Muffuletta sandwiches are what I would have on a deserted if I could choose only one food. I’d even go through the ‘trouble’ of making my own olive salad. When I first ran across this idea for a Memphis-style muffuletta I made a weird face. Huh? Why are you messing with my favorite? The answer was soon obvious: because this is really, really good. Similar to a muffuletta in many ways, but different too.
The creamy olive salad in this Memphis-style muffuletta is totally different than a traditional muffuletta mix but it has many of the same flavors. The artichoke hearts are a totally different twist and quite honestly I might find myself adding them to my homemade muffuletta olive salad too.
I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.
The olive salad mix is also great on grilled hot dogs. If you prefer the original, try my more traditional muffuletta sandwich.
Memphis-Style Muffuletta
Ingredients
- ¾ cup mayonnaise
- ¼ cup Italian salad dressing
- ¾ cup pimento-stuffed green olives chopped
- ¾ cup black olives chopped
- ½ cup artichoke hearts chopped
- 1 cup celery chopped
- ¼ teaspoon freshly ground black pepper
- 1 load round Italian bread a regular-shaped loaf works just fine too
- Your favorite thin-sliced deli meats
- slices American cheese
Instructions
- Whisk together the mayonnaise and salad dressing.
- Fold in the olives, artichoke and celery. Season with the pepper.
- Slice bread horizontally. I like to remove some of the insides of the bread, but that’s optional.
- Spoon half of the olive mixture onto the bottom half of the bread.
- Add the cheese and meats.
- Top with the remaining olive mix and top bread half.
- Wrap tightly in foil or plastic wrap.
- Refrigerate for at least 1 hour before slicing and serving.
Nutrition
Nutritional values are approximate.
