The muffuletta sandwich traditionally consists of cured meats, cheese and tapenade layered inside a soft round loaf of bread known as muffuletta, which is how the sandwich got its name. It all started in 1906 when Sicilian immigrants working at Central Grocery in New Orleans would eat salami, ham, cheese, olive salad and bread as separate ingredients for lunch. The owner of the store suggested they combine all the components into one sandwich — and thus, the muffuletta sandwich was born.
Today, the type of bread used for the sandwich varies, and might include focaccia or ciabatta. For this recipe, we call for a round crusty loaf of bread of whatever type you can find in the bakery section of your supermarket. We also added giardiniera, tomatoes, and sun-dried tomato pesto to the sandwich for even more flavor. Give it a try and let us know what you think!
Yields
Ingredients
- 1 (24 oz.) jar giardiniera
- 1/2 cup pitted green olives, chopped
- 2 tomatoes
- 1/2 cup sun-dried tomato pesto
- 1/4 cup chopped parsley
- 2 Tbs. wine vinaigrette
- 1 (1 lb.) round loaf crusty bread, split
- 8 oz. sliced salami
- 4 oz. sliced ham
- 4 oz. sliced provolone
Instructions
PrintDrain and chop giardiniera; mix with olives. Seed and chop tomatoes. In bowl, mix tomatoes, pesto, parsley and vinaigrette. Spread olive mixture over bottom bread. Top with half of salami, ham and cheese; repeat. Spread with pesto mixture. Add bread top; wrap tightly in plastic wrap.
Place sandwich on large plate; invert small plate over. Place heavy can, flat side down, on top of sandwich to weigh it down. Chill at least 3 hrs. Unwrap; slice.
Nutrition
- Calories: 365 kcal
- Fat: 21 gram
- Saturated Fat: 7 gram
- Protein: 17 gram
- Carbohydrate: 26 gram
- Fiber: 3 gram
- Cholesterol: 50 mg
- Sugar: 5 gram
- Sodium: 1,361 mg
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