Creole-Spiced Muffuletta Sandwich with Olive Relish

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A layered muffuletta sandwich bursting with Italian cold cuts, provolone, and a zesty homemade olive relish inspired by New Orleans’ Creole flavors. This Creole-inspired sandwich and wrap recipe, ready in about 20 minutes, pairs round muffuletta bread, sliced Genoa salami, sliced 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) round muffuletta bread
• 4 oz sliced Genoa salami
• 4 oz sliced mortadella
• 4 oz sliced ham
• 6 oz provolone cheese slices
• 1/4 cup pimentos, chopped
• 1/2 cup green olives, chopped
• 1/2 cup black olives, chopped
• 2 tbsp capers, drained
• 3 tbsp red wine vinegar
• 3 tbsp olive oil
• 1 clove minced garlic
• 1/2 tsp dried oregano
• 1/4 tsp crushed red pepper flakes
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: In a medium bowl, combine 1/4 cup chopped pimentos, 1/2 cup chopped green olives, 1/2 cup chopped black olives, 2 tbsp drained capers, 3 tbsp red wine vinegar, 3 tbsp olive oil, 1 clove minced garlic, 1/2 tsp dried oregano, 1/4 tsp crushed red pepper flakes, salt, and black pepper to taste. Stir well and let sit for 15 minutes to marry flavors.
2. Step 2: Slice 1 round muffuletta bread (10-inch) horizontally into two halves. Hollow out some of the soft bread from each half to create space for fillings.
3. Step 3: Spread half of the olive relish evenly over the bottom bread half.
4. Step 4: Layer 4 oz sliced Genoa salami, 4 oz sliced mortadella, 4 oz sliced ham, and 6 oz provolone cheese slices on top of the olive relish.
5. Step 5: Spread the remaining half of the olive relish over the top bread half and place it on the sandwich.
6. Step 6: Press sandwich gently, wrap tightly in plastic wrap, and refrigerate for at least 1 hour before slicing into wedges and serving.