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Delicious Easy Muffuletta Sandwich with homemade New Orleans olive salad and Italian meats.

Easy Muffuletta Sandwich — New Orleans Olive Salad

A quick and flavorful sandwich featuring a marinated olive salad with tangy and briny notes, perfect for a filling lunch.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 sandwiches
Course: Lunch, Snack
Cuisine: American, Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Olive Salad
  • 1 cup Green olives, chopped Castelvetrano are buttery, but any green olives work.
  • 1 cup Kalamata olives, chopped Adds deeper flavor.
  • 1/2 cup Giardiniera or pickled vegetables (like cauliflower, carrots, peppers) Adds crunch and tang.
  • 1/2 cup Roasted red peppers, chopped For sweetness and flavor.
  • 2 tablespoons Capers Optional.
  • 2 cloves Garlic, minced For aromatic flavor.
  • 1/4 cup Parsley, chopped Freshness.
  • 1/4 cup Olive oil Brings healthy fats.
  • 2 tablespoons Red wine vinegar Or a splash of giardiniera liquid.
  • to taste Black pepper
  • a pinch Oregano
Wrap Components
  • 4 large Tortillas or flatbreads For wraps.
  • 8 slices Deli meats (salami, ham, mortadella) Use any combination of your choice.
  • 4 slices Cheese (provolone recommended) Melts well and adds flavor.
  • Something crunchy (like lettuce or pickles) Optional for added texture.

Method
 

Prepare the Olive Salad
  1. In a bowl, combine the chopped green olives, Kalamata olives, giardiniera (or pickled vegetables), roasted red peppers, capers, minced garlic, and chopped parsley.
  2. Drizzle with olive oil and red wine vinegar, then season with black pepper and oregano.
  3. Mix well and let it sit to meld the flavors, preferably for at least 30 minutes.
Assemble the Sandwich
  1. If making a wrap, layer cheese first on the tortilla or flatbread.
  2. Add an even layer of olive salad and then top with the sliced deli meats.
  3. If desired, add crunchy elements.
  4. Wrap tightly and slice in half.
  5. For a warm wrap, toast it in a skillet for 1 minute on each side until the cheese melts.

Notes

Chop all ingredients to a similar size for better texture. The olive salad can be made ahead of time and is best used within 5-7 days. Adjust the seasonings based on personal taste and dietary needs.