Classic New Orleans Muffuletta Sandwich

Popular
Health score
47%
Classic New Orleans Muffuletta Sandwich
20 min.
2
1419kcal

Suggestions


Welcome to the vibrant world of New Orleans cuisine, where flavors dance and traditions come alive! The Classic New Orleans Muffuletta Sandwich is a true culinary gem that embodies the spirit of this lively city. With its origins rooted in the Italian immigrant community, this sandwich has become a beloved staple, celebrated for its bold flavors and hearty ingredients.

Imagine sinking your teeth into a freshly baked muffuletta roll, generously layered with a medley of savory meats like capicola, mortadella, and sweet soppressata, all harmoniously complemented by the creamy richness of provolone cheese. But the real star of the show is the zesty olive salad, a vibrant concoction of pitted olives, capers, roasted red peppers, and fresh parsley, which adds a delightful tang and depth to each bite.

Perfect for lunch, dinner, or any gathering, this sandwich is not just a meal; it's an experience. Whether you're hosting a picnic, enjoying a casual lunch with friends, or simply craving a taste of New Orleans, the Muffuletta is sure to impress. With just 20 minutes of prep time, you can create a dish that’s bursting with flavor and history. So, roll up your sleeves and get ready to indulge in a sandwich that captures the essence of New Orleans in every delicious bite!

Ingredients

  • tablespoon capers 
  • 0.3 pound capicola thinly sliced
  • teaspoon garlic clove minced
  • 0.3 pound mortadella thinly sliced
  • 0.8 cup tuna in olive oil mixed pitted
  • tablespoons olive oil extra virgin extra-virgin
  • tablespoons parsley 
  • 0.3 pound provolone cheese thinly sliced
  • tablespoon red wine vinegar 
  • 0.3 cup roasted peppers red chopped
  • 0.3 pound soppressata sweet thinly sliced
  • large portugese rolls muffuletta-style (see note above)

Equipment

  • food processor
  • bowl

Directions

  1. Combine olives, capers, peppers, parsley, giardiniera, and garlic in the bowl of a food processor. Pulse to chop until no pieces larger than 1/2-inch remain.
  2. Transfer to a bowl.
  3. Add vineger and olive oil and stir to combine. For best results, let olive salad rest overnight before continuing to step
  4. Split muffuletta roll in half and spread each cut surface generously with olive salad, making sure to include the juices when spreading.
  5. Layer half of soppressata on bottom half of bun, followed by half of mortadella, half of capicola, and half of provolone. Repeat layers with remaining meat and cheese. Close sandwiches and press down gently to compress. For best flavor, wrap tightly in paper or plastic and let rest for 1 hour before serving.
  6. Cut into triangular wedges to serve.

Nutrition Facts

Calories1419kcal
Protein24.37%
Fat69.22%
Carbs6.41%

Properties

Glycemic Index
109
Glycemic Load
13.08
Inflammation Score
-7
Nutrition Score
40.477826139201%

Flavonoids

Apigenin
8.64mg
Luteolin
0.07mg
Kaempferol
5.32mg
Myricetin
0.62mg
Quercetin
6.94mg

Nutrients percent of daily need

Calories:1419.38kcal
70.97%
Fat:110.67g
170.26%
Saturated Fat:39.64g
247.74%
Carbohydrates:23.04g
7.68%
Net Carbohydrates:22.01g
8%
Sugar:2.65g
2.95%
Cholesterol:231.9mg
77.3%
Sodium:5536.33mg
240.71%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:87.68g
175.35%
Selenium:91.46µg
130.65%
Vitamin K:107.53µg
102.41%
Vitamin B12:5.61µg
93.5%
Phosphorus:810.14mg
81.01%
Vitamin B3:13.72mg
68.58%
Calcium:623.33mg
62.33%
Iron:10.1mg
56.12%
Vitamin B1:0.84mg
56.06%
Zinc:7.83mg
52.21%
Vitamin B2:0.69mg
40.79%
Vitamin B6:0.69mg
34.35%
Vitamin D:5µg
33.35%
Vitamin E:3.93mg
26.22%
Vitamin A:1143.35IU
22.87%
Potassium:691.32mg
19.75%
Magnesium:69.94mg
17.48%
Vitamin B5:1.74mg
17.4%
Vitamin C:14.14mg
17.13%
Copper:0.28mg
13.79%
Manganese:0.16mg
7.89%
Folate:24.07µg
6.02%
Fiber:1.03g
4.14%