Ingredients
Scale
For the Olive Salad:
- 1 cup green olives (pitted)
- 1 cup black olives (pitted)
- ½ cup roasted red peppers (chopped)
- ½ cup giardiniera (pickled vegetables, optional for extra tanginess)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar (substitute with apple cider vinegar for a non-alcoholic option)
- 1 teaspoon dried oregano
- 1 teaspoon minced garlic
- ¼ teaspoon crushed red pepper flakes (optional for heat)
- Salt and pepper to taste
For the Sandwich:
- 1 round loaf of sesame seed bread (about 10–12 inches in diameter)
- ½ pound halal turkey breast slices
- ½ pound halal salami slices
- ½ pound halal roast beef slices
- ½ pound provolone cheese (or mozzarella, if preferred)
- ½ pound Swiss cheese (optional, for extra depth of flavor)
- 1 tablespoon extra virgin olive oil (for drizzling)
- Fresh basil leaves (optional for garnish)
Ingredient Highlights:
- Olive Salad: This tangy, briny mixture is a key element of the Muffuletta, adding flavor and depth to the sandwich.
- Halal Meats: The sandwich uses a combination of halal deli meats to replace traditional pork products, ensuring that the recipe adheres to dietary preferences and requirements.
- Cheese Choices: Provolone and Swiss cheeses are commonly used in the Muffuletta for their meltability and flavor, but feel free to use other varieties like mozzarella for a softer texture.
- Bread: The sandwich is traditionally made with a round sesame seed loaf, which holds the layers of fillings perfectly. It’s hearty enough to keep the sandwich together but soft enough to bite into easily.
Instructions
Prepare the Olive Salad for Italian Muffuletta Sandwich:
- Chop the Olives and Veggies: In a medium-sized bowl, chop the green and black olives, roasted red peppers, and giardiniera (if using). You want the pieces to be small but not too finely chopped, as they should retain some texture in the salad.
- Mix with Olive Oil and Vinegar: Add the chopped olives and vegetables to the bowl. Stir in the extra virgin olive oil, red wine vinegar (or apple cider vinegar), oregano, minced garlic, and red pepper flakes. Season with salt and pepper to taste. Mix everything thoroughly until the ingredients are well-combined.
- Marinate: Cover the bowl and let the olive salad sit in the refrigerator for at least 30 minutes. The longer it marinates, the more flavorful it becomes. This step can also be done ahead of time, as the salad keeps well in the fridge for a couple of days.
Prepare the Sandwich:
- Prepare the Bread: Slice the round loaf of bread in half horizontally. If the loaf has a thick crust, you can scoop out some of the soft inner bread to make more room for the fillings.
- Layer the Meats: On the bottom half of the bread, start layering the halal turkey breast, followed by the halal salami and halal roast beef slices. Be sure to layer them evenly, so each bite has a balanced combination of flavors.
- Add the Cheese: Place slices of provolone cheese and Swiss cheese on top of the meats, ensuring they cover the entire surface.
- Add the Olive Salad: Spoon the marinated olive salad evenly over the cheese, spreading it out so it covers the entire surface of the sandwich.
- Drizzle with Olive Oil: Lightly drizzle extra virgin olive oil over the open face of the sandwich, and optionally top with fresh basil leaves for a burst of color and flavor.
- Close the Sandwich: Place the top half of the bread on top of the layered ingredients, pressing gently to compact the sandwich.
Bake the Muffuletta (Optional Step):
- Wrap the Sandwich: If you want the sandwich to be warm and the cheese slightly melted, wrap the entire sandwich in foil. Place it in a preheated oven at 350°F (175°C) and bake for about 10-15 minutes, or until the sandwich is warmed through and the cheese is slightly melted.
- Serve: If you prefer the sandwich to remain cold, you can skip the baking step. Simply cut the sandwich into wedges, and it’s ready to serve!
- Prep Time: 30minutes
Nutrition
- Serving Size: 8
- Calories: 500
- Fat: 20g
- Carbohydrates: 45g
- Protein: 25g