The Best Recipe For Muffaletta With California Olives
I’m thrilled to share a fantastic sandwich that has stolen my heart: the Muffaletta. As someone who adores California Ripe Olives (I can go through a can a day!), I love how this recipe for Muffaletta features them in a fabulous Magic Elixir. Every bite of this sandwich is a flavor explosion that will keep people returning for more.
The Magic Elixir: California Ripe Olives
If you’ve been following me for a while, you know that I consider ripe olives a Magic Elixir. They’re versatile and add a fantastic burst of flavor to almost anything, whether used as a dressing, a sauce, or as a delectable topping on a salad.
California is the powerhouse behind more than 95% of the olives grown in the U.S. I have a deep respect for the hundreds of farmers working year-round to bring these precious ripe olives from their farms to our tables.
California knows a thing or two about how Ripe Olives are grown. Ripe Olives from the Golden State have a unique flavor, unlike any other olives on the market.
They are packed with antioxidants, vitamins, and minerals, which make them a healthy and delicious addition to your diet.
The Muffaletta: A Century-Old Classic
Now, let’s talk Muffaletta. This sandwich has been gracing tables for more than a century, and it originated in the beautiful city of New Orleans. The special Muffaletta bread truly takes this sandwich to the next level. But the secret sauce—literally—is the olive mixture.
What is Muffaletta bread?
Muffaletta bread is a large, round, flattened loaf with a sturdy crust and a soft interior, typically topped with a sprinkle of sesame seeds. Unlike your standard sandwich bread, Muffaletta bread has a unique texture and flavor that make it the ideal vessel for holding the fabulous ingredients of a Muffaletta sandwich. This bread is sturdy enough to handle the weight of the meats, cheeses, and that fabulous olive mixture, yet soft enough to bite into without creating a landslide.
Recreating My Recipe For Muffaletta At Home
Just one look at my step-by-step pictures below, and you’ll see that making your own Muffaletta at home is much simpler than you might think, and the flavor explosion is well worth the effort. When you assemble and press the sandwich, the flavors meld together perfectly. I like to wrap it in foil and heat it up in the oven, but this sandwich is just as amazing cold.
Teri’s Tip: Pile more Muffaletta mixture on the bread than you think you need. It’s really the soul of this sandwich, especially because we’re skipping the mayo.
Alternate Uses for Teri’s Olive Magic Elixir
My olive Magic Elixir isn’t just for this sandwich! Try it over whipped cottage cheese or mix it into rice. It’s so good, you’ll want to put it on everything. Another Magic Elixir that I love is my olive tapenade.
Take my word for it: the Muffaletta is more than a sandwich; it’s an experience you must try for yourself.
Do You Love Ripe Olives Too? Here Are More Olive-Filled Recipes To Try Next.
Steak Salad with California Olives and Garlic Dressing
My amazing Steak Salad with Garlic Dressing, made with California Grown Olives, is one of the most popular recipes on the blog. This dressing is the perfect Magic Elixir for just about any occasion.
Roasted Ripe Olives
If you’re looking for an easy appetizer recipe that’s sure to impress your guests, look no further than This Mess is Ours’s roasted olives. With just a few simple ingredients and minimal hands-on time, you can have a delicious and flavorful appetizer prepared that everyone will love!
If you make this recipe for Muffaletta, leave a comment and let me know what you think. If you’re looking for more inspiration, sign up for our Friday Favorites newsletter and follow along on Pinterest, Instagram, and TikTok to join in all the fun!Print
This recipe for Muffaletta is Teri’s take on the classic sandwich from New Orleans. Loaded with a briny California olive mix, cheeses, and lots of meats.
For the California Olive Mix:
- 2 (6-ounce) cans of California pitted green or black olives
- ½ cup pepperoncini drained and destemmed
- ½ cup olive oil
- ½ cup finely diced carrots
- ¼ cup finely diced celery
- 3 tablespoons finely chopped red onion
- 2 tablespoons capers, drained and chopped
- 3 tablespoons red wine vinegar
- 1 tablespoon minced garlic
- ½ to 1 teaspoon red pepper flakes
- ½ teaspoon celery seeds
- ¼ teaspoon salt
For the Sandwich*:
- 2 muffuletta loaves, hearty Italian bread or gluten-free bread
- 1 to 2 tablespoons olive oil
- ½ pound sliced mortadella
- ½ pound sliced salami
- ½ pound sliced Provolone
- ½ pound sliced Mozzarella
- ½ pound sliced ham
- ½ cup Marinated Red Onions, as dry as possible
*If using smaller bread, use smaller amounts of meat and cheese.
Make the California olive mix
The day before making the sandwich, drain the jars of olives and cut the olives into thin rounds, about four per olive. Finely dice the pepperoncini, keeping the seeds. Combine all the ingredients in a small bowl. Taste for seasoning. Set aside and let the flavors come together overnight in the refrigerator and take out and bring to room temperature for 30 minutes prior to using.
Make the sandwich
If using muffuletta loaves, slice them in half horizontally and hollow out much of the inside of the bread halves to make room for the toppings. Brush half a tablespoon or more of olive oil on each half of your loaves. Spread a good amount of the olive mix on each side of the bread—we used almost all of the mixture between the two loaves. Divide your meats and cheeses into two piles. Lay half the mortadella on each of the bottom breads and follow with half the provolone. Add some Marinated Red Onions. Top loaf tops with half of each of the mozzarella, ham, and salami. Close the sandwiches and wrap tightly in aluminum foil.
Place the two sandwiches between two baking sheets. Weigh the top baking sheet down with a Dutch oven or any other heavy kitchen tool and let the sandwiches sit for an hour, flipping the sandwiches midway. Skip this step if you’re using gluten-free bread.
If using an Italian loaf, slice it in half lengthwise and scoop some of the bread from the insides to make room for your toppings. Build your sandwich in the same way as above by brushing the bread halves with olive oil, spreading the olive mix, and layering the mortadella, provolone, onions, salami, ham, and mozzarella. Wrap tightly in aluminum foil and place between two sheet trays, with the top sheet tray weighed down. Allow the sandwiches to sit for an hour, flipping the sandwiches over halfway. Skip this step if you’re using gluten-free bread.
Heat the oven to 350°F.
Add the wrapped sandwiches to the oven and bake for 20 minutes. Pull the sandwiches out and open the foil to expose the sandwiches and bake for an additional five minutes, or until melted and fabulous.
Take the sandwiches out of the oven and remove from the aluminum foil. Cut each Muffuletta sandwich in half and enjoy.
Keywords: Muffuletta, olives, olive tapenade, sandwich
Food is my love language, and this book is a guide to getting you in the kitchen with me, rolling up your sleeves, and reigniting passion for everyday cooking. Woven throughout the book are my Teri’s Tips as well.
This cookbook is a love letter to my mother because it offers the recipe for a well-lived life.