Muffaletta Sandwich with Olive Tapenade | CookOS

Muffaletta

Name: Muffaletta Sandwich with Olive Tapenade
Yield: 8 servings
Cuisine: american
Ingredients: 1 cup mayonnaise; 1/4 cup sherry vinegar; 2 tablespoons Dijon mustard; 1 tablespoon honey; 1 red onion, diced; 2 cups each pitted picholine and cerignola olives, coarsely chopped; 1 cup roughly chopped piquillo peppers; 1 bunch flat-leaf parsley, leaves roughly chopped; 1/4 cup chopped fresh oregano leaves; Kosher salt; Freshly ground black pepper; 1 muffaletta or small round Italian loaf; 2 ounces each thinly sliced Genoa salami, hot soppresata, Salchicon de vic or other dry salami, and serrano ham; 2 ounces thinly sliced aged Manchego cheese

A Muffaletta is a hearty New Orleans sandwich built on the foundation of a tangy, herbaceous olive tapenade made from picholine and cerignola olives, fresh herbs, and Dijon mustard. Its signature briny, complex flavor comes from the bold olive relish that soaks into the bread.

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Total

Servings

Difficulty

Medium

Est. Cost

$26–$43

Recipe Source

View original recipe

From Food Network

Ingredients

1 cup mayonnaise
1/4 cup sherry vinegar
2 tablespoons Dijon mustard
1 tablespoon honey
1 red onion, diced
2 cups each pitted picholine and cerignola olives, coarsely chopped
1 cup roughly chopped piquillo peppers
1 bunch flat-leaf parsley, leaves roughly chopped
1/4 cup chopped fresh oregano leaves
Kosher salt
Freshly ground black pepper
1 muffaletta or small round Italian loaf
2 ounces each thinly sliced Genoa salami, hot soppresata, Salchicon de vic or other dry salami, and serrano ham
2 ounces thinly sliced aged Manchego cheese

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Instructions

1
Whisk together the mayonnaise, vinegar, mustard and honey in a large bowl. Add the onion, olives, peppers, parsley and oregano; toss, and season, to taste, with salt and pepper.
2
Slice the bread in half and pull some of interior from the top half. Spread some of the olive salad on each half. You will probably have some salad left; it holds well in the refrigerator.
3
Layer the meat and cheese on the bottom half, alternating layers of each meat with thin layers of cheese. Cover with the top half, press gently, slice, and serve.

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Tips & Notes

Pro tips

Chop the olives coarsely by hand or pulse briefly in a food processor—avoid over-processing into a paste; texture matters.
Dice the red onion finely so it distributes evenly throughout the tapenade without overpowering the olives.
Let the assembled sandwich rest weighted (wrapped and refrigerated) for 30 minutes to 2 hours before cutting; this allows the bread to absorb the tapenade and flavors to marry.
Balance the Dijon mustard and sherry vinegar carefully—taste as you go, as these acidic elements dominate quickly.

Substitutions

Picholine + cerignola olives → Kalamata or Castelvetrano olives (flavor profile shifts but sandwich remains cohesive)
Sherry vinegar → Red wine vinegar or white wine vinegar (use same amount; sherry adds subtle sweetness)
Piquillo peppers → Roasted red peppers or roasted red pepper paste (slightly milder, less structured)
Fresh oregano → Fresh basil or marjoram (adjust to 3 tablespoons; basil is more delicate)

Storage & make-ahead

Store leftover tapenade covered in the refrigerator for up to 5 days. Assemble sandwiches fresh; pre-assembled ones may become soggy if stored more than a few hours.

Common Questions

What bread should I use for a muffaletta?

Use a round Sicilian-style loaf (often called muffaletta bread) or a large round Italian white bread. The sturdy crumb holds up to the wet tapenade without falling apart.

Can I make the olive tapenade ahead of time?

Yes. The tapenade tastes better after 1–2 hours as flavors meld. Store it covered in the refrigerator for up to 5 days.

What meats go in a traditional muffaletta?

Typically mortadella, salami, capicola, and ham. Layer them after spreading the tapenade on the bread, then add provolone or similar cheese.

Should I toast or grill the finished sandwich?

Traditional muffalettas are served cold or at room temperature. Some cooks press them weighted for 30 minutes to help the bread absorb the tapenade; grilling is optional but not traditional.

Can I substitute the olives?

Kalamata or Castelvetrano olives work if picholine and cerignola are unavailable, though flavor will shift. Use the same total amount, roughly chopped.