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Muffuletta Subs

“I love the taste and no-stress preparation of these hearty sandwiches,” writes Joan Hallford of North Richland Hills, Texas. “They're a snap to fix and can be kept warm in an insulated carrier for handy transporting.“
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    12 servings


  • 1 cup pitted ripe olives
  • 1 cup pimiento-stuffed olives
  • 1 jar (7-1/2 ounces) marinated artichoke hearts, drained
  • 1/2 cup mayonnaise
  • 1 tablespoon capers, drained
  • 1/4 teaspoon garlic powder
  • 6 submarine buns (7 inch), split
  • 1 pound sliced deli ham
  • 1/2 pound thinly sliced hard salami
  • 12 slices process American or provolone cheese


  • Preheat oven to 350°. Pulse olives and artichoke hearts in a food processor until finely chopped. Add mayonnaise, capers and garlic powder; process until blended. Spread onto buns. Layer bottom halves with ham, salami and cheese; close sandwiches.
  • Cut sandwiches in half; place on an ungreased baking sheet. Cover tightly with foil. Bake until heated through, 10-15 minutes.
Nutrition Facts
1/2 sandwich: 374 calories, 25g fat (7g saturated fat), 41mg cholesterol, 1505mg sodium, 17g carbohydrate (4g sugars, 1g fiber), 18g protein.
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  • Jessie
    Mar 13, 2020

    Being from New Orleans I was kind of tired of fixing muffulettas the "traditional" way and was looking for something different. I found this recipe and gave it a shot. It's really tasty! To the naysayers... don't knock it till you try it.

  • kitzer
    Aug 6, 2016

    Insult to REAL MUFFULETTA---processed American cheese??? Surprised there isn't SPAM listed as a Main Ingredient!!!

  • tjgutowski
    Jul 17, 2012

    No comment left

  • kitty-san
    Jan 27, 2012

    Not being a meat-lover, I omit the meat and use provolone instead of that American cheese processed "food". The bread can make or break this sandwich, so be sure to use a thick-crusted rustic bread. (I also hollow mine out so I don't have more bread than filling.)

  • Toni51
    Jan 18, 2012

    I have never before played "nutrition police," but can the sodium and fat listed possibly be right? The sodium is 1.5 times the recommended daily allowance, and the fat is 85% of the RDA. I can see that there are a lot of salty and fatty ingredients, but I can't imagine that each individual sandwich could be that high?

  • ashtay
    Jun 13, 2010

    I've made these dozens of times, I use mozzarella cheese slices and a almost 1 tsp garlic powder (not garlic salt) and a dash of sea salt and these are the BEST!!! A friend said these were so good, he thought it was a subway sub! Very yummy. My husband takes them for his lunch the next day.