrap tightly in cling film and press under a heavy pan for 5 minutes to compress fully.
6
Plate
Unwrap the sandwich, slice into quarters, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 large round sesame roll
- 80g (2.8 oz) sliced Italian salami
- 80g (2.8 oz) sliced mortadella
- 60g (2.1 oz) sliced capicola
- 80g (2.8 oz) sliced provolone cheese
- 80g (2.8 oz) pitted green olives
- 40g (1.4 oz) pitted black olives
- 3 tbsp giardiniera
- 1 garlic clove
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tbsp fresh flat-leaf parsley
- 0.25 tsp dried oregano