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Episode 40 - Muffuletta for Mardi Gras

Just Blog It

The Official Blog of Just Cook It!

Episode 40 - Muffuletta for Mardi Gras

Mario Porreca

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Yield: 6 servings


For the Roasted Garlic Spread:

1 head roasted garlic

1/3 ounce fresh basil, chiffonade

1 cup Asiago, grated

½ teaspoon Paul Prudhomme’s Meat Magic

3 tablespoons mayonnaise

Celery salt to taste

Kosher salt to taste

Fresh cracked black pepper to taste



1). Combine all ingredients in a mixing bowl and whisk until thoroughly combined.  Season to taste with celery salt, kosher salt, and cracked black pepper.  Cover, refrigerate, and reserve for later use.


For the Olive Salad:

1/3 cup jarred banana peppers, rough chopped

½ cup jarred roasted red peppers, rough chopped

1 cup green olives, rough chopped

1 teaspoon ranch seasoning, from a packet

½ cup mozzarella cheese, grated



1). Combine all ingredients in a mixing bowl until thoroughly combined.  Cover, refrigerate, and reserve for later use.


For the Muffuletta Sandwich:

1 muffuletta loaf

1 recipe roasted garlic spread (see earlier recipe)

¼ pound prosciutto, thinly sliced

¼ pound provolone cheese, sliced

¼ pound capicola, sliced

¼ pound Swiss cheese, sliced

¼ pound spicy soppressata, sliced

¼ pound Velveeta cheese, in large chunks

1 recipe olive salad (see earlier recipe)

¼ pound ham, sliced

¼ pound sandwich pepperoni, sliced



1). Slice the muffuletta loaf in half as you would a sandwich bun (so you have a top and a bottom half).  Spread each half with a generous even layer of the roasted garlic spread.

2). Begin assembling the sandwich by evenly stacking 1/8 pound of each meat and cheese on each half of the muffuletta loaf.  The meat and cheese should be assembled in order as listed in the ingredient list of this recipe (i.e. the prosciutto directly on the roasted garlic spread, followed by the provolone cheese, etc.).

3).  When you come to the Velveeta, evenly distribute the chunks of cheese on each half of the sandwich and then spread an even layer of the olive salad on top of the chunks of Velveeta on each sandwich half as well.

4). Lay the sliced ham in an even layer over the olive salad and tuck the ends of the ham under the salad to hold the olive salad in place on the sandwich (like you would tuck the top of a pie crust before crimping it).

5). Lay an even layer of 1/8 pound of the sandwich pepperoni directly on top of the layer of ham and assemble by carefully using a spatula to flip the top half of the sandwich onto the bottom half of the sandwich.

6). Bake the completed muffuletta on a sheet tray at 350 degrees for 10-15 minutes, just until the outside of the bread becomes crispy.  Slice and serve.

*A muffuletta is traditionally served as a cold sandwich and you can enjoy it that way if you prefer.  Conversely, if you prefer your muffuletta to be warmed throughout then simply bake it in two halves and then after baking flip it into a completed sandwich as stated in step five. 

Recipe By Mario J. Porreca

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