Classic Muffuletta Sandwich
A New Orleans icon with a briny olive-vegetable spread layered over cured meats and provolone on crusty round bread. Toasted until warm and crispy, it's a bold, satisfying handheld meal.
- Total time
- 20 min
- Servings
- 2
- Calories
- 625
- Protein
- 28g
Ingredients
- 1 loaf muffuletta loaf or round Italian bread, 8 inches across
- ½ cup olive tapenade or chopped Sicilian olives with pepperoncini
- 4 ounces sliced deli ham, mortadella, or mixed Italian cold cuts
- 3 ounces sliced provolone or mozzarella cheese
- 1 tablespoon butter
- 1 pinch salt and pepper to taste
Instructions
- 1
Slice the bread loaf horizontally in half, like cutting a bagel. Use a serrated bread knife and saw gently with a back-and-forth motion until the knife goes all the way through.
- 2
Spread 3 to 4 tablespoons of olive tapenade on the cut side of the bottom half of bread, distributing it evenly from edge to edge with the back of a spoon.
- 3
Layer the sliced cold cuts on top of the tapenade on the bottom half, folding them slightly so they overlap and cover the surface.
- 4
Lay the cheese slices on top of the meat, covering as much of the surface as possible.
- 5
Spread the remaining 1 to 2 tablespoons of tapenade on the cut side of the top half of bread.
- 6
Press the top half down onto the filled bottom half, pressing gently so the layers stay in place.
- 7
Place a 12-inch skillet or griddle over medium-high heat and wait until it feels hot when you hold your hand 2 inches above it, about 90 seconds.
- 8
Melt the butter in the hot skillet, tilting and rotating the pan so the butter coats the surface evenly, about 30 seconds.
- 9
Carefully transfer the assembled sandwich to the skillet. Cook for 4 to 5 minutes, watching the bottom surface, until it turns golden-brown like caramel.
- 10
Using a wide metal spatula, flip the sandwich over in one smooth motion and cook the other side for 3 to 4 minutes until it also turns golden-brown and the cheese is starting to melt.
- 11
Transfer the sandwich to a cutting board and let it rest for 2 minutes so the cheese hardens slightly and the sandwich stays together when cut.
- 12
Using a serrated bread knife, cut the sandwich in half with a gentle sawing motion, then cut each half in half again to make 4 wedges.
- 13
Transfer the wedges to two plates, 2 wedges per plate, and serve immediately while still warm.
Tools you’ll need
- serrated bread knife
- spoon
- 12-inch skillet or griddle
- wide metal spatula
- cutting board
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