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Muffuletta Subs

Total Time

Prep/Total Time: 25 min.


12 servings

“I love the taste and no-stress preparation of these hearty sandwiches,” writes Joan Hallford of North Richland Hills, Texas. “They're a snap to fix and can be kept warm in an insulated carrier for handy transporting.“
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  • 1 cup pitted ripe olives
  • 1 cup pimiento-stuffed olives
  • 1 jar (7-1/2 ounces) marinated artichoke hearts, drained
  • 1/2 cup mayonnaise
  • 1 tablespoon capers, drained
  • 1/4 teaspoon garlic powder
  • 6 submarine buns (7 inch), split
  • 1 pound sliced deli ham
  • 1/2 pound thinly sliced hard salami
  • 12 slices process American or provolone cheese


  1. Preheat oven to 350°. Pulse olives and artichoke hearts in a food processor until finely chopped. Add mayonnaise, capers and garlic powder; process until blended. Spread onto buns. Layer bottom halves with ham, salami and cheese; close sandwiches.
  2. Cut sandwiches in half; place on an ungreased baking sheet. Cover tightly with foil. Bake until heated through, 10-15 minutes.

Nutrition Facts

1/2 sandwich: 374 calories, 25g fat (7g saturated fat), 41mg cholesterol, 1505mg sodium, 17g carbohydrate (4g sugars, 1g fiber), 18g protein.

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