Muffuletta Recipe -
Muffuletta Recipe


Recipe by  

"A kalamata and green olive mixture fills a hollowed loaf of Italian bread; add Genoa salami, provolone cheese, tomatoes and onions and you have one delicious sandwich."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins

    2 hrs 20 mins


  1. Combine the kalamata olives, green olives, basil, garlic and oil in a food processor or blender and process until coarsely chopped.
  2. Cut the top from the bread loaf and hollow out the center so that about 1/2 inch of crust remains. Spread olive mixture evenly over the inside of the loaf. Layer the salami, cheese, tomatoes and onion until the loaf is full.
  3. Replace top of bread, lightly press down and wrap tightly in plastic wrapping. Refrigerate for at least 2 hours, or up to 1 day. Slice crosswise in about 1 1/2 inch pieces, and serve.
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Reviews More Reviews

Most Helpful Positive Review
Mar 05, 2003

Great sandwich. Only problem is that it is a little difficult to eat - it is difficult to hold as it tends to slip and slide and fall apart. I think it might be better to make it in a round loaf of bread and cut it into triangle sections for easier handling. Next time I'll only use 2 tomatoes - 3 was too many. Great olive tapenade!!

Most Helpful Critical Review
Jun 20, 2004

Great presentation! Too heavy on the olive taste for us. Will try again with a less strong olive base.


26 Ratings

Jun 15, 2004

This was delicious. I used turkey instead of salami to make it a little less salty. I also weighed the sandwich down with two cast iron skillets to flatten it a little bit.

Aug 20, 2006

This is a great sandwich that's perfect for the men in your life. Nice and hearty. I made this the night before, wrapped it tightly in plastic wrap, put it on a plate and weighted it down. The following day the flavors had come together and it was much easier to take to the beach and eat. Thanks!

Jun 23, 2010

Tasty! For the olive mix I added some roasted red peppers. Probably not necessary because it really toned down the yummy olive flavor. I would suggest no adding the olive oil in step 1 since the olives have plenty of juice (this will keep your bread a bit drier). All in all a tasty filling sandwich that you can make the night before and just grab it for lunch when you leave the house.

May 16, 2008

GREAT sandwich! I made this the night before, cut it into portions for the kids and husband, wrapped it in plastic wrap. The next morning, everyone just had to grab their portion, some fruit, and a snack and their lunch was ready to go. My husband's co-workers could smell it while he was having lunch and wanted some. The kids' friends at school could smell it and wanted one as well, one friend even had a taste of the tapenade and tried to jokingly steal the sandwich from my daughter. The kids and husband all came home raving about how good it was for lunch. I look forward to making this for our trips to the beach with extended family this summer. This recipe is definitely a keeper.

Sep 10, 2008

Love it! I left out the red onion. My husband ate one before I got home and he sent me a text that said, "Yummy sandwich!" :)

Jan 30, 2008

Yum - just the way it should be!


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  • Calories
  • 1016 kcal
  • 51%
  • Carbohydrates
  • 71.7 g
  • 23%
  • Cholesterol
  • 96 mg
  • 32%
  • Fat
  • 63.2 g
  • 97%
  • Fiber
  • 5.6 g
  • 22%
  • Protein
  • 40.2 g
  • 80%
  • Sodium
  • 3698 mg
  • 148%

* Percent Daily Values are based on a 2,000 calorie diet.

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