Ellen Bales


For the uninitiated, a muffuletta is traditionally a sandwich on a round Sicilian sesame bread, originated by Italian immigrants in New Orleans. A traditional style muffuletta sandwich consists of a muffuletta loaf split horizontally and covered with layers of marinated olive salad, mortadella, salami, mozzarella, ham, and provolone. The sandwich is sometimes heated to soften the provolone. Quarter, half, and full-sized muffulettas are sold.
This recipe is a fun variation of the muffuletta.
Recipe & photo:

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Makes 22 servings
25 Min
3 Hr
Slow Cooker Crock Pot


1 jar(s)
(16 oz.) pickled mixed vegetables (giardiniera)
1 pkg
(8 oz.) cream cheese, cut up
1 c
shredded provolone cheese (4 oz.)
2 oz
cooked ham, finely chopped
1/2 c
pitted kalamata and/or green olives, rinsed, drained, and chopped
2 clove
garlic, minced
1 tsp
dried italian seasoning, crushed
1/4 tsp
crushed red pepper (optional)
thinly sliced salami
focaccia squares or sliced ciabatta bread, toasted


1Rinse and drain pickled vegetables. Remove stems from peppers; chop vegetables (should be about 1 cup).
2In a 1-1/2- or 2-quart slow cooker, combine pickled vegetables, cream cheese, provolone cheese, ham, olives, garlic, Italian seasoning, and, if desired, crushed red pepper.
3Cover and cook on LOW for 2 to 3 hours. Stir until cream cheese is smooth. Stir in enough milk (2 to 3 Tbsp.) to reach dipping consistency.
4Serve immediately or keep warm, covered, on warm setting or low-heat setting for up to 2 hours, stirring occasionally, and adding milk as necessary. Serve with salami on toasted bread.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Italian