Olive Magazine
Muffuletta Sandwich Recipe with Olive Salad

Muffuletta squares

Published: July 22, 2016 at 12:04 pm
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  • Preparation and cooking time
    • Total time
    • + sitting time
  • Easy
  • Serves 12

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
Nutrition:
HighlightNutrientUnit
low inkcal433
fat27.7g
saturates11.4g
carbs25.5g
sugars1.6g
fibre0.6g
protein20.1g
salt2.1g
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Try our muffuletta sandwich recipe then check out more sandwiches and our best picnic food for an al fresco spread.

Ingredients

  • 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
  • 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

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.

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