Name: Giant Muffaletta Italian Sandwich
Prep time: 20 min
Total time: 2 h 20 min
Cuisine: Italian-American
Ingredients: 1 round Italian or sourdough loaf (10–12 inches); 1/2 cup green olives, chopped; 1/2 cup black olives, chopped; 1/2 cup roasted red peppers, chopped; 1/4 cup pepperoncini or banana peppers, sliced; 2 tbsp capers; 2 cloves garlic, minced; 1/4 cup olive oil; 2 tbsp red wine vinegar; 1 tsp dried oregano; Salt and pepper to taste; 4 oz sliced Genoa salami; 4 oz sliced mortadella or bologna; 4 oz sliced ham; 4 oz sliced provolone cheese; 4 oz sliced mozzarella cheese; 1 cup shredded lettuce (optional)

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The Giant Muffaletta is my ultimate party sandwich—layered high with Italian meats, cheeses, and a bold, briny olive salad, all packed into a round, crusty loaf. This New Orleans classic brings serious flavor and a ton of personality to any table. Whether I’m feeding a crowd or looking for the perfect picnic centerpiece, this sandwich always delivers.

Why You’ll Love This Recipe

I love this recipe because it’s make-ahead friendly, packed with bold flavors, and looks just as impressive as it tastes. The olive salad gives it a unique tangy kick, and the layers of meats and cheeses make every bite hearty and satisfying. It’s a no-cook meal that’s as easy to assemble as it is delicious, and it only gets better as it sits.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

round Italian or sourdough loaf (about 10–12 inches wide)
green olives (chopped)
black olives (chopped)
roasted red peppers (chopped)
pepperoncini or banana peppers (sliced)
capers
garlic (minced)
olive oil
red wine vinegar
dried oregano
sliced Genoa salami
sliced mortadella or bologna
sliced ham
sliced provolone cheese
sliced mozzarella cheese
lettuce (optional)
salt and pepper

Directions

I start by slicing the round loaf in half horizontally and scooping out a bit of the bread from the center of each half to make room for the fillings.
In a bowl, I mix the chopped olives, red peppers, pepperoncini, capers, garlic, olive oil, vinegar, oregano, salt, and pepper to create the olive salad.
I spread a generous amount of olive salad on both halves of the bread, pressing some into the scooped-out space.
I layer the meats and cheeses—salami, mortadella, ham, provolone, and mozzarella—stacking them evenly across the bottom half.
If I’m using lettuce, I add it on top of the cheese for some fresh crunch.
I place the top half of the bread back on and press the sandwich down gently.
I wrap the entire sandwich tightly in plastic wrap and refrigerate it for at least 2 hours (or overnight) to let the flavors meld and the olive salad soak into the bread.
When ready to serve, I slice it into wedges like a pie.

Servings and timing

This giant sandwich makes 6–8 generous wedges and takes about 20 minutes to assemble, plus at least 2 hours of chilling time. I always plan ahead so it has time to soak in all those amazing flavors.

Variations

I like to mix up the meats and cheeses—sometimes I use capicola, pepperoni, or smoked turkey. For a vegetarian version, I layer in grilled eggplant, zucchini, and extra cheese with the olive salad. If I’m feeling spicy, I add a smear of hot giardiniera or crushed Calabrian chilis to the mix.

Storage/reheating

I keep the sandwich tightly wrapped in the fridge for up to 2 days. It actually gets better the next day as the olive salad soaks into the bread. I don’t recommend freezing this one, and there’s no reheating—just slice and serve cold or at room temperature.

FAQs

What kind of bread should I use?

I use a round Italian or sourdough loaf that’s sturdy enough to hold all the layers without getting soggy. A sesame seed top adds a nice touch.

Can I make this sandwich ahead of time?

Yes, and I actually prefer it that way. Making it a few hours ahead lets the flavors meld perfectly.

Is the olive salad necessary?

Yes—it’s the heart of a true muffaletta. If I’m not a fan of olives, I go lighter or add more peppers, but I never skip it completely.

Can I toast the sandwich?

Traditionally it’s served cold or room temp, but I’ve toasted individual slices in a panini press for a warm twist—it’s delicious either way.

How do I serve it for a party?

I cut it into wedges or thick slices and arrange them on a platter. It holds up well sitting out for a bit, making it great for gatherings.

Conclusion

The Giant Muffaletta Italian Sandwich is a bold, beautiful sandwich that’s built to impress. I love how easy it is to prepare, how rich and flavorful it becomes after a chill in the fridge, and how it never fails to wow a crowd. It’s a true classic—hearty, zesty, and unforgettable.