Toasted Muffuletta Sandwich with Kalamata Olive Sa...

Toasted Muffuletta Sandwich with Kalamata Olive Salad

muffuletta sandwich recipes

In most parts of Louisiana, jarred olive salad can be purchased premade in the olive and pickles section of the grocery store, but you can also purchase a jar of it online — if you’re stocking a pantry, on a boat or elsewhere, I recommend Central Grocery’s olive salad. Otherwise, you can make it yourself. While most store-bought olive salad is made with green olives only, I like to use equal parts of green and kalamata olives. Kalamata olives, with their distinct purple hues, break up the traditional green color and also bring a more acidic, fruity flavor to the salad.

Toasted Muffuletta Sandwich with Kalamata Olive Salad

Serves 2-4; Makes one large sandwich
Recipe by Brooke Bass

Total Cooking Time: 15 minutes
Active Cooking Time: 10 minutes
Difficulty: Easy

Kalamata Olive Salad

  • ½ cup (about 3 ounces) coarsely chopped pitted kalamata olives
  • ½ cup (about 3 ounces) coarsely chopped green pimento-stuffed olives
  • ¼ cup (about 2 ounces) coarsely chopped mixed pickled cauliflower, carrots, and celery (Cook’s Note: Use a jar of giardiniera. Look for these mixed pickled vegetables wherever you would buy jarred roasted peppers or other Italian staples.)
  • 2 tablespoons (about 1½ ounces) coarsely chopped jarred fire-roasted red peppers, drained
  • 1 clove garlic, minced
  • 1 pinch red pepper flakes
  • ¾ teaspoon dried oregano
  • ¾ teaspoon dried basil
  • 2 teaspoons red wine vinegar
  • ¼ cup, plus 2 tablespoons, olive oil (TIP: Any olive oil will work but I like to use a nice spicy olive oil here.)
  • ½ teaspoon grated lemon zest


Muffuletta Sandwich

  • 1 round muffuletta bread or 1 loaf of ciabatta (TIP: For a brunchier version of this sandwich, use toasted sesame bagels.)
  • ⅓ pound mortadella, thinly sliced
  • ⅓  pound hot coppa, thinly sliced
  • ⅓ pound salami, thinly sliced
  • ½ pound provolone cheese, sliced
  • ½ pound low-moisture sliced mozzarella cheese
  • Toasted sesame seeds (optional, if using ciabatta)

Make the kalamata olive salad: Combine the kalamata olives, pimento-stuffed olives, pickled vegetables, roasted red pepper, garlic, red pepper flakes oregano, basil, wine vinegar, olive oil, and lemon zest together in a small bowl. Cover with tight-fitting plastic wrap and allow to marinate in the refrigerator overnight or up to 7 days.

Cook’s Note: To save time making the olive salad, use the pulse function of a food processor to carefully chop the ingredients. Just be sure not to purée the ingredients — they should be in chunky, pea-size pieces.

Photo by Brooke Bass

Brooke Conroy Bass is a former sociologist turned food blogger and writer. She recently traded in her home kitchen in Portland, Oregon for the galley of a 40-foot sailboat that's bound for the Caribbean.


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