Turkey Muffuletta
intro
A lighter, turkey-forward twist on the iconic New Orleans pressed sandwich, loaded with briny homemade olive salad, creamy provolone, and crisp veggies on sesame-studded bread, perfect for summer picnics.
Ingredients
Steps
Chop Olive Salad Components
Set the acacia wood cutting board on the center of the counter. Place pitted green olives, pitted black olives, giardiniera, roasted red peppers, and the peeled garlic clove on the board. Using the 8-inch chef knife, roughly chop the olives and vegetables into uniform ½-inch pieces, and mince the garlic finely. Transfer all chopped ingredients to the clear glass mixing bowl.
Mix and Rest Olive Salad
Add the extra virgin olive oil, red wine vinegar, dried oregano, and black pepper to the bowl of chopped ingredients. Stir thoroughly with the stainless steel spreader until all pieces are evenly coated in dressing. Let the salad rest for 10 minutes at room temperature to allow flavors to meld, and for the dressing to pick up the briny olive flavor.
Slice Muffuletta Loaf
Place the whole sesame seed muffuletta loaf on the center of the acacia cutting board. Using the serrated bread knife, slice the loaf horizontally into two equal, even round halves, using a slow sawing motion to avoid tearing the soft sesame crust. Aim for perfectly level cuts so the sandwich sits evenly when assembled.
Spread Salad on Bread
Scoop half of the olive salad, plus half of the accumulated oil and vinegar dressing from the bowl, onto the cut side of the bottom bread half. Use the stainless steel spreader to spread the salad evenly all the way to the crust edge, pressing gently so the dressing soaks into the soft bread crumb. Repeat with the remaining salad and dressing on the cut side of the top bread half.
Layer Turkey and Cheese
Arrange 4 slices of provolone cheese in an even, slightly overlapping layer over the olive salad on the bottom bread half, covering the entire surface to the crust. Top the cheese with all of the thinly sliced roasted turkey, folding slices loosely to create a textured, even layer. Top the turkey with the remaining 4 slices of provolone to create a barrier that prevents wet fillings from making the bread soggy.
Add Veggies, Assemble Sandwich
Arrange thin tomato slices in a single even layer over the top provolone layer, then spread shredded iceberg lettuce evenly over the tomatoes, pressing very gently to compact layers. Carefully lift the top bread half and place it olive-salad-side down over the fillings to form a whole, round sandwich, pressing down lightly with the palm of your hand to set the layers.
Wrap and Press Sandwich
Tear two sheets of unbleached parchment paper and wrap the entire assembled sandwich tightly, then wrap again in a double layer of plastic wrap to seal completely. Set the wrapped sandwich back on the center of the acacia cutting board, then place the heavy cast iron press directly on top of the sandwich. Transfer the board to the refrigerator for 1 hour to press, allowing flavors to meld and layers to compress.
Slice and Plate Sandwich
Remove the pressed sandwich from the refrigerator, unwrap the plastic and parchment, and transfer the whole loaf to the large cream ceramic serving platter. Use the serrated bread knife to cut the sandwich into 4 equal wedge-shaped servings, wiping the knife blade between cuts to keep edges clean and layers intact.
Tips
2.Layer provolone on both sides of the turkey: the cheese acts as a moisture barrier between the olive salad dressing and tomato juices, preventing the bread from getting soggy even after several hours of storage.
3.Use a slow sawing motion with a serrated knife to slice the pressed sandwich: a smooth straight-bladed knife will squish the compressed layers and push filling out the sides, while a serrated blade creates clean cuts that show off the distinct, colorful layers.
OMG this no-cook turkey muffuletta is a total game changer for my weekday lunch prep! I threw it together Sunday night and had lunches all week, no heating required. The olive spread is chef’s kiss, I didn’t change a single thing.
Made this for a quick tailgate last weekend and it was a hit! Only reason I’m not giving 5 stars is I added a little extra salami because my crew loves cured meat, but the turkey version was super juicy even without it. Will make again.
My kids loved it! I was worried the olive mix would be too briny for my picky 7 year old but he asked for seconds. Perfect easy dinner for those nights when we have 10 minutes between soccer practice and homework.
Brought this to our neighborhood block party potluck and people were asking me for the recipe before I even set the platter down! So much lighter than the classic muffuletta with all the cured meats, didn’t feel sluggish after eating two slices. 10/10.
Just made this for a quick lunch and wow, SO good. I used sliced smoked turkey from the deli counter and it paired perfectly with the giardiniera in the olive mix. Can’t believe how easy it is, zero cook time is my love language.
Great easy recipe, but I swapped the provolone for mozzarella because that’s what I had in the fridge. Still turned out delicious! My only tip is to press the sandwich for at least an hour so all the flavors meld, it makes such a difference.
This is my new go-to picnic sandwich! I packed it for a hike up Blood Mountain last weekend and it didn’t get soggy at all, even after sitting in my cooler for 3 hours. Absolute winner.
Taste was great, but I wish the recipe noted how much olive spread to actually use? I slathered it on thick and it was a little too salty for my taste, probably should have gone lighter. Still a solid easy meal, just a heads up for other people who love olives as much as me.
Made this for my partner who is obsessed with New Orleans style muffulettas and he said this turkey version is better than the ones we got on our trip to NOLA last year! I added a little extra hot sauce to the spread for a kick, chef’s kiss.
SO good. I meal prepped 4 of these on Sunday and ate them all week for work lunches, no sad desk salad for me this week! Even my coworker who hates olives tried a bite and said it was amazing.
Made this for my work potluck like I planned and it got demolished! I cut it into 2 inch bite sized pieces and they were gone in 10 minutes. Multiple coworkers asked for the link, so you know it’s good.
Just finished putting these together for next week’s meal prep! The olive spread smells incredible, I added a handful of chopped pepperoncinis for extra tang. Can’t wait to dig in for lunch tomorrow.
Such a great easy dinner for camping! No cooking required, just assemble ahead, wrap tight, and throw in the cooler. We ate these after a long day of fishing and they hit every single spot.
I was skeptical about a turkey version of muffuletta because I’m a lifelong NOLA muffuletta purist, but this was actually fantastic! I did add a couple slices of ham to make it a little heartier, but the base recipe is rock solid. Super easy to throw together last minute.
Made these for my teen son’s post-football practice dinner and he ate two whole halves before I even got a bite! Guess I need to make a double batch next time. The olive spread is so much better than the store bought kind I usually grab.
Game changer for quick weeknight meals! We had zero groceries in the house except deli turkey, cheese, and olives, so I threw this together in 10 minutes and my whole family raved. No cook, no mess, no stress. Exactly what I needed on a busy Monday.