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Traeger Smoked Muffaletta Sandwich

Traeger Smoked Muffaletta Sandwich

By Traeger Kitchen

Meet the Louisiana All-Star sandwich: Muffuletta. It’s stuffed with layers of salami, mortadella, prosciutto, mozzarella, and provolone, with a unique marinated olive salad.

Prep Time

1 Hours
30 Minutes

Cook Time

2 Hours
30 Minutes

Pellets

Cherry

Ingredients

Number of people serving

2

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Units of measurement:
main
1/3 Pound Mortadella
1 Cup Castelvetrano Olives, Pitted and Halved
1/2 Cup Olives, Spanish, stuffed
1/2 Cup fire roasted red peppers, drained and rinsed
2 Clove garlic, chopped
3 Tablespoon capers, drained
1 Tablespoon Oregano, chopped
To Taste salt and pepper
1/3 Cup extra-virgin olive oil
3 Tablespoon red wine vinegar
4 Rolls, ciabatta
1/3 Pound Salami, Sliced
1/4 Pound Mozzarella, Sliced
1/4 Pound Smoked Provolone
1/3 Pound Prosciutto Slices
1/3 Pound Soppressata Slices

Step

  • 1

    When ready to smoke, Set temperature to 180℉ and preheat, lid closed for 15 minutes.

    180 ˚F / 82 ˚C

  • 2

    Place the unsliced loaf of Mortadella in the grill and smoke for 2-1/2 hours. Let cool, then slice thin.

    180 ˚F / 82 ˚C

    02:30

  • 3

    While the Mortadella is smoking, combine the ingredients for the olive salad and let marinate. You can complete the above steps a day in advance before you assemble the sandwich.

  • 4

    To assemble the sandwich, slice the ciabatta loaf in half along the equator. Evenly divide the olive salad – including the oil and liquid – between the two halves.

  • 5

    On the bottom half of the bread, begin to layer the ingredients: salami, smoked mortadella, mozzarella, smoked provolone, prosciutto, and spicy salami.

  • 6

    Close the sandwich and use plastic wrap to tightly wrap the sandwich – allowing all the flavors to meld and the juices to soak into the bread. Place in the refrigerator for 1 hour.

  • 7

    Take the sandwich out of the fridge, remove the plastic, and serve cold. Enjoy!

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