Muffelatta Sandwich

Balancing rich and salty cured meat with fresh mozzarella, crispy and vinegary greens, sharp olives, and earthy porcinis, this sandwich exemplifies the immigration of Italian flavors to America. Harnessing some of Italy’s best products, enjoy the New Orleans favorite alongside a cold glass of lemonade. 

Muffelatta Sandwich


Serves 2


▢ 1 loaf Ciabatta bread
▢ 1/4 lb sliced prosciutto
▢ 1/2 lb sliced calabrese salami
▢ 1/2 lb sliced mortadella 
▢ 1/2 lb fresh mozzarella, thinly sliced
▢ 1 roasted red pepper, diced
▢ 1 cup shaved iceberg lettuce (or arugula if you want something greener)
Black Olive Tapenade
▢ 4 oz Dried Porcini Mushrooms, rehydratd and finely chopped
▢ 2 pickled pepperoncini, finely chopped
▢ 2 tbsp Heritage Blend
▢ 1 tbsp red wine vinegar



  1. Mix the lettuce (or arugula), red pepper, mushrooms, pepperoncini, olive oil, and vinegar in a bowl with a sprinkling of salt and pepper.
  2. Slice the ciabatta in half, separating the top from the bottom. 
  3. Generously spread black olive tapenade across the bottom half of the bread. 
  4. Evenly layer the prosciutto, mozzarella, calabrese, and mortadella on top of the tapenade, ensuring even distribution throughout the sandwich. 
  5. Finish with the salad and crown with the top half of your ciabatta. 
  6. Cut the assembled sandwich into individual servings. 
  7. Mangiamo. 


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