Italian stuffed muffuletta
- Good Food
Published: June 26, 2025 at 9:49 AM
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Serves 4 - 6
Easy
Prep: 15 mins
No cook; plus at least 1 hr chilling
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Try our take on the classic Italian-American sandwich from New Orleans. Pack it up for a picnic – the flavour and texture improves when left to chill overnight
Low sugar
Nut-free
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Ingredients
Nutrition
Units:
MetricUS
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400g round bread loaf
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3 tbsp olive oil
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300g mixed vegetable pickles
roughly chopped
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60g pitted chilli garlic olives
roughly chopped
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2 anchovy fillets
finely chopped
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10g basil
roughly chopped
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2 tbsp red wine vinegar
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9 emmental slices
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85g salami slices
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150g mortadella
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Nutrition: per serving
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kcal492
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fat28g
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saturates11g
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carbs34g
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sugars5g
low
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fibre3g
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protein24g
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salt3.66g
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Method
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step 1
Carefully slice a 15cm circle off the top of the bread loaf, reserving it. Remove most of the bread inside the loaf until it is nearly hollow, leaving a roughly 1-2cm thick shell (you can freeze the removed bread to make breadcrumbs or croutons for another recipe).
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step 2
Drizzle the inside of the loaf with 1 tbsp of the olive oil. Combine the pickles, olives, anchovies, basil, vinegar and remaining oil in a medium bowl. Season with salt and pepper, then spoon a few tablespoons of the mixture over the base of the hollowed-out loaf.
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step 3
Cover the base with 3 emmental slices, 4-5 salami slices and 3 mortadella slices before topping with more of the veg mixture. Repeat, layering the ingredients until all the veg, meat and cheese has been used. Return the sliced-off 'lid' to the top of the loaf, then wrap well.
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step 4
Put the loaf on a plate, then weigh it down by stacking another plate with a couple of cans on top. Chill for 1-2 hrs (or overnight, if you have time) before slicing and serving.
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