Italian Stuffed Sandwich Wedges

Italian Stuffed Sandwich Wedges

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"Stuffing a large loaf of Italian bread with olives, peppers, salami, pepperoni, and roasted peppers, then slicing individual portions makes this the perfect sandwich to serve a crowd."
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3 h 30 m servings 492 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 492 kcal
  • 25%
  • Fat:
  • 27.3 g
  • 42%
  • Carbs:
  • 43.6g
  • 14%
  • Protein:
  • 17.8 g
  • 36%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 1584 mg
  • 63%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Cut bread in half horizontally. Scoop out bottom and top, leaving a 1/2-inch thick shell.
  2. Combine oil, green olives, ripe olives, parsley, oregano, pepper, crushed red pepper flakes, lemon juice and garlic in medium bowl. Stir to mix well.
  3. Spoon half the olive mixture into bread shell. Top with salami, cheese, roasted red peppers, pepperoni and the remaining olive mixture. Cover with bread top. Wrap tightly in plastic wrap and chill at least 3 hours or overnight. Cut loaf into wedges. Serve.


  • Serves 8 to 12 as an appetizer


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Very creative way to make a sandwich!!! I actually made it more of a pizza sandwich. I added a bit of pizza sauce to the mixture and added some ham along with the pepperoni. Awesome!

This sandwich is very similar to the muffuletta. At lunchtime these sandwiches walk out the door by the dozen from the Central Market on Decatur St. in New Orleans. They are the best!

This was delicious, and the whole family enjoyed it. I didn't have any pimiento stuffed olives, so I had to leave those out. I did add a grated carrot to the olive salad (mostly to get more vegg...

This is the best sandwich !!!!!!!!!!!!!! I Have made it numerous times and everytime it just gets better. I add sliced provolone along with the sliced Mozz. I use italian bread and have also u...

Super yummy! I got rid of the dried oregano and the roasted red peppers because that just didn't sound appetizing, but it turned out to be great!

Really good! I used up some leftover Muffaletta mix, and omitted the roasted red peppers because mine had mold on them (ewww). Very similar to the original you get down at Central Grocery in New...

Made this to take to the winery with us and everyone went crazy over it. Added some prosciutto but don't necessarily think it added/detracted from anything. Let it sit overnight then cut it and...

Delicious and simple! Thanks for the great recipe.

LOVE this as a sandwich. This weekend we didn't have the necessary bread so I recreated this on a pizza crust. It was SOOOOO good. I used a lot less oil and a little less meat. Put the olive...

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