Easy Classic Italian Sandwich With Muffuletta

This food fusion is going to quickly become a lunchtime favorite. I am taking the classic Italian sandwich to a new level by making it on a delicious, soft Scotch bap. These buns are fresh and smooth, purchased from a bakery, and then layered with three types of meat: sliced ham, Mortadella, and Calabrese salami for a bit of heat. Added is a creamy provolone cheese, crispy lettuce, juicy tomato, and onion, and finished with the perfect muffuletta spread. Lunchtime doesn’t get better than a decent sandwich.

I grew up eating a lot of PB&J sandwiches, so when I started working at Mr. Sub and then Subway as a teen, I soaked it all in. I had to memorize the combinations that went onto each sandwich. Prepping and making the sandwiches meant a whole lot of memory work, especially when you had to work solo in a hurry to satisfy hungry customers!

The most popular hand-crafted sandwich then was the assorted sub, a take-off on the traditional Italian sandwich. Over the years, I have tweaked this one to be a favorite in the lunch box at work. Individual sandwiches offer a filling and much-appreciated respite that always satisfies.

Try our chicken Caesar wrap if you want fewer carbs in your lunch.

Why You’ll Love This Classic Italian Sandwich with Muffuletta

Bold Italian Taste: With ham, Mortadella, salami, and tangy muffuletta spread, every bite is a flavor-packed delight.

Perfect Texture Combination: From the soft, pillowy Scotch bap bun, maybe not a traditional choice but delicious nonetheless, to the crunch of crisp lettuce and the bite of fresh red onion, this sandwich brings together contrasting textures that elevate the eating experience.

Easy and Versatile: Whether making it for lunch at work, a quick dinner, or a picnic, this sandwich is simple to prepare and customize to suit your preferences or dietary needs. It’s a reliable go-to for any occasion!

The Origins of the Classic Italian Sandwich in North America.

The classic Italian sandwich has its roots in the immigrant communities of North America, particularly in cities like New Orleans, Boston, and New York, where Italian settlers brought their culinary traditions. These sandwiches were born out of necessity and cultural pride, using familiar ingredients like cured meats, cheeses, and crusty bread to create hearty meals that reflected the flavors of home.

One of the earliest and most iconic examples is the muffuletta sandwich, introduced in New Orleans by Sicilian immigrants in the early 20th century. Its unique combination of Italian cold cuts, cheese, and olive salad spread on round, sesame-seed bread exemplifies how immigrant cuisine adapted to local ingredients and tastes. Similarly, the “Italian sub” or “hoagie” became a staple in northeastern cities, blending Italian-American culinary traditions with the convenience of the sandwich format.

These sandwiches symbolize the blending of Italian heritage with North American innovation. They celebrate bold flavors and practicality while becoming a beloved staple in delis, cafes, and home kitchens across the continent.

Let’s Begin Building The Perfect Classic Italian Sandwich!

For this classic Italian sandwich with muffuletta, we are using premade store-bought Scotch baps. These soft crust, fluffy buns are approximately the size of a six-inch sub and have a delicate texture that requires a bit of care when slicing. Their pillowy softness makes them perfect for this sandwich, even though they aren’t the classic sturdy bread of a traditional Italian sandwich.

If you prefer a more traditional Italian sandwich experience, consider using ciabatta bread or a sturdy Italian loaf. These breads have a slightly crusty exterior and a chewy interior that can hold up well to the rich fillings and muffuletta spread without becoming soggy.

Slice your bun or bread carefully. Place one hand flat on top for best results to hold it steady. Using a sharp bread knife, make a gentle sawing motion horizontally through the center. Avoid pressing down too hard, as this could compress the bread and affect its texture.

Once your bread is prepared, it’s time to build the sandwich. Let me share a little pro tip I learned while working at Subway years ago. When layering the lunch meats, fold each slice in half before placing it on the bread. This technique creates more volume, making each bite feel heartier and more satisfying than if the meat were flat.

Start by spreading the muffuletta on the bottom half of the bread. One to two tablespoons should do the trick. Remember that this olive spread is naturally oily and salty, so a little bit is best to avoid overwhelming the other flavors. Too much can overwhelm any great bread, making it soggy and unappealing.

Next, prepare your fresh toppings. Pat dry the washed leaf lettuce to remove excess moisture, then lay enough leaves to cover the bread. Add a few thinly sliced rings of red onion for a touch of bite. Red onion adds a bold flavor that can really elevate the sandwich. Still, if you’re preparing this for others, it’s always a good idea to consider their preferences. Some people prefer to skip it.

Now, move on to the meats. Follow these steps to place meats; layer two slices of Mortadella, two slices of ham, and three to four slices of Calabrese salami on the lower bun. Follow with two slices of provolone cheese for a creamy, tangy contrast to the savory meats. Top it all off with fresh tomato slices. If you’re prepping sandwiches ahead of time, tuck the tomato slices between the meat layers to prevent the bread from becoming soggy. However, if you’re serving the sandwiches right away, placing the tomatoes on top can add just the right amount of moisture to the bread.

Finally, gently place the top half of bread over the layers to complete your sandwich. No additional sauces are needed—the muffuletta spread provides all the rich, tangy flavor you could want.

If you’re not eating the sandwiches immediately, refrigerate them until you’re ready to serve. Keeping them cool will maintain their freshness and prevent any ingredients from wilting or losing their texture.

