I have always wanted to make one of these Italian muffaletta sandwiches.
They look like they can’t fail to be yummy, with the mix of Italian cold meats and cheeses, olives and seasonings on a big loaf of crusty bread.
How can that mix fail to be delicious?
Well this recipe certainly delivers. It’s full of great flavors that blend together as it rests before serving.
This wonderful grilled chicken muffaletta recipe comes from a wonderful cookbook called Steak with Friends: At Home, with Rick Tramonto.
I love this cookbook! It is full of mouth watering recipes for steaks, grilled meats, side dishes, sauces and marinades.
This is what the author and chef, Rick Tramonto, says about his recipe:
“This sandwich originated in New Orleans, along with so many other good things to eat. The story goes that Italian immigrant workers carried lunch buckets to work filled with cold meat, cheese, olive salad, and a Sicilian bread called muffuletta. They happily munched on their lunch until one day someone decided to turn the whole thing into a sandwich. It caught on big time, which is no surprise if you’ve ever tasted one of these masterpieces. I add some grilled chicken to the olive salad for an update.”
Muffaletta Sandwich with Grilled Chicken
- 2 chicken breasts, boneless, skinless, 6 to 8 ounces each
- 1 cup olive oil, extra-virgin, plus additional for brushing
- Kosher salt and freshly ground black pepper
- 1 tablespoon red wine vinegar, plus 1 teaspoon
- 2/3 cup green olives, pimiento-stuffed, chopped
- 2/3 cup kalamata olives, pitted chopped or Niçoise olives
- 2/3 cup red bell pepper, diced
- 1 tablespoon capers, drained, chopped
- 1 tablespoon basil leaves, fresh, chopped
- 1 tablespoon flat-leaf parsley, fresh, chopped
- 1 clove garlic, minced
- 1 loaf Italian bread, round, or any rustic round loaf
- 2 teaspoons red wine vinegar
- 1 teaspoon oregano, dried
- 1/4 pound Italian salami, thinly sliced
- 1/4 pound capicola, hot, also known as coppa, thinly sliced
- 1/4 pound mortadella, thinly sliced
- 1/4 pound prosciutto, thinly sliced
- 1/4 pound provolone cheese, thinly sliced
- 1/4 pound Swiss cheese, or Gruyère, thinly sliced
- Prepare a clean, well-oiled charcoal or gas grill so that the coals or heat element are medium-hot. Or, heat the broiler.
- Lay the chicken breasts in a shallow dish and pour 1/3 cup of the olive oil over them. Season the chicken with salt and pepper.
- Grill the chicken breasts, turning 2 or 3 times, for 12 to 15 minutes, until cooked through and an instant-read thermometer inserted in the thickest part registers 165°F. Let cool, then cut into ½-inch pieces.
- In a mixing bowl, toss the chicken with the remaining 2/3 cup olive oil, 1 tablespoon of the vinegar, the pimiento, Niçoise olives, red pepper, capers, basil, parsley, and garlic
- Cut the bread in half crosswise, as if you were slicing a large hamburger bun. Brush the insides with olive oil and grill for 3 to 4 minutes. Begin with the crust side down and turn about halfway through so that the oil-brushed sides are down. Remove from the grill and sprinkle the cut sides with the remaining 2 teaspoons vinegar and the oregano.
- Spread half of the chicken salad over the bottom half of the loaf. Make sure to include all of the delicious juices. Layer all the cured hams, sausages, and cheeses on top of the salad. Top with the remaining chicken salad. Place the top half of the bread on the sandwich. Wrap tightly in plastic and refrigerate for 2 to 3 hours.
- To serve, slice into 4 wedge-shaped sandwiches.
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