Muffuletta Cook's Illustrated

Elevate your sandwich game with this irresistible Muffuletta recipe, inspired by Cook's Illustrated. Packed with layers of bold Italian flavors, this culinary masterpiece combines Genoa salami, mortadella, ham, provolone, and mozzarella, all nestled between a hearty round loaf of Italian bread. The secret lies in the zesty olive salad—a mouthwatering medley of green and black olives, pickled vegetables, roasted red peppers, capers, and aromatic parsley, all dressed with olive oil and red wine vinegar. Each layer is carefully pressed and toasted to golden perfection, creating a warm, crunchy exterior that contrasts with the savory, tangy, melty interior. With just 20 minutes of prep time and a quick stovetop finish, this muffuletta is the ultimate crowd-pleaser for picnics, lunches, or casual gatherings. Serve it sliced into wedges for a stunning yet easy-to-share centerpiece that will have everyone coming back for seconds! Keywords: Muffuletta recipe, Italian sandwich, olive salad, Cook's Illustrated muffuletta, pressed sandwich, hearty appetizer.

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 6

Ingredients

• 1 piece round loaf of Italian bread (10-12 inches in diameter)
• 1 cup green olives, pitted and chopped
• 1 cup black olives, pitted and chopped
• 1 cup roasted red peppers, chopped
• 1 cup pickled vegetables (cauliflower, carrots, celery), roughly chopped
• 2 pieces garlic cloves, minced
• 2 tablespoons capers, drained
• 2 tablespoons parsley, chopped
• 0.5 cup olive oil
• 2 tablespoons red wine vinegar
• 0.5 pound sliced Genoa salami
• 0.5 pound sliced mortadella
• 0.5 pound sliced ham
• 0.5 pound sliced provolone cheese
• 0.5 pound sliced mozzarella cheese

Directions

Step 1

Cut the round loaf of Italian bread in half horizontally. Scoop out some of the soft crumb interior to make room for the fillings, leaving a sturdy shell about 1 inch thick.

Step 2

In a medium bowl, combine the green olives, black olives, roasted red peppers, pickled vegetables, minced garlic, capers, parsley, olive oil, and red wine vinegar. Stir until evenly mixed to create the olive salad.

Step 3

Spread half of the olive salad evenly over the bottom half of the bread, pressing slightly to anchor the mixture.

Step 4

Layer the Genoa salami, mortadella, ham, provolone cheese, and mozzarella cheese evenly on top of the olive salad.

Step 5

Spread the remaining half of the olive salad evenly over the layered meats and cheeses.

Step 6

Cover the sandwich with the top half of the bread and press down gently to compress the layers.

Step 7

Wrap the entire sandwich tightly in plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.

Step 8

Preheat a large skillet or griddle over medium heat. Unwrap the sandwich and place it in the skillet. Press gently with a spatula or use a heavy pan to weigh it down, toasting each side for 4-5 minutes until golden brown and heated through.

Step 9

Remove the muffuletta from the skillet and let it rest for a couple of minutes. Slice into wedges and serve immediately.

Nutrition Facts

Serving size	(3117.2g)

Amount per serving	% Daily Value*
Calories	7098.1

Total Fat 452.0g	0%
Saturated Fat 147.7g	0%
Polyunsaturated Fat 10.6g
Cholesterol 801.1mg	0%
Sodium 25281.9mg	0%
Total Carbohydrate 497.5g	0%
Dietary Fiber 41.5g	0%
Total Sugars 42.8g
Protein 296.4g	0%

Vitamin D 0IU	0%
Calcium 3530.7mg	0%
Iron 34.1mg	0%
Potassium 3114.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.2%

Protein: 16.4%

Carbs: 27.5%