Muffuletta Sandwich
Muffuletta Sandwich
Ingredients
- 1 round loaf of bread, such as sourdough, about 8-10 inches in diameter
- 1/4 cup Dijon mustard, or to taste
- 1/2 pound sliced cured meat, such as salami or mortadella
- 6 ounces sliced cheese, such as Swiss or provolone
- 1 cup olive tapenade, or green olive relish
- 8 ounces fresh mozzarella, sliced or torn
- 1/2 pound sliced ham
- 2 cups fresh greens, such as arugula or spinach
Instructions
- 1
Carefully slice the round loaf of bread horizontally in half. Using your hands or a spoon, hollow out the soft interior from both the top and bottom halves of the bread, leaving a sturdy crust shell about 1/2 to 3/4 inch thick. Reserve the removed bread for another use, if desired.
⏱️ 5 min
- 2
Spread a generous, even layer of Dijon mustard inside the hollowed-out bottom half of the bread. Repeat with the inside of the top half of the bread.
⏱️ 2 min
- 3
Layer the sliced cured meat evenly into the bottom of the hollowed-out bread, covering the mustard layer completely. Press down gently to compact the meat.
⏱️ 2 min
- 4
Place the sliced cheese on top of the cured meat layer, ensuring good coverage across the entire surface. Press down gently.
⏱️ 2 min
- 5
Spoon the olive tapenade or relish over the cheese layer. Spread it out evenly with a spoon or spatula to create a consistent layer.
⏱️ 2 min
- 6
Arrange the slices or torn pieces of fresh mozzarella cheese on top of the olive mixture, distributing them evenly.
⏱️ 2 min
- 7
Layer the sliced ham on top of the mozzarella. Press down gently to compact all the layers.
⏱️ 2 min
- 8
Place a substantial amount of fresh greens (such as arugula) on top of the ham layer, spreading them out to cover the surface.
⏱️ 1 min
- 9
Carefully place the mustard-spread top half of the bread back onto the filled bottom half, aligning the edges. Press down firmly on the entire loaf to compress the fillings. Wrap the sandwich tightly in plastic wrap, then in aluminum foil.
⏱️ 2 min
- 10
Place the wrapped muffuletta on a flat surface, such as a cutting board, and place a heavy object (like a few cans or a cast-iron skillet) on top to weigh it down. Refrigerate overnight, or for at least 8 hours, to allow the flavors to meld and the sandwich to compress.
⏱️ 480 min•🌡️ 4
- 11
Once chilled and compressed, unwrap the muffuletta. Using a sharp serrated knife, slice the entire loaf into individual portions (wedges or squares) and serve.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Muffuletta Sandwich
- 1 round loaf of bread, such as sourdough, about 8-10 inches in diameter
- 1/4 cup Dijon mustard, or to taste
- 1/2 pound sliced cured meat, such as salami or mortadella
- 6 ounces sliced cheese, such as Swiss or provolone
- 1 cup olive tapenade, or green olive relish
- 8 ounces fresh mozzarella, sliced or torn
- 1/2 pound sliced ham
- 2 cups fresh greens, such as arugula or spinach
Instructions
- 1
Carefully slice the round loaf of bread horizontally in half. Using your hands or a spoon, hollow out the soft interior from both the top and bottom halves of the bread, leaving a sturdy crust shell about 1/2 to 3/4 inch thick. Reserve the removed bread for another use, if desired.
⏱️ 5 min - 2
Spread a generous, even layer of Dijon mustard inside the hollowed-out bottom half of the bread. Repeat with the inside of the top half of the bread.
⏱️ 2 min - 3
Layer the sliced cured meat evenly into the bottom of the hollowed-out bread, covering the mustard layer completely. Press down gently to compact the meat.
⏱️ 2 min - 4
Place the sliced cheese on top of the cured meat layer, ensuring good coverage across the entire surface. Press down gently.
⏱️ 2 min - 5
Spoon the olive tapenade or relish over the cheese layer. Spread it out evenly with a spoon or spatula to create a consistent layer.
⏱️ 2 min - 6
Arrange the slices or torn pieces of fresh mozzarella cheese on top of the olive mixture, distributing them evenly.
⏱️ 2 min - 7
Layer the sliced ham on top of the mozzarella. Press down gently to compact all the layers.
⏱️ 2 min - 8
Place a substantial amount of fresh greens (such as arugula) on top of the ham layer, spreading them out to cover the surface.
⏱️ 1 min - 9
Carefully place the mustard-spread top half of the bread back onto the filled bottom half, aligning the edges. Press down firmly on the entire loaf to compress the fillings. Wrap the sandwich tightly in plastic wrap, then in aluminum foil.
⏱️ 2 min - 10
Place the wrapped muffuletta on a flat surface, such as a cutting board, and place a heavy object (like a few cans or a cast-iron skillet) on top to weigh it down. Refrigerate overnight, or for at least 8 hours, to allow the flavors to meld and the sandwich to compress.
⏱️ 480 min•🌡️ 4 - 11
Once chilled and compressed, unwrap the muffuletta. Using a sharp serrated knife, slice the entire loaf into individual portions (wedges or squares) and serve.
⏱️ 5 min