Muffaletta Recipe

The muffuletta is a sicilian sandwich. This muffuletta recipe is made with herbs, cheese and ham. Made wlong with chopped vegetables, the muffuletta is savory and filling and quite exotic!


Health IndexAverageCuisine


 Chopped pimiento stuffed olives1⁄2 Cup (8 tbs)
 Chopped ripe olives1⁄2 Cup (8 tbs)
 Chopped celery1⁄2 Cup (8 tbs)
 Chopped mixed pickled vegetables1⁄2 Cup (8 tbs)
 Olive oil/Salad oil1⁄3 Cup (5.33 tbs)
 Snipped parsley1⁄4 Cup (4 tbs)
 Lemon juice3 Tablespoon
 Garlic1 Clove (5 gm), minced
 Dried oregano1 Teaspoon, crushed
 Freshly ground pepper4 Dash (Several Dashes)
 Muffuletta loaf/One 1 1/2 pound loaf purchased italian bread1
 Thinly sliced genoa salami4 Ounce
 Sliced provolone cheese/Sliced mozzarella cheese4 Ounce
 Capicola slices/Fully cooked ham4 Ounce
 Lettuce leaves4

Nutrition Facts

Serving size: Complete recipe

Calories 1840 Calories from Fat 1442

% Daily Value*

Total Fat 165 g253.6%

Saturated Fat 41.4 g207%

Trans Fat 0 g

Cholesterol 275 mg91.7%

Sodium 7060.8 mg294.2%

Total Carbohydrates 34 g11.4%

Dietary Fiber 11.4 g45.5%

Sugars 4.9 g

Protein 65 g130.5%

Vitamin A 131.7% Vitamin C 74.8%

Calcium 105.5% Iron 50.5%

*Based on a 2000 Calorie diet


In a medium mixing bowl combine the pimiento stuffed olives, ripe olives, cel ery, pickled vegetables, olive or salad oil, parsley, lemon juice, garlic, orega no, and pepper.
Cover and chill in the refrigerator for 8 hours or overnight, tossing once or twice.
To assemble the sandwich, cut the loaf of bread in half horizontally.
Cut a 1/2 inch thick slice from the cut side of the bottom half of the bread.
(Wrap slice and use another time.) Drain the olive mixture, reserving the liquid.
Brush the cut sides of bread with some of the reserved liquid.
Layer bottom of bread loaf with the sliced salami, provolone or mozzarella cheese, cappicola or ham, and the olive mixture.
Top with lettuce leaves, if desired.
Cover with the top half of the bread.
Cut the sandwich into six wedges to serve.