If you’re a sandwich fan, this Ciabatta Muffuletta is a must-try. Although not a classic New Orleans muffuletta recipe, this variation combines deli meat, cheese, and tapenade for a sandwich that is reminiscent of a muffuletta flavor profile.
SUPER easy to make and packed with flavor, this is one unforgettable meal idea. Only 10 minutes of preparation is needed, but for a taste that is even closer to the original, be sure to wrap it up and refrigerate it for about half an hour to allow the flavors to meld together.
Try this Caprese garlic bean salad on the side – or toss it right onto the sandwich!
Prep: 10 Minutes
1 large Ciabatta bun
1/4 cup olive tapenade
4 slices ham
4 slices mortadella
2 slices provolone cheese
2 slices mozzarella cheese
Slice ciabatta bread in half. Layer on the ham and mortadella on one side. Add on provolone and mozzarella cheese.
On the other side of the bread spread the olive tapenade on top. Place on top of the first side.
Cut and serve right away OR wrap up and place in the fridge for about half an hour to truly allow the flavors to meld. YUM!
Add thinly sliced onions.
Vary the meat and cheese combination.
Add baby spinach or lettuce. I really like butter lettuce on these sandwiches.
After making the sandwich, wrap it up and place it on a plate with another plate on top. Weigh down that plate with some canned food or a heavy pot or something like that. Leave for about half an hour and let the flavors really meld together.
Add pickled vegetables.
Make an oil and vinegar (I like to use balsamic for this) vinaigrette to use as a sandwich topping.
Throw some capers on there. (Personally, I think almost anything calls for capers!)
Try a different type of bread – sourdough, focaccia, baguette, Italian loaf, pumpernickel.
- 1 large Ciabatta bun
- 0.25 cup olive tapenade
- 4 slices ham
- 4 slices mortadella
- 2 slices provolone cheese
- 2 slices mozzarella cheese
- Slice ciabatta bread in half. Layer on the ham and mortadella on one side. Add on provolone and mozzarella cheese.
- On the other inside of the bread spread the olive tapenade on top. Place on top of the other side.
- Cut and serve.