Baton Rouge Muffuletta Sandwich with Olive Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 20 min Serves 6 Louisiana cuisine 480 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Baton Rouge Muffuletta Sandwich with Olive Salad take to make?

Total time is about 20 minutes (20 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baton Rouge Muffuletta Sandwich with Olive Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep round italian bread loaf from drying out.

Can I substitute ingredients in Baton Rouge Muffuletta Sandwich with Olive Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baton Rouge Muffuletta Sandwich with Olive Salad for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baton Rouge Muffuletta Sandwich with Olive Salad?

Louisiana sandwiches & wraps like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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