Introduction

The Muffuletta Garbage Bread is a delicious twist on the classic New Orleans sandwich. Packed with layers of savory Italian meats, provolone cheese, and a tangy olive salad, this rolled bread is perfect for sharing or enjoying as a hearty snack. It’s easy to make and delivers big flavors in every bite.

The image shows three layers of a stuffed sandwich stacked on top of each other on a white plate, all on a white marbled surface. The sandwich has a golden-brown crust that looks crunchy and is sprinkled lightly with herbs. Inside, the first layer is melted white cheese that is stringy and creamy, followed by thin, folded slices of dark pink ham or salami. There are small bits of green and orange vegetables mixed throughout, likely peppers or olives, adding color and texture. Two light brown olives rest on top of the stack, and scattered pieces of the vegetables surround the sandwich on the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup pimento-stuffed olives, drained, patted dry and chopped

1 cup giardiniera, drained, patted dry and chopped

2 tablespoons chopped fresh Italian parsley

1 1/2 pounds refrigerated pizza dough

All-purpose flour, for dusting

6 ounces sliced provolone

6 ounces thinly sliced Genoa salami

6 ounces thinly sliced deli ham

4 ounces thinly sliced mortadella

1 large egg, beaten

1 tablespoon sesame seeds

Instructions

Step 1: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

Step 2: In a bowl, stir together the chopped olives, giardiniera, and parsley until well combined.

Step 3: Roll out the pizza dough on a lightly floured surface into a 20-by-14-inch rectangle.

Step 4: Starting from the shorter end, layer the provolone evenly over half of the dough, leaving a 1-inch border at the edges.

Step 5: Add the salami evenly over the provolone, then repeat with the ham and mortadella slices.

Step 6: Sprinkle the olive salad mixture evenly on top of the meats and cheese.

Step 7: Starting from the shorter end, tightly roll the dough jelly roll-style into a log. Pinch the open seams to seal and tuck them underneath the log.

Step 8: Transfer the log to the prepared baking sheet. Brush the surface with the beaten egg and sprinkle with sesame seeds.

Step 9: Use a sharp knife to slash 4 crosswise vents into the top of the dough to allow steam to escape.

Step 10: Bake for 35 to 40 minutes until the bread is golden brown. Some cheese may leak out during baking, which adds extra flavor.

Step 11: Let the bread cool for at least 10 minutes before transferring to a cutting board and slicing crosswise to serve.

Tips & Variations

Use a mix of homemade or store-bought giardiniera and olives for the best tangy bite in the filling.

For a spicier version, add sliced banana peppers or a pinch of crushed red pepper to the olive salad.

If you can’t find mortadella, substitute with extra ham or another favorite Italian deli meat.

Brush the bread with olive oil instead of egg wash for a vegan option and sprinkle with poppy seeds instead of sesame.

FAQs

Can I make this recipe ahead of time?

Yes, you can assemble the bread log and refrigerate it for a few hours before baking. Just bring it closer to room temperature before placing it in the oven.

What kind of pizza dough works best?

Refrigerated pizza dough from the store works well for a quick option. You can also use homemade dough if you prefer a more artisanal texture and flavor.