Whether you opt for the softness of Scotch baps or the traditional feel of ciabatta or Italian bread, this sandwich will surely deliver bold, satisfying flavors in every bite!

Ingredients:

Scotch Baps: aka soft yeast bread buns, are a fluffy bun perfect for making sandwiches. I purchased them at a local bakery, but you can make them at home if you feel ambitious.

Muffuletta Spread/ Olive Salad Mix: This is made with the key ingredient of salty green olives chopped and mixed with capers, garlic, shallots, fresh oregano, red wine vinegar, and olive oil. I used a purchased spread found in the central grocery store section for ease of use. There are many homemade muffuletta spread recipes to make online, though. It’s an easy and delicious addition to drier sandwiches as the oiliness offers much-needed moisture. 

Mortadella: A traditional Italian luncheon meat. It is often very thinly sliced when you purchase from the deli, making it an excellent sandwich addition.

Sliced Ham: This deli meat comes in various flavors, from smoked to honey ham. The ever-popular black forest ham is an excellent choice for this sandwich.

Calabrese Salami: This dry, cured, unsmoked salami made from ground pork is very flavorful. Its heat enhances this Italian sandwich.

Provolone Cheese: This full-fat cow milk cheese is a great Italian cheese for sandwiches. The mild nature of it allows it to complement this sandwich without overpowering the other flavors.

Tomato: Adds more moisture and classic tomato flavor.

Red Leaf Lettuce: This loose-leaf lettuce adds color, crispness, and a delicate flavor to the sandwich. Be sure to dry it off well before adding it.Red Onion: This addition brings a savory bite to the sandwich, which complements the salty nature of the muffuletta spread.

Substitutions and Add-Ins For This Italian Sandwich:

Scotch Baps: You can’t easily find this bread type in your local bakery. Then what? Other bread buns will work as well. The main thing to look for is a soft-crusted bread bun (that’s easy to sink teeth into) approximately six inches long. However, you can also assemble the same ingredients on a roll instead.

Muffuletta Spread/ Olive Salad Mix: Olives are not always everyone’s favorite. In fact, in most cases, I’ve found you’re either an olive lover or an olive hater. If you are the latter, omit the olive mixture and replace it with a mayonnaise. Or use a pesto as a great way to moisten the bread before adding the other toppings.

Mortadella: This deli meat originated in the same portion of Italy as Bologna. Bologna makes a good substitute if you prefer something else.

Sliced Ham: As I said, ham comes in many flavors. In fact, you can sub this out and use sliced leftover ham from your previous ham dinner. Or, for a different flavor, use smoked ham.

Calabrese Salami: This spicy Italian salami can be substituted for hot Genoa or for a milder Genoa salami. Either way, you should have salami on an Italian sandwich to call it an authentic Italian sandwich!

Provolone Cheese: This is a mild version of semi-hard cheese. If you don’t like the price tag on Provolone or don’t want to use it, you can substitute mozzarella or other mild white cheese. If you are lactose intolerant, you can try using lactose-free cheese or omitting the cheese altogether.

Tomato: If you’re not a fan, you can omit it. Try replacing it with roasted red peppers or sun-dried tomatoes in oil for a new flavor profile. 

Red Leaf Lettuce: This loose-leaf lettuce is often more costly in winter. Feel free to sub it out for its cheaper cousin, the iceberg, or add some peppery arugula.

Red Onion: This onion can be easily substituted with sweet white or green onion in a pinch. The pungent onion flavor brings the sandwich to another level, so incorporate some form of the allium family.

You can also add more favorite things to this hearty, great recipe to suit your taste buds. Here are some ideas: Add some mozzarella cheese that complements the Provolone. A few fresh basil leaves go well with the tomato for a Caprese flavor. Looking for a meatier sandwich? Try adding some fine Italian ham (prosciutto) or capicola ham to the mix.

Expert Tips, Serving And Storing Suggestions For The Italian Sandwich

Tip #1: Don’t Add Too Much Moisture: The most important thing to make this sandwich successfully is to not overmoisten the bread. That means using only just enough of the muffuletta spread or mayo if you are subbing, as necessary.

Tip #2: Layer Ingredients Thoughtfully: If making sandwiches ahead, put the tomato layer between the meat layers to prevent the sandwich from getting soggy.

Tip #3: Portion Lunch Meats Evenly: Avoid using too much lunch meat of any one variety, as it will detract from the beautiful combination of flavors that happen when things are proportioned right.

Serve these classic Italian sandwiches with crispy potato chips for a simple yet satisfying meal or part of a picnic lunch. The combination of the bold flavors from the muffuletta spread and meats with the crunch of the chips makes this a great sandwich experience for lunch or dinner.

These Italian hand-crafted sandwiches are perfect for meal prep! To make them ahead for the next day, assemble as directed, but tuck the tomato slices between the meat layers to prevent sogginess. Wrap each sandwich tightly in plastic wrap to keep everything secure and prevent ingredients from sliding around. Store in the refrigerator, and you’ll have a fresh, flavorful lunch ready to grab and go!

If you’ve tried this sandwich or have a favorite way to enjoy it, I’d love to hear from you! Do you love the tangy kick of muffuletta olive salad, or do you prefer to skip it? Leave a rating and share your thoughts in the comments below—I’d be thrilled to know your thoughts. As always, happy cooking!