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Muffaletta Sandwich Slab Pie

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This Muffaletta Sandwich Slab Pie brings all the bold, briny, and savory flavors of the classic New Orleans sandwich into an easy, sliceable slab—perfect for feeding a crowd at parties or potlucks. Layers of deli meats, cheeses, and zesty olive salad are baked in flaky puff pastry for a show-stopping, crowd-pleasing dish.

Ingredients

Scale
  • 2 sheets refrigerated puff pastry (thawed, about 1 lb total)
  • 1 egg, beaten (for egg wash)
  • 1 cup mixed green and black olives, pitted and roughly chopped
  • 1/4 cup roasted red bell peppers, diced
  • 2 tablespoons capers, drained
  • 2 tablespoons pepperoncini, chopped
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons red wine vinegar
  • 1 garlic clove, minced
  • 1/2 teaspoon dried oregano
  • Salt and black pepper, to taste
  • 6 oz sliced provolone cheese (or mozzarella)
  • 6 oz sliced salami
  • 6 oz sliced ham
  • 4 oz sliced mortadella (or substitute more ham or turkey)
  • 6 oz sliced Swiss cheese
  • 1/4 cup chopped fresh parsley (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 13×9-inch baking sheet with parchment paper or lightly grease it.
  2. In a medium bowl, combine chopped olives, roasted red peppers, capers, pepperoncini, olive oil, red wine vinegar, minced garlic, and oregano. Season with salt and black pepper to taste. Stir well and set aside.
  3. On a lightly floured surface, roll out one sheet of puff pastry into a 13×9-inch rectangle. Place it on the prepared baking sheet. Keep the second sheet chilled.
  4. Spread half the olive salad over the bottom crust, leaving a 1/2-inch border. Layer half the provolone, salami, ham, mortadella, and Swiss cheese, then sprinkle half the parsley. Repeat with remaining olive salad, meats, cheeses, and parsley.
  5. Roll out the second sheet of puff pastry to the same size and place over the filling. Press edges together and crimp with a fork to seal.
  6. Brush the top crust with beaten egg. Cut a few small slits in the top to vent steam.
  7. Bake for 25-30 minutes, rotating the pan halfway through, until the crust is deep golden brown.
  8. Let the pie cool on the sheet for 10-15 minutes before slicing. Use a pizza cutter for best results.
  9. If the crust browns too quickly, tent loosely with foil. If using homemade dough, bake a few extra minutes.

Notes

Keep puff pastry cold for best results. Drain olive salad before layering to avoid a soggy crust. You can assemble the pie a day ahead and bake before serving. For gluten-free or vegetarian adaptations, see blog variations. Leftovers keep well and can be reheated or frozen.

Nutrition

Keywords: muffaletta, slab pie, party food, New Orleans, sandwich, olive salad, deli meats, cheese, potluck, easy recipe

Find it online: https://tastypierecipes.com/muffaletta-sandwich-slab-pie-recipe-easy-party-favorite-for-a-crowd/