Muffuletta Sandwich Schlotzsky Style

Experience the bold, zesty flavors of New Orleans with this Muffuletta Sandwich Schlotzsky Style—a mouthwatering twist on a classic! This recipe features a homemade bread base with a delightfully soft and airy texture, perfectly complementing the star of the dish: a vibrant olive salad made with green olives, kalamata olives, roasted red peppers, pickled giardiniera, and a tangy blend of red wine vinegar and olive oil. Layered with savory slices of Genoa salami, mortadella, capicola, provolone, and mozzarella, this sandwich offers a satisfying medley of rich, salty, and tangy notes in every bite. Perfect for sharing, this showstopping sandwich is ideal for picnics, casual gatherings, or when you're craving a hearty, flavorful meal. Pack it up, press it, and let the magic of the flavors meld together—then slice and savor the ultimate muffuletta experience!

Nutriscore Rating: 53/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 3.5 cups Bread flour
• 1 packet Instant dry yeast
• 2 tablespoons Granulated sugar
• 1.5 teaspoons Salt
• 1.25 cups Warm water
• 2 tablespoons Extra virgin olive oil
• 6 ounces Sliced Genoa salami
• 6 ounces Sliced mortadella
• 6 ounces Sliced capicola
• 6 slices Provolone cheese slices
• 6 slices Mozzarella cheese slices
• 0.5 cup Green olives, chopped
• 0.5 cup Kalamata olives, chopped
• 0.5 cup Roasted red peppers, chopped
• 0.5 cup Pickled giardiniera mix, chopped
• 2 teaspoons Minced garlic
• 2 tablespoons Red wine vinegar
• 0.25 cup Olive oil
• 1 teaspoon Dried oregano

Directions

Step 1

Start by making the bread. In a large mixing bowl, combine bread flour, instant dry yeast, granulated sugar, and salt.

Step 2

Gradually add warm water and olive oil to the dry ingredients while mixing, forming a sticky dough.

Step 3

Knead the dough on a floured surface for about 8 minutes until smooth and elastic.

Step 4

Lightly oil a large bowl, place the dough in the bowl, cover with a damp cloth, and let it rise in a warm area for about 1 hour, until doubled in size.

Step 5

Meanwhile, prepare the olive salad. In a medium bowl, combine chopped green olives, kalamata olives, roasted red peppers, giardiniera, minced garlic, red wine vinegar, olive oil, and dried oregano. Mix well and let the flavors meld in the refrigerator while the dough rises.

Step 6

Preheat your oven to 375°F (190°C). After the dough has risen, punch it down and shape it into a large round loaf, about 1 inch thick, on a parchment-lined baking sheet.

Step 7

Bake the bread for 20 minutes or until golden brown. Let it cool completely before slicing.

Step 8

Once the bread has cooled, slice it in half horizontally. Spread half of the olive salad mixture on the bottom half of the bread.

Step 9

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

Step 10

Spread the remaining olive salad on the cut side of the top piece of bread, then place it over the layers of meats and cheese to form the sandwich.

Step 11

Wrap the entire sandwich tightly in parchment paper or plastic wrap and press it down slightly. Let it rest at room temperature for 30 minutes before slicing into wedges and serving.

Nutrition Facts

Serving size	(2229.0g)

Amount per serving	% Daily Value*
Calories	5678.8

Total Fat 344.7g	0%
Saturated Fat 114.2g	0%
Polyunsaturated Fat 5.3g
Cholesterol 658.8mg	0%
Sodium 17700.2mg	0%
Total Carbohydrate 415.4g	0%
Dietary Fiber 28.4g	0%
Total Sugars 42.4g
Protein 241.6g	0%

Vitamin D 0IU	0%
Calcium 2769.1mg	0%
Iron 32.9mg	0%
Potassium 2732.6mg	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: 54.1%

Protein: 16.9%

Carbs: 29.0%