Muffaletta Sandwich

Another great sandwich recipe cooked by the wife while the hubby fixed the dishwasher! In fact, I’ll always remember this sandwich as the Dave Ramsey turn around. We took some things to Goodwill, and we were so hungry and tired, we were tempted to go out to eat and purchase a new dishwasher (this will be the fourth time we’ve fixed this dishwasher). Literally at the light, we turned around. “I’ll cook the sandwich + You fix the dishwasher.” = approximately 800 dollars in savings.


Grocery shopping adventure prior: After picking up a plumbing part in Richmond city we went to the amazing Kroger on Cary Street (3507 W Cary St, Richmond, VA 23221). I took my recipe list and the folks in the deli department helped me to pronounce the unique ingredients and to offer alternate solutions if they did not have the exact ingredient needed.

Peppadew Peppers
Wonderful and knowledgeable young man in the deli who allowed me to taste a meat sample before the purchase!
Remember asking your mom or dad for a pickle from the pickle barrel?


I highly recommend Boar’s Head Premium Deli Meats and Cheeses for an authentic, quality taste! The color, texture, and flavor were delectable.

Muffaletta Sandwich recipe is from Martha Stewart! (click on link!)

A little creative thought with the extra olives! 🙂



  • 1 large bread boule, halved
  • Olive Salad (recipe after this one)
  • 4 ounces sliced mortadella
  • 2 1/2 ounces sliced hot soppressata
  • 2 ounces sliced finocchiona salami
  • 2 ounces sliced coppa
  • 4 ounces sliced provolone or fontina cheese
  • 1/2 cup halved Peppadew peppers
  • 2 cups arugula


Remove insides of bread boule and reserve for another use. Spread olive salad over cut side of bottom half of bread. (We used the extra to dip in the Olive Salad!)

On the bottom half of the bread, layer mortadella, soppressata, salami, coppa, cheese, Peppadews, and arugula. Sandwich top half of bread over meats and cheese. Wrap the sandwich in plastic wrap and weigh down with a cast-iron skillet or two large cans of tomatoes and place in the refrigerator overnight.


Remove sandwich from refrigerator, cut into wedges, and serve.We could not wait for the “overnight”.  I did put the Olive Salad in the refrigeratorfor a while until needed. We put the cast iron pan on the sandwich for about 15 minutes, and then enjoyed!

Olive Salad


  • 2 ounces oil-cured black olives, pitted and chopped
  • 6 ounces green olives, preferably Lucques, pitted and chopped
  • 1 salt-packed anchovy fillet, rinsed and chopped (optional)
  • Juice of 1/2 lemon
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red-wine vinegar
  • 2 tablespoons fresh oregano leaves, chopped
  • 1 1/2 teaspoons picked fresh thyme leaves
  • 1 1/2 teaspoons chopped fresh flat-leaf parsley leaves
  • Hot sauce, such as Tabasco
  • Coarse salt and freshly ground pepper


  1. In a medium bowl, mix together both olive varieties, anchovy, and lemon juice. In a small bowl, whisk together oil and vinegar. Pour over olive mixture and add oregano, thyme, and parsley; toss to combine. Season with Tabasco, salt, and pepper. Cover and transfer to refrigerator; chill overnight before using.


We put the leftovers in the refrigerator and enjoyed the next morning as a brunch item with homemade hummus on the patio. We found two little chipmunks playing.  One was peeking his head out of a flower-pot.  My husband reminded me that his favorite food is the sandwich.  I was speaking his love language!  There will be more interesting sandwich recipes to come in the future of this blog post!  : )

Little chipmunk!


By the way, the dishwasher is fixed!

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