- Home
- Recipes
- Meat and poultry
- Muffuletta squares

Muffuletta squares
- Janine Ratcliffe
Published: July 22, 2016 at 12:04 PM
Save recipe
Serves 12
Easy
Total time: 50 mins
+ sitting time
0 reviews
loading...
Get 5 months for £5 when you subscribe today
The zingy olive salad is the essential ingredient of a New Orleans muffuletta stuffed sandwich. Cut into individual squares before you pack up your picnic, and you’re good to go
Low calorie
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Try our muffuletta sandwich recipe then check out more sandwiches, our classic muffaletta and our best picnic food for an al fresco spread.
Ingredients
Nutrition
-
1 large loaf or 2 small (about 600g in total) focaccia
-
2 balls mozzarella
drained well and sliced
-
160g Italian salami
-
12 slices emmental
-
200g mortadella
OLIVE SALAD
-
150g green olives stuffed with pimento
chopped
-
1½ shallot
finely chopped
-
1 small stick celery
finely diced
-
1½ tbsp capers
rinsed and drained
-
1 clove garlic
crushed
-
2 tbsp olive oil
-
1 tbsp red wine vinegar
Nutrition: per serving
-
kcal433
low
-
fat27.7g
-
saturates11.4g
-
carbs25.5g
-
sugars1.6g
-
fibre0.6g
-
protein20.1g
-
salt2.1g
Ad
Method
-
step 1
Mix together the olive salad ingredients and leave to marinate for half an hour. Split the loaf in half horizontally and layer up with alternating layers of mozzarella, salami, emmental and mortadella. Spread over the olive salad and replace the top. Wrap tightly in foil then weigh down for an hour. Cut into squares to serve. Secure each one with a cocktail stick.
Check out our best picnic recipes here...
Authors

Janine RatcliffeFood director
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue
