Giant Muffaletta Italian Sandwich

Nothing beats the satisfaction of biting into a Giant Muffaletta Italian Sandwich—a towering creation filled with Italian meats, melted cheeses, and zesty olive salad. Born in the bustling streets of New Orleans, this iconic sandwich marries Sicilian heritage with bold American flavors, creating an unforgettable culinary experience that’s perfect for any gathering.

This show-stopping sandwich features a golden, sesame-topped round loaf stuffed with layers of savory turkey ham, buttery mortadella, spicy salami, sharp provolone, and creamy mozzarella. The star of the show? A tangy olive salad that ties everything together with briny, herbaceous notes. Each slice offers a perfect balance of crispy bread, tender meats, gooey cheese, and that signature olive kick.

What makes the Giant Muffaletta truly special is its make-ahead magic. Assemble it the night before your party, let the flavors marry in the refrigerator, and slice into perfection when guests arrive. It’s the ultimate stress-free entertaining solution that looks as impressive as it tastes. Whether you’re feeding a crowd at a backyard barbecue, packing a gourmet picnic, or simply craving an extraordinary sandwich, this recipe delivers every time.

Ready to create sandwich magic? Let’s dive into this flavor-packed masterpiece that’ll have everyone asking for seconds!

Ingredients

For the Sandwich:

• 1 large round Italian bread loaf (10 inches diameter, with sesame seeds)
• ¼ cup extra virgin olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ¼ lb thinly sliced turkey ham
• ¼ lb thinly sliced beef salami
• ¼ lb thinly sliced mortadella
• ¼ lb sliced provolone cheese
• ¼ lb sliced mozzarella cheese
• 1 cup olive salad (homemade or quality store-bought)
• ¼ cup sliced pepperoncini peppers (optional)

Instructions

Prep the Bread Base

Using a sharp serrated knife, slice your Italian loaf horizontally through the middle, creating equal top and bottom halves. Set aside on a clean work surface.

Create the Flavor Oil

Combine ¼ cup olive oil with dried oregano and basil in a small bowl, whisking until well blended. Brush this aromatic mixture generously over both cut surfaces of the bread—this adds moisture and infuses every bite with herbaceous flavor.

Build the Layers

Working on the bottom bread half, create your layers in this order:

• Spread turkey ham slices evenly across the surface
• Add beef salami, overlapping slightly for full coverage
• Layer mortadella, distributing evenly
• Place provolone cheese slices, covering the meats
• Add mozzarella cheese for creamy richness
• Spread olive salad evenly over the cheese, reaching to the edges
• Top with pepperoncini peppers if using for extra tang

Press and Chill

Position the top bread half over your layered ingredients, pressing down firmly but gently to compress. Wrap the entire sandwich tightly in plastic wrap, then place a heavy skillet or several cans on top. Refrigerate for at least 2 hours, though overnight is ideal—this pressing step melds the flavors and makes slicing easier.

Slice and Serve

Unwrap your sandwich and use a sharp knife to cut into 6-8 wedges. Arrange on a serving platter and watch it disappear!

Pro Tips & Storage

Make Your Own Olive Salad: Combine chopped green and black olives, diced celery, shredded carrots, minced cauliflower, capers, minced garlic, and chopped roasted red peppers. Dress with olive oil, red wine vinegar, oregano, basil, and fresh parsley. Let marinate 24 hours for maximum flavor development.

Storage Solutions: Keep wrapped tightly in the refrigerator for up to 3 days. The flavors actually improve after Day 1.

Serving Ideas: Pair with kettle-cooked potato chips, a crisp arugula salad, Italian pickled vegetables, or sparkling lemon soda.

Warm It Up: Though traditionally enjoyed cold, you can heat wrapped sandwich portions at 350°F for 10 minutes to melt the cheese beautifully.

Bread Alternatives: Can’t find round Italian bread? Use focaccia or ciabatta loaf instead—both work wonderfully.

Vegetarian Swap: Replace meats with grilled eggplant, roasted red peppers, marinated artichokes, and sun-dried tomatoes.