Spicy Muffuletta Sandwich with Olive Salad and Genoa Salami

By AislePrompt Editorial · Published 2026-07-25 · Updated 2026-07-25

A classic New Orleans muffuletta sandwich layered with Genoa salami, provolone, and a zesty house-made olive salad on crusty bread. This Southern-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, about 10 inches in diameter round Italian bread loaf
• 6 oz, thinly sliced Genoa salami
• 4 oz, thinly sliced mortadella
• 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
• 1 tbsp, drained capers
• 1, minced garlic clove
• 2 tbsp red wine vinegar
• 1/4 cup olive oil
• 1/2 tsp dried oregano
• 1/4 tsp black pepper
• 4 large lettuce leaves
• 1 medium, sliced tomato

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

Instructions

1. Step 1: To make the olive salad, 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, 1 tbsp capers, and 1 minced garlic clove in a bowl.
2. Step 2: Whisk together 2 tbsp red wine vinegar, 1/4 cup olive oil, 1/2 tsp dried oregano, and 1/4 tsp black pepper. Pour over the olive mixture and stir well. Refrigerate for at least 1 hour to meld flavors.
3. Step 3: Slice 1 round Italian bread loaf horizontally in half. Hollow out some of the soft interior crumb to make room for fillings.
4. Step 4: Spread half of the olive salad evenly on the bottom half of the bread.
5. Step 5: Layer 6 oz thinly sliced Genoa salami, 4 oz mortadella, and 6 oz sliced provolone cheese over the olive salad.
6. Step 6: Spread the remaining olive salad over the cheese layer, then top with 4 large lettuce leaves and 1 sliced medium tomato.
7. Step 7: Place the top half of the bread on the sandwich, press down gently, wrap in plastic wrap, and let sit at room temperature for 30 minutes before slicing into wedges and serving.