Muffaletta for “Fat Sunday” and #SundaySupper

Muffaletta for “Fat Sunday” and #SundaySupper

Next month, a few of our friends are going to New Orleans, and while I was hoping that The Crews’ would be going as well, it will be too hectic with Jason’s school schedule for us to go. I swear I’ll make it there one day {and hopefully for Mardi Gras}…

Even though we can’t go next month, as soon as I saw that today’s Sunday Supper event  was to celebrate Fat Tuesday and Mardi Gras, I  just had to participate, and I also knew just the dish I would prepare for today!

Muffaletta for “Fat Sunday” and #SundaySupper


Muffaletta for “Fat Sunday” and #SundaySupper

I love a good sandwich you guys. A sammich is God’s perfect meal in my opinion, and I could eat them all day, everyday {if I wasn’t normally eating Paleo, these days. I digress}, and one of my all time favorites is a muffaletta sandwich. A muffaletta is actually an Italian sammie loaded with a mouth watering olive salad, fresh Italian meats and cheeses, with a round loaf of fresh, and delicious bread how I love thee, that Italian farmers ate in New Orleans.

Muffaletta for “Fat Sunday” and #SundaySupper


Muffaletta for “Fat Sunday” and #SundaySupper

Funny enough, the first time I made a muffaletta was with my sister and friends a few years back while we watched The Oscars, which are on tonight, as well. It was a hit then, and it’s a hit now at Casa de Crews. I have made this sandwich several times, and while it was definitely inspired by Giada De Laurentiis, I have added and/or taken away ingredients each time.

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Muffaletta for "Fat Sunday" and #SundaySupper
Serves: 6-8
  • ¼ cup red wine vinegar
  • 2 garlic cloves, peeled and minced
  • 1 teaspoon dried oregano
  • ⅓ cup olive oil
  • 10 large pitted green olives, chopped
  • ¼ cup pitted, chopped kalamata olives
  • ¼ cup chopped roasted red bell peppers
  • Salt and freshly ground black pepper
  • 1 round bread loaf (about 7 inches in diameter and 3 inches high)
  • 4 ounces thinly sliced ham
  • 4 ounces thinly sliced mortadella (or bologna if you can't find mortadella)
  • 4 ounces thinly sliced salami
  • 4 ounces sliced provolone
  • 4 ounces sliced mozzarella
  • ½ red onion, thinly sliced
  • 1½ ounces arugula, or spinach leaves
  1. Whisk the first 3 ingredients in a large bowl to blend. Gradually blend in the oil. Stir in the olives and roasted peppers. Season the vinaigrette, to taste, with salt and pepper.
  2. Cut the top 1-inch of the bread loaf. Set the top aside. Hollow out the bottom and top halves of the bread. Spread some of the olive and roasted pepper mix over the bread bottom and cut side of the bread top. Layer the meats and cheeses in the bread bottom. Top with the onions, then the lettuce. Spread the remaining olive and roasted pepper mix on top of the sandwich and carefully cover with the bread top. You can serve the sandwich immediately or you can wrap the entire sandwich tightly in plastic wrap and place in the refrigerator a day before serving.
  3. Cut the sandwich into wedges and serve.
I suggest wrapping this sammie for several hours to allow all the flavors to merge together!

Check out what others are making for Fat Sunday!

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Side Dishes:


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  1. says

    Ok, this is one of those things I’ve been dyign to try but haven’t gotten around to it. Yours look soo darn good I need to try it! Pinning!

    • says

      You know normally I love deli turkey only, and occasionally roast beef…but this sandwich is sooo good! I think it’s the olive salad, for me.

  2. says

    Oh wow I love Muffalettas. I use to get one every week at the sandwich shop near where I worked while I was in college. I think it might have been 10 years since I had one. My olive obsessed husband would approve on me trying this one.

  3. says

    How can all these wonderful layers of flavorful ingredients make anything less than an amazing sandwich! You rocked this one!!!


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