I first tried this sandwich at a New York City deli while doing a food segment there and instantly fell in love with the combination of Italian flavors. This sandwich originated in New Orleans but the unmistakable Italian flavor is still there!
Classic Muffaletta Sandwich
- Prep Time
- Difficulty Level Beginner
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- 4 large ciabatta bread rolls, sliced in half
- 8 slices prosciutto
- 12 slices Italian salami
- 12 slices peppered Italian salami
- 12 slices dry coppa
- 8 slices honey-smoked hamm
- 4 slices Muenster or mozzarella cheese
- For Salad filling:
- 3 large garlic cloves, finely minced
- 1 tablespoon butter
- 1/4 cup finely diced red onion
- 1/4 cup finely diced marinated green olives
- 1/4 cup finely diced black olives
- 1/4 cup finely diced kalamata olives
- 2 tablespoons capers
- 1/4 cup finely diced red bell pepper
- ¼ cup finely diced Italian marinated salad of mushrooms, sun-dried tomatoes, and cauliflower (I buy my salad at the deli)
- ¼ cup plus 2 tablespoons balsamic vinegar
- ¼ cup plus 2 tablespoons olive oil
- ½ teaspoon salt
- Preheat oven broiler to low. Place sliced ciabatta bread onto perforated baking sheet. Combine ¼ cup balsamic and ¼ cup olive oil in dispenser bottle. Drizzle 1 tablespoon of mixture evenly over each half. Toast bread in preheated oven until edges start turning golden brown. Remove and keep bread warm.
- Melt 1 tablespoon butter in small saute pan. Add minced garlic and cook over medium heat until garlic starts turning golden brown. Remove and transfer into a large bowl.
- Meanwhile, dice and prepare all ingredients and place into a large bowl. Season lightly with the ½ teaspoon salt, and remaining 2 tablespoons each balsamic and olive oil.
- Place approximately 1/3 cup of diced salad onto the bottom half of each ciabatta roll. For each sandwich, use 3 slices regular salami, 3 slices peppered salami, 2 slices ham, 3 slices dry coppa, 2 slices prosciutto, 1 slice cheese. Top with additional 2 to 3 tablespoons of olive mixture and bread.