Muffaletta Casserole with olive brine vinaigrette

Lunch / Dinner

Muffaletta Casserole with olive brine vinaigrette

Muffaletta Casserole with olive brine vinaigrette is a New Orleans-inspired mash-up. The specialty cold cut, muffaletta, is reimagined with a briny olive vinaigrette, giardiniera, and toasty focaccia. The flavor combo is as big as ole man river itself.


8 servings

Total Time

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Preheat oven to 350°.

Whisk together brine, sherry vinegar, Dijon, and garlic; slowly whisk in ⅓ cup oil until emulsified.

Heat 3 Tbsp. oil in a 10-inch cast-iron skillet over medium. Add focaccia cubes; cook until toasted, 45 minutes.

Combine olives and giardiniera.

Stir coppa, salami, mortadella, and 1 cup Italian blend cheese into olive mixture, then stir into focaccia cubes; stir in brine vinaigrette.

Top casserole with remaining ½ cup Italian cheese blend and Parmesan; cover with foil.

Bake casserole 10 minutes; uncover. Bake casserole until cheese begins to brown, 10–15 minutes more. Let casserole stand 5 minutes; top with pepperoncini.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 486

% Daily Value*

Total Fat 35g 53%

Saturated Fat 9g 45%

Cholesterol 43mg 14%

Sodium 2216mg 92%

Carbs 30g 10%

Protein 15g

*Percent Daily Values are based on a 2,000 calorie diet.

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