Baton Rouge Muffuletta Sandwich with Olive Salad

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

A hearty muffuletta sandwich loaded with Italian cold cuts, provolone cheese, and a tangy homemade olive salad on a crusty round loaf. This Louisiana-inspired sandwich and wrap recipe, ready in about 20 minutes, pairs round Italian bread loaf, genoa salami, mortadella for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 (10-inch diameter) round Italian bread loaf
• 4 oz, sliced thin genoa salami
• 4 oz, sliced thin mortadella
• 4 oz, sliced thin ham
• 6 oz, sliced provolone cheese
• 1/2 cup, pitted and chopped green olives
• 1/2 cup, pitted and chopped black olives
• 1/4 cup, chopped pepperoncini peppers
• 1/4 cup, chopped mild giardiniera (pickled vegetables)
• 2 tbsp mayonnaise
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 minced garlic clove
• 1/2 tsp dried oregano
• 1/4 tsp black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a medium bowl, combine 1/2 cup chopped green olives, 1/2 cup chopped black olives, 1/4 cup chopped pepperoncini peppers, 1/4 cup chopped mild giardiniera, 2 tbsp mayonnaise, 2 tbsp olive oil, 1 tbsp red wine vinegar, 1 minced garlic clove, 1/2 tsp dried oregano, and 1/4 tsp black pepper. Mix thoroughly to create the olive salad.
2. Step 2: Slice 1 round Italian bread loaf (10-inch diameter) horizontally in half. Hollow out the soft interior slightly to create space for fillings.
3. Step 3: Spread half of the olive salad mixture evenly on the bottom half of the bread.
4. Step 4: Layer 4 oz sliced genoa salami, 4 oz sliced mortadella, 4 oz sliced ham, and 6 oz sliced provolone cheese over the olive salad.
5. Step 5: Spread the remaining olive salad on the top half of the bread and place it over the cheese layer.
6. Step 6: Wrap the entire sandwich tightly in plastic wrap and place a heavy object on top. Refrigerate for at least 2 hours or overnight to allow flavors to meld.
7. Step 7: Slice into wedges and serve chilled or at room temperature.