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Ham muffaletta

09 May 2016

Muffaletta was popularised by Italian immigrants in New Orleans. Make it in advance and chill before slicing.

Ham muffaletta
Ham, Swiss cheese and spinach muffaletta

Chilling time

2 hours


  • 1 sourdough 1000g round loaf
  • 1 pack WELLY ham slices
  • 8 slices of Swiss cheese
  • 30g fresh spinach leaves
  • 1 pack of Mozzarella (fresh mozzarella is best but sliced is fine)
  • 4 mild chopped pickled chillies
  • 8 sliced Italian pickled Borettane onions in balsamic vinegar
  • 100g roasted onions
  • 150g roasted red pepper strips (the jarred roast peppers are fine)
  • 80g green pesto
  • 20g olive oil
  • 20g balsamic vinegar


Carefully slice the lid from the loaf and hollow out as much of the soft bread as possible leaving a bread shell, (tip - do not throw the bread away, freeze and save for stuffing!)

Spread the pesto all over the inside of the loaf and lightly sprinkle with olive oil and vinegar

Layer all the cheeses (break up the mozzarella into chunks if using fresh) spinach, ham, onions, pickles and peppers, lightly pressing each layer

Place the lid on and cover with cling film, Press between 2 plates and place a weight on top (this helps keep the Muffaletta together when slicing)

Place in the fridge for 2 hours before slicing into wedges

National Sandwich Week (8 - 14 May 2016) recipes provided by WELLY.

Visit our snacks and light meals section for more sandwich recipes.


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.