Muffuletta Sandwich
by
ALASTAIR MCLEOD
Click play to watch Alastair make the recipe
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Yield 8-10
Prep time
25 MinCook time
20 MinInactive time
4 HourTotal time
4 H & 45 MMuffuletta Sandwich
Big flavour. Bold layers. This show-stopping muffuletta is the ultimate crowd-pleaser, combining Italian deli classics with a New Orleans twist. Stuffed with premium D’Orsogna small goods, creamy burrata, and punchy olivada, all tucked inside a sourdough loaf and pressed to perfection—it’s made to impress and built to share.
Ingredients
- 1 vienna Sourdough loaf
- 200g D’Orsogna dry Italian salami
- 200g Premium leg ham
- 200g coppa
- 200g Stracciatella or burrata
- 200g provolone cheese
- 1 large packet rocket
- 1 recipe olivada
Artichoke olivada
- 20g currants
- 1 tbs verjus
- 170g pitted olives
- 20g anchovies
- 1 small clove garlic
- 15g baby capers
- 1 tbs extra virgin olive oil
- 1 tbs lemon juice
- 1 jar artichoke wedges, chopped
Instructions
Prepare the Loaf
- Slice the loaf horizontally in half.
- Carefully hollow out both halves by removing the soft bread inside, leaving a sturdy 2 cm-thick crust intact.
Prepare the Artichoke Olivada
- Combine currants and verjus in a small bowl. Let stand for 30 minutes to plump the currants.
- Using a Braun chopper (or mortar and pestle), combine the olives, anchovies, garlic, and capers. Blitz or pound to a coarse paste.
- Add the currant and verjus mixture, olive oil, lemon juice, and chopped artichoke wedges to the paste. Blitz or mix until combined, maintaining a slightly chunky texture.
Layer the Fillings
- Spread burrata evenly on the inside of both halves of the loaf.
- On the base half, spread half of the artichoke olivada evenly.
- Layer the ham, D’orsogna salami, coppa, sliced cheese, and fresh rocket on top.
- Spread the remaining olivada on the top half of the loaf and place it over the fillings to assemble the sandwich.
Press the Muffaletta:
- Wrap the sandwich tightly in Glad Wrap and place it on a large baking tray.
- Top with another tray and add weights on top to press it down.
- Refrigerate for at least 4 hours, preferably overnight.
Crisp the Crust:
- Preheat the oven to 200°C.
- Remove the weights and Glad Wrap from the sandwich.
- Lightly mist the loaf with water using a spray bottle to enhance the texture.
Bake and Serve:
- Place the muffaletta directly on the oven rack and bake for 20 minutes, or until the crust is crisp and golden.
- Allow the sandwich to cool completely before slicing.
- Use a large serrated knife to cut into thick slices.