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Muffuletta Sandwich

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  • 1 medium sized loaf of bread
  • 30 ml (2 tbsp.) olive oil
  • 1 clove of garlic, finely chopped
  • 375 g of meat of your choice (Salami Calabrese, Mild Capicollo, Genoa Salami)
  • 175g sliced ​​provolone cheese
  • 1 large tomato, sliced
  • 20 basil leaves

Grilled vegetables

  • 1 green zucchini, sliced
  • 1 red bell pepper, quartered
  • ½ small onion, quartered
  • 15 ml (2 tbsp) olive oil
  • ½ tsp. rosemary
  • Salt and pepper from the mill


Cooked vegetables

  1. Preheat the oven to 400°F (200°C). On a plate, combine the vegetables with the olive oil and rosemary, season with salt and pepper. Coat well.
  2. Cook in the oven, stirring occasionally, until the vegetables are colored. Cut into strips after cooking.


  1. Combine oil and garlic. Cut the loaf in half and brush the inside of the loaf with the oil mixture.
  2. Start by spreading the grilled vegetables, then add the rest of the ingredients in even layers and make sure to press well between each layer.
  3. Close the sandwich and wrap it in aluminum foil. Refrigerate overnight.
  4. When ready to serve, remove the loaf from the refrigerator and let stand at room temperature for about 20 minutes. Cut into 8 equal wedges.

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