This week's featured recipe and tips by:

Terra Stoich

Culinary Resource Coordinator at Central Market Mill Creek

In college, Terra realized she coveted her cookbooks more than her school books, and the rest is history. In the restaurant business more than 20 years, she has managed one of our markets’ delis, and has been the culinary coordinator at Mill Creek since 2014. She loves to share recipe ideas and ingredient tips with customers. She has a particular affinity for home-style comfort food, for breakfast foods with unusual ingredients and for finding new uses for everyday ingredients.

Stuffed with mortadella (Italian sausage), ham, cheese and olives - the muffuletta is a meal unto itself. All it really requires is an ice-cold beer to counter the saltiness of the ingredients.

Muffulettas are a great way to feed a crowd. You can multiply the recipe ingredients and build a true muffuletta on a large bread round cut in half to make one huge sandwich. Cut it into wedges from there.

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Muffuletta Sandwich


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  • 2 Kaiser or French sandwich rolls
  • 4-6 slices Genoa salami
  • 4 slices mortadella
  • 4 slices capicola
  • 4-6 slices provolone
  • 2/3 cup Muffuletta Olive Salad from our Antipasto Bar


Slice rolls in half lengthwise. Brush bottom halves with oil from olive salad.
Split ingredients evenly between two sandwiches. Layer each sandwich from bottom to top with Genoa salami, mortadella, capicola and provolone.
Top with olive salad. Close sandwich.
Serve immediately or wrap tightly in plastic wrap and refrigerate for up to 8 hours.

Recipe from Central Market Mill Creek - Culinary Resource Center
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