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Italian Muffuletta

 Italian Muffuletta
“I first made this hearty sandwich for my husband, friends and family who were helping to build our deck. It was a big hit, and I’ve made it several times since then,” recalls Dana Schmitt ofAmes, Iowa. It also makes a quick and impressive summer party entree! &mdashDana Schmitt, Ames, Iowa
6 ServingsPrep/Total Time: 25 min.


  • 2/3 cup pimiento-stuffed olives, chopped
  • 1 can (4-1/4 ounces) chopped ripe olives
  • 6 tablespoons shredded Parmesan cheese
  • 1/4 cup Italian salad dressing
  • 2 teaspoons minced garlic
  • 1 loaf (1 pound) Italian bread
  • 1/2 pound sliced deli turkey
  • 1/4 pound sliced Swiss cheese
  • 1/4 pound thinly sliced hard salami
  • 1/4 pound sliced provolone cheese
  • 1/4 pound thinly sliced bologna


  • In a small bowl, combine the first five ingredients; set aside.
  • Cut bread in half horizontally; carefully hollow out top and bottom,
  • leaving a 1-in. shell (discard removed bread or save for another
  • use).
  • Spoon half of olive mixture over bottom half of bread. Layer with
  • turkey, Swiss cheese, salami, provolone cheese, bologna and
  • remaining olive mixture. Replace bread top. Cut into six wedges.
  • Yield: 6 servings.
Nutritional Facts: 1 wedge equals 559 calories, 34 g fat (14 g saturated fat), 84 mg cholesterol, 2,241 mg sodium,

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Italian Muffuletta (continued)

Nutritional Facts: 33 g carbohydrate, 2 g fiber, 31 g protein.