This Focaccia Muffuletta recipe takes inspiration from the classic New Orleans Muffuletta sandwich, which features cured meats, tangy olive spread, and mild cheese, all piled high on a sesame-crusted loaf. Though it’s a twist on the traditional, this version swaps in my Herbed Focaccia recipe for the bread. While the classic Muffuletta uses a round sesame seed loaf, this adaptation delivers all the same bold flavors and makes for a perfect appetizer or main dish!
INGREDIENTS
Bread
- 1 Batch of Herbed Focaccia (recipe linked above, sliced in half lengthwise)
Three Olive Tapenade
- 1 Cup Green Olives (Castelvetrano, minced)
- ¼ Cup Black Olives (minced)
- ¼ Cup Kalamata Olives (minced)
- 1 teaspoon Capers (minced)
- 1 Clove Garlic (grated)
- ¼ Cup Olive Oil
- 1 Tablespoon Lemon Juice
- ¼ Cup Parsley (minced)
- Salt & Pepper to taste
Muffuletta Filling
- 4 oz Sweet Soppressata
- 4 oz Sweet Capicola
- 4 oz Genoa Salami
- 8 oz Smoked Deli Ham
- 14 oz Provolone Cheese (sliced, 2 – 7 oz packages)
- 1 Batch Three Olive Tapenade (see above)
- Salt & Pepper to taste
INSTRUCTIONS
Three Olive Tapenade:
- Add all ingredients to the bowl of a food processor. Pulse several times until you achieve your desired consistency. Transfer to a serving bowl.
- If you don’t have a food processor, finely mince all ingredients and place them in a mixing or serving bowl. Stir in olive oil and lemon juice until well combined.
Muffuletta Assembly:
- Slice the Herbed Focaccia loaf in half lengthwise.
- Layer the cured meats evenly on the bottom half of the focaccia. Add a layer of provolone cheese on top.
- Spread a generous layer of Three Olive Tapenade over the cheese.
- Place the top half of the focaccia on top, pressing gently to secure.
- Cut into sandwich sizes of your choice. This recipe will yield approximately 12 handheld sandwiches.
Enjoy!
