Muffaleta Sandwich

Makes 4 sandwiches

A little additional shout-out to the Italians in our lives and the joyful and soulful food they brought to our country. This is a favorite sandwich of mine and it’s perfect to take along on a family or couple picnic to enjoy while still savoring the summer days outdoors. Picnics are always a great way to get outdoors and enjoy the fresh air. Take a book along to enjoy peaceful moments or have some deep, meaningful conversations. Bring along a little Itlaian-inspired salad to make this a full meal and maybe add some tiramisu for an added treat!


1/3 cup mayonnaise

1 tablespoon whole grain mustard

1 tablespoon chopped fresh basil

1 teaspoon lemon zest

½ cup chopped green olives, such as castelvetrano

½ cup chopped black olives, such as Kalamata

1/8 teaspoon cayenne pepper

1 teaspoon lemon juice

1 tablespoon extra-virgin olive oil

8 ounces thinly sliced salami

8 ounces thinly sliced prosciutto

8 ounces thinly sliced capicola

8 ounces thinly sliced mozzarella

8 ounces thinly sliced provolone

1 cup arugula

4 ciabatta rolls


In a small bowl stir together mayonnaise, mustard, basil and lemon zest until combined. Set aside.

In another small bowl, stir together olives, cayenne, lemon juice and olive oil until combined.

On the bottom half of each ciabatta roll, spread 1 1/2 tablespoons of the mayonnaise mixture. Top with arugula, the layer with provolone, mozzarella, salami, prosciutto, provolone and top with 2 tablespoons of olive mixture. Place the remaining half of the roll on top. Serve immediately.


Photography by Kyle Carpenter @kcarpenterphoto

Prop Styling by Ande Fanning @theglimmertrain