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Muffuletta Subs Recipe

Muffuletta Subs Recipe

“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. YIELD: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


  • 1. 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.
  • 2. Cut sandwiches in half; place on an ungreased baking sheet. Cover tightly with foil. Bake until heated through, 10-15 minutes. Yield: 12 servings.

Nutritional Facts

1/2 sandwich: 374 calories, 25g fat (7g saturated fat), 41mg cholesterol, 1505mg sodium, 17g carbohydrate (4g sugars, 1g fiber), 18g protein.

Reviews for Muffuletta Subs

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kitzer User ID: 4188178 252297
Reviewed Aug. 6, 2016

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

kitty-san User ID: 1198921 68560
Reviewed 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 User ID: 3872187 78216
Reviewed 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 User ID: 1389801 168091
Reviewed 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."

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