Giant Muffaletta Italian Sandwich, perfect for sharing at gatherings or prepping for bold, no-cook meals!
🥪 Giant Muffaletta Italian Sandwich
A towering New Orleans classic layered with Italian meats, cheeses, and zesty olive salad. Best made ahead and pressed overnight!
The Muffaletta is a legendary sandwich born in New Orleans, traditionally made with a large round Italian loaf and filled to the brim with deli meats, cheeses, and a savory olive salad. This giant version is ideal for parties, game days, or picnics—each slice is rich, salty, tangy, and satisfying.
🧾 Ingredients:
1 large round Italian bread loaf (8–10 inches wide)
½ cup olive oil (for brushing and olive salad)
1½ cups olive salad (store-bought or homemade – see below)
6 oz salami
6 oz mortadella or ham
6 oz capicola or prosciutto
6 oz provolone cheese
6 oz mozzarella or Swiss cheese
🫒 Homemade Olive Salad (optional):
1 cup mixed green & black olives, chopped
¼ cup roasted red peppers, chopped
¼ cup pickled cauliflower or giardiniera
1 tbsp capers
2 tbsp parsley
2 tbsp olive oil
1 tsp red wine vinegar
Black pepper to taste
Mix all ingredients and let marinate 1+ hour for best flavor.
👩🍳 Instructions:
Prepare the bread:
Slice the round loaf horizontally and hollow out a little from each side to make room for fillings. Brush both cut sides with olive oil to prevent sogginess.
Layer the sandwich:
Spread half the olive salad on the bottom half of the bread. Layer with meats and cheeses, alternating for even flavor. Top with the rest of the olive salad and place the top half of the bread on.
Press the sandwich:
Wrap tightly in plastic wrap and place a heavy object (like a skillet or a couple of cans) on top. Refrigerate and press for at least 1–2 hours, ideally overnight. This helps the flavors meld and keeps the sandwich firm for slicing.
Slice and serve:
When ready to eat, unwrap and slice into wedges or thick squares. Serve cold or at room temp.
🧡 Tips:
Let the olive salad shine—don’t skip or skimp!
Use crusty bread that holds up well—ciabatta or focaccia work great too.
Make it a day ahead for best flavor and texture.