Muffuletta bread makes hot side dish for a summer salad

Do you like French bread pizzas? What about a piled-high, New Orleans-style muffuletta?


This week I’m combining the two concoctions in hot, bubbly Muffuletta Bread, which I like to serve with
a big summer salad or cut into small pieces as an appetizer.

The muffuletta components of the bread include diced ham and salami, sliced green and black olives, chopped marinated artichoke hearts, dried oregano and chopped green onion.

Purchase the diced ham from the meat department, and then purchase a thick slice of salami from the deli and dice it at home.

The remaining ingredients bind everything together: softened butter, mayonnaise and shredded cheese.

I suggest using shredded Mexican cheese blend, but Monterrey Jack, cheddar or mozzarella can be used instead if you have them on hand.

After about 25 minutes in a 350-degree oven, the bread is ready to serve. Let the bread rest at room temperature for a few minutes before slicing.

If you make the whole recipe, you’ll have enough bread to serve a crowd as a side dish or appetizer.

I like to prepare both halves of a baguette and freeze one for another time. Place the unbaked prepared Muffuletta Bread onto a baking sheet and freeze it for 30 minutes. Wrap it in plastic wrap and then aluminum foil and freeze for up to two months. Don’t defrost the bread before baking. Unwrap it and bake according to the recipe directions, adding about five minutes to the baking time.

As I mentioned, I serve the bread as a side dish to a big vegetable-packed summer salad, and it also can be cut into smaller pieces and served as an appetizer.



This hot, bubbly Muffuletta Bread is perfect for serving with a big summer salad or if cut into small pieces, as an appetizer.


1 loaf French bread, cut in half lengthwise

4 ounces ham or capicola, diced

4 ounces salami, diced

½ 6-ounce jar sliced pimiento-stuffed green olives, drained

1 4.25-ounce jars sliced black olives, drained

1 small jar marinated artichoke hearts, drained and coarsely chopped

2 green onions, chopped

1 teaspoon dried oregano

½ stick (¼ cup) butter, at room temperature

½ cup regular or reduced-fat mayonnaise

8 ounces (2 cups) shredded Mexican cheese blend (available with the bagged shredded cheeses in the supermarket)

Cooking directions:

Heat oven to 350 degrees. Line a baking pan with parchment paper and set aside.

Combine meats, olives, artichokes, green onions and oregano in a bowl. Stir in the butter, mayonnaise and cheese. Spread onto the French bread halves.

Place bread onto baking sheet and bake for about 25 minutes, until cheese is melted and beginning to brown and get bubbly.

Makes about 12 side-dish servings.

**Note: Bread can be frozen on a baking sheet and then wrapped in plastic wrap and aluminum foil to be kept in the freezer for up to two months. When ready to serve, unwrap, place onto a baking sheet and bake according to directions, adding about 5 minutes to the baking time.


Watch Karin prepare the recipe on Tuesdays on WJBF-TV 6 (ABC) at noon and Wednesdays during Good Morning Augusta.

We’re looking for your best kitchen creation, whether it’s a simple chili or an elaborate continental concoction. Our food writer, Karin Calloway, will re-create your dish, and we’ll feature it on the Wednesday food page of The Augusta Chronicle.

Send your recipe and contact information to, or write to Recipe Favorites, Newsroom, The Augusta Chronicle, P.O. Box 1928, Augusta, GA 30903-1928.