Muffuletta sandwich
Serves: 6-8
Prep time: 30 minsTotal time: 
Recipe photograph by Sam Folan
Muffuletta sandwich
This iconic New Orleans sandwich was first created in 1906 by Salvatore Lupo, the Sicilian owner of Central Grocery Co, as a convenient way for workers to enjoy a traditional Italian lunch of cold meats, cheese and olives on the move. The name refers to a particular style of Sicilian sesame bread but any round loaf will work. The secret to its success is making sure you let it rest before eating, so the flavours permeate through the sandwich
Serves: 6-8
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
381Kcal
Fat
25gr
Saturates
5gr
Carbs
26gr
Sugars
3gr
Fibre
3gr
Protein
12gr
Salt
2.5gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1 x 400g round white loaf (we used a San Francisco-style sourdough)
- 1 x 150g tub fresh basil pesto
- 50g pimento stuffed olives (or pitted green olives)
- 50g pitted black olives
- 50g sundried tomatoes
- 1 tbsp capers, drained
- 8 slices mortadella (or cooked ham)
- 8 Italian Milano salami slices
- 2 Emmental cheese slices
- 1 large roasted red pepper, from a jar
Step by step
Get ahead
Make at least 3 hrs and up to 24 hrs ahead of serving.
- Cut the top off the loaf with a serrated knife, then use your hands to scoop out the inside of the loaf, leaving a 1cm wide shell. You can blitz the unused bread into crumbs and store in the freezer.
- Spread the pesto all over the inside of the loaf, including the lid.
- Roughly chop the olives and sundried tomatoes and mix with the capers. Spoon two-thirds of this into the loaf as the first layer.
- Top with half the mortadella, followed by half the salami and both Emmental slices. Cut as necessary to fit neatly into even layers.
- Next slice the roasted red pepper and add in a layer. Top with the remaining mortadella and salami. Finish with the remaining olive and sundried tomato mixture.
- Replace the lid, pressing down firmly. Wrap tightly in foil and place in the fridge, weighted down with a plate topped with tins or a heavy pan. Chill for at least 3 hours, or overnight.
- To serve, unwrap and cut into wedges with a serrated knife.
