That’s it, my friends. I hope you enjoy your muffaletta sandwich. Let me know if you make it. I’d love to hear how it turned out for you. I love this recipe. I encountered my very first muffaletta on a foodie tour of New Orleans, where we were served a thick slice of the traditional version. Talk about delicious…and filling. New Orleans muffalettas have no equal. It is the ultimate classic New Orleans sandwich. The muffaletta is layered with Italian cold cuts, including capicola, mortadalla and salami, lots of provolone cheese and a flavor powerhouse olive salad or spread that stands up to all that meat. It’s all spread over round Italian bread, and meant to serve a small group. I like to make this advance for parties or for us for long hike days. Great lunch! I think you’re going to love this one, my friends. Let’s talk about how to make a muffaletta sandwich, shall we? Boom! Done! Time to enjoy your awesome muffaletta sandwich! How are you slicing yours? Are you serving it to a small group? Appetizer platter? Maybe just for yourself! Prep the Bread. Slice the loaf of bread in half lengthwise and scoop out part of the interior to make room for the olive salad. Save the scooped out bread for another use if you’d like. Lay the bread slices down with the insides facing up. Layer it Up. Layer the bottom half of the bread with layers of meat - capicola, mortadella, salami and provolone cheese. Top with the other half of bread. This will let the tapenade juices soak into both sides of the bread and build a lot of flavor. Unwrap and Serve. Unwrap the sandwich, slice it into 8 triangular pieces and serve it at room temperature, or into 4 large slices for very hungry people. I do not recommend freezing the leftovers. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
