Name: Muffuletta Sandwich
Prep time: 15 min
Total time: 15 min
Cuisine: Italian
Ingredients: 1 large crusty ciabatta or round Italian loaf; 4 oz prosciutto; 4 oz mortadella; 4 oz Genoa salami; 4 oz burrata cheese (or fresh mozzarella if unavailable); 1/4 cup basil pesto; 1/4 cup sun-dried tomato spread or roasted red pepper spread; 1 tbsp extra virgin olive oil; Salt and black pepper to taste

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The Muffuletta Sandwich is a bold, indulgent Italian-style creation layered with classic deli meats, rich burrata cheese, vibrant pesto, and a tangy tomato spread, all packed between a crusty artisan loaf. Full of intense flavor and satisfying textures, this hearty sandwich is ideal for a picnic, gourmet lunch, or impressive party platter.

Why You’ll Love This Recipe

This sandwich delivers a satisfying combination of savory, creamy, and zesty flavors in every bite. The trio of cured meats—prosciutto, mortadella, and salami—adds depth and richness, while burrata lends a luxurious creaminess. The basil pesto and sun-dried tomato spread provide aromatic and tangy accents that elevate the overall flavor profile. Served on a toasted Italian loaf or ciabatta, the Muffuletta is a no-cook, high-impact dish perfect for entertaining or enjoying as a meal on its own.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 large crusty ciabatta or round Italian loaf
4 oz prosciutto
4 oz mortadella
4 oz Genoa salami
4 oz burrata cheese (or fresh mozzarella if unavailable)
1/4 cup basil pesto
1/4 cup sun-dried tomato spread or roasted red pepper spread
1 tablespoon extra virgin olive oil
Salt and black pepper to taste

directions

Slice the ciabatta or Italian loaf in half horizontally. Drizzle the cut sides of both halves with extra virgin olive oil.
Spread the basil pesto evenly over the bottom half of the bread.
Layer the prosciutto, mortadella, and Genoa salami over the pesto in an even, generous stack.
Gently slice and place the burrata cheese over the meats, taking care to keep the creamy center intact.
Spread the sun-dried tomato or roasted red pepper spread on the top half of the bread.
Lightly season with a pinch of salt and freshly cracked black pepper.
Close the sandwich and press it down gently. For best results, wrap it tightly in parchment or plastic wrap and refrigerate for 30 minutes to allow the flavors to meld.
Slice into halves or quarters and serve chilled or at room temperature.

Servings and timing

Servings: 4 servings
Prep Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 15 minutes
Calories per serving: 620 kcal

Variations

Make it vegetarian: Replace the meats with grilled eggplant, zucchini, and roasted red peppers.
Use a tapenade: Add or substitute olive tapenade for a traditional New Orleans-style twist.
Swap the cheese: Use provolone or fontina if burrata is unavailable.
Pressed version: After assembly, wrap the sandwich and press it under a heavy skillet to compact and intensify the flavors.
Add greens: Include fresh arugula or baby spinach for a peppery bite and added texture.

storage/reheating

The assembled sandwich can be wrapped tightly and stored in the refrigerator for up to 24 hours. It’s best enjoyed cold or at room temperature. For longer storage, store components separately and assemble just before serving. This sandwich does not freeze well due to the texture of burrata and fresh bread.

FAQs

Can I prepare the Muffuletta ahead of time?

Yes, this sandwich benefits from a brief resting time. Preparing it 30 minutes in advance allows the flavors to meld beautifully.

What is the best bread for this sandwich?

A sturdy, crusty bread like ciabatta or a round Italian loaf is ideal to hold the fillings without becoming soggy.

Is burrata necessary?

Burrata adds a creamy richness, but you can substitute it with mozzarella, provolone, or even ricotta salata.

Can I toast the bread?

Yes, toasting the bread slightly before assembly adds extra crunch and flavor.

How do I keep the sandwich from becoming soggy?

Drizzle the olive oil lightly and avoid overly wet spreads. Wrapping and chilling the sandwich also helps it hold together.

What can I serve with this sandwich?

Serve with marinated olives, pickled vegetables, chips, or a light salad for a balanced meal.

Can I make a gluten-free version?

Yes, use a gluten-free artisan roll or loaf to keep the sandwich gluten-free.

How spicy is this sandwich?

It’s not inherently spicy. Add chili flakes, pepperoncini, or a spicy spread if you prefer heat.

Is this sandwich kid-friendly?

Yes, though you may want to reduce or omit some ingredients depending on taste preferences.

Can I pack this for a picnic?

Absolutely. Wrap it tightly and pack it in a cooler—it travels well and is even better after resting.

Conclusion

The Muffuletta Sandwich is a deliciously indulgent, no-cook meal that brings Italian deli flavors to your table in a bold and satisfying way. With layers of savory meats, creamy cheese, and vibrant spreads, it’s a show-stopping sandwich perfect for sharing, entertaining, or enjoying as a hearty lunch. Simple to make yet rich in flavor, this is a sandwich you’ll come back to again and again.

Muffuletta Sandwich

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A bold and indulgent Italian-style sandwich layered with cured meats, creamy burrata, zesty pesto, and tangy tomato spread, all tucked into a crispy artisan roll—perfect for lunch or a picnic feast.

Author: Mari
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 4 servings 1x
Category: Lunch
Method: No-Cook
Cuisine: Italian
Diet: Halal

Instructions

Slice the bread loaf in half horizontally and drizzle the inside of both halves with olive oil.
On the bottom half, spread the basil pesto evenly.
Layer the prosciutto, mortadella, and Genoa salami over the pesto.
Gently place thick slices of burrata over the meats, allowing the creamy center to remain intact.
Spread the sun-dried tomato or roasted red pepper spread on the top half of the bread.
Season with a pinch of salt and cracked black pepper.
Close the sandwich and press down slightly. For best results, wrap it tightly and refrigerate for 30 minutes before slicing, or serve immediately if desired.
Cut in halves or quarters and serve chilled or at room temperature.