Marry This Pioneer Woman Muffaletta Recipe is a zesty and hearty recipe, which is made with a classic olive salad and layers of Italian meats. It’s the perfect make-ahead sandwich, ready in about 20 minutes plus resting time.
Jump to RecipePioneer Woman Muffaletta Recipe Ingredients
For the Olive Salad:
- 3/4 cup mixed oil-packed olives
- 1/2 cup giardiniera
- 1/4 cup roasted red peppers
- 2 tbsp parsley
- 1 tbsp capers
- 1 garlic clove, minced
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
For the Sandwich:
- 1 large muffuletta roll or other round, crusty Italian loaf
- 1/3 lb soppressata, thinly sliced
- 1/3 lb mortadella, thinly sliced
- 1/3 lb capicola, thinly sliced
- 1/3 lb provolone cheese, thinly sliced
How To Make Pioneer Woman Muffaletta Recipe
- Make the Olive Salad: In a food processor, combine the olives, giardiniera, roasted red peppers, parsley, capers, and minced garlic. Pulse a few times until the ingredients are coarsely chopped. Transfer the mixture to a bowl and stir in the olive oil and red wine vinegar.
- Prepare the Bread: Slice the muffuletta roll horizontally. If you like, you can scoop out some of the soft interior bread to make more room for the fillings.
- Assemble the Sandwich: Spread the olive salad generously on the inside of both bread halves, letting the oil soak into the bread.
- Layer the Fillings: Layer the soppressata, mortadella, capicola, and provolone cheese evenly on the bottom half of the bread.
- Press and Rest: Place the top half of the bread on, press down firmly, and wrap the entire sandwich tightly in plastic wrap. Let it rest for at least 1 hour at room temperature, or preferably overnight in the refrigerator, to allow the flavors to meld.
- Slice and Serve: Unwrap the sandwich and slice it into wedges to serve.
Recipe Tips
- Why is resting the muffaletta so important? This is the most crucial step! Resting allows the juices from the olive salad to soak into the bread and all the flavors of the meats and cheese to meld together, creating the signature taste of a true muffaletta.
- Can I use different meats or cheeses? Absolutely. Feel free to swap in other Italian deli meats like Genoa salami or prosciutto. Swiss cheese is also a common substitute for provolone.
- How do I keep the bread from getting soggy? The olive oil in the salad actually creates a barrier that prevents the bread from getting truly soggy. Using a sturdy, crusty bread is also key.
- Should I toast the bread? While not traditional, you can lightly toast the bread before assembling for a crispier bite if you plan to eat the sandwich immediately.
What To Serve With a Muffaletta
A muffaletta is a meal in itself. It’s traditionally paired with simple sides:
- Zapp’s Voodoo Potato Chips (a New Orleans classic)
- A simple green salad
- A cold beer or iced tea
How To Store a Muffaletta
Refrigerate: A well-wrapped muffaletta is one of the few sandwiches that gets better with time. It can be stored in the refrigerator for up to 2-3 days. The flavors will continue to develop. Serve cold or let it come to room temperature before eating.
Muffaletta Recipe Nutrition Facts
- Calories: 910 kcal
- Protein: 35g
- Fat: 65g
- Carbohydrates: 45g
- Sodium: 2500mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is a muffuletta roll?
It’s a large, round, dense Italian bread, typically covered in sesame seeds. If you can’t find one, a large, round loaf of ciabatta or other crusty Italian bread is a good substitute.
What is giardiniera?
Giardiniera is an Italian relish of pickled vegetables, typically including carrots, celery, cauliflower, and peppers, packed in vinegar or oil. It adds a tangy crunch to the olive salad.
Do I have to use a food processor for the olive salad?
No. If you don’t have a food processor, you can finely chop all the olive salad ingredients by hand. The goal is a coarse, relish-like texture.
Pioneer Woman Muffaletta Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings20
minutes910
kcalA flavor-packed sandwich featuring layers of Italian meats, provolone cheese, and a zesty olive salad on a crusty round loaf.
Ingredients
Olive Salad: 3/4 cup mixed olives, 1/2 cup giardiniera, 1/4 cup roasted red peppers, 2 tbsp parsley, 1 tbsp capers, 1 minced garlic clove, 3 tbsp olive oil, 1 tbsp red wine vinegar.
Sandwich: 1 large muffuletta roll, 1/3 lb each of soppressata, mortadella, capicola, and provolone cheese.
Directions
- Pulse olives, giardiniera, peppers, parsley, capers, and garlic in a food processor until coarsely chopped. Stir in olive oil and vinegar.
- Slice the bread roll horizontally and spread the olive salad on both cut sides.
- Layer the soppressata, mortadella, capicola, and provolone cheese on the bottom half.
- Place the top half of the bread on, press down firmly, and wrap the entire sandwich tightly in plastic wrap.
- Let the sandwich rest for at least 1 hour (or overnight in the fridge) to allow flavors to meld.
- Unwrap, slice into wedges, and serve.
Notes
- Resting is Essential: Don’t skip the resting time. An overnight rest in the fridge creates the best flavor.
- Customize It: Swap the meats and cheeses based on your preference or what’s available.
- Great for Leftovers: This sandwich is an excellent make-ahead meal and the leftovers are fantastic.
- Press it Down: Pressing the sandwich helps compact the layers and ensures the flavors meld together perfectly.
