Keto Muffuletta Sandwich-Delicious and Easy to Make

If you have been missing eating sandwiches while on your low-carb diet, this Keto Muffuletta Sandwich might just be the answer to your prayers. Like many of you, I was not thrilled about having to give up eating sandwiches while going on a Keto Diet. Fortunately, I played around with this recipe enough times that I believe I have found the perfect low-carb Muffuletta Sandwich and for that matter, the perfect low-carb sandwich bread. The sandwich reminds me of a combination of a layered Italian Sandwich and Stromboli with almost no carbohydrates. Read further to see how to make this filling and delicious sandwich.

What Exactly is a Muffuletta Sandwich?

If you have never had a Muffuletta Sandwich before, you have been missing out on a serious culinary delight. I had my first Muffuletta Sandwich years ago and I have been a fan ever since. Of course, I love sandwiches (just about any kind), I enjoy most cold cuts and I also like olives, so the combination of all of these ingredients on a delicious chunk of bread is a sandwich lover’s dream.

The history of the Muffuletta Sandwich can be traced back to Italy. Originating in Sicily the Muffuletta is a round, sesame encrusted loaf of bread. Fast forward from Italy to a grocery store in New Orleans, Louisiana where Italian immigrants created the Muffuletta sandwich using the Muffuletta bread. As we like to say, the rest is history.

How to Make Pizza Dough Bread

OK, I’ll admit, I cheated a little on this recipe. I didn’t try to actually create a bread recipe, instead I stole my own pizza dough recipe and made it into a sandwich bread recipe. Like many of you out there , I absolutely love bread. Be it Rye, Sourdough, Pumpernickel, Ciabatta, etc., give me a good loaf of bread, some dipping oil or pure butter and I am in heaven. At least I was in heaven… not so much anymore.

My pizza dough recipe is a combination of eggs, cream cheese, shredded mozzarella cheese, parmesan cheese, multiple spices, and the secret ingredient, Pork Panko. I absolutely love using pork panko because it is very similar to Panko Bread Crumbs but without the carbohydrates. Surprisingly, the crumbs do not have the flavor of pork so you don’t have to worry about the affecting the flavor of any recipe you are using them in. I would highly suggest if you haven’t tried them yet you give them a whirl. You will be pleasantly surprised!

When I first made this pizza dough, I kept tossing it around in my mind that it would actually make a good keto bread recipe. It doesn’t necessarily have the consistency of a light white bread, but it does have, in my opinion, the feel of a Ciabatta Bread or Sandwich Thin. The first time I made this dough to be used for a sandwich, I was actually making it to have as pizza for dinner later that night. Since there were only two of us having pizza, I split the dough in half. One section of the dough was for pizza and the other half was for the sandwich bread. Moving forward in this recipe when you see the term pizza dough it is interchangeable as the sandwich dough.

Ingredients in a Keto Muffuletta Sandwich

To make the perfect Muffuletta sandwich, the bread is cut in half horizontally then each side is slathered with Olive Salad. Layers of Salami, Deli Ham and Mortadella (a large, sliced, emulsified sausage roll made from cured pork, pork fat pistachios and myrtle berries) are placed on each half along with Swiss Cheese and Provolone. The sandwich is then pressed together, cut into sections and served.

To keep this sandwich low-carb I had to get creative with the bread. I use a specific recipe for low-carb pizza and many times I thought the dough would make a wonderful sandwich. My recipe is one you might have seen floating around the internet, but I add some great spices to my recipe to give the bread a “kick”. Cream cheese, shredded mozzarella cheese, parmesan cheese, eggs, spices and the special ingredient, Pork Panko Crumbs come together to create a wonderful pizza dough/sandwich bread. I was able to use my immersion blender to mix all the ingredients before folding in the pork panko crumbs. Easy to make and quick to bake. In the image below this dough was placed on a cookie sheet, although you can tell it did not fill the entire pan. I used the bottom half for pizza later in the night and the upper half, the side slightly rounded, is what I used to make the sandwich with. You can see in the picture where the dough was pressed into a thicker edge around it to hold the sauce for the pizza. The dough was cut in half, left to right, to use for the sandwich.

For the cold cuts I keep it simple, Deli Ham and Salami are good enough for me. The cheese is a combination of thinly sliced Provolone and thick sliced fresh Mozzarella. Although a traditional Muffuletta calls for Swiss cheese I prefer Provolone. If you like Swiss, use that instead. The Olive Salad was a bit trickier to find. The first time I made this I used Black Olive Tapenade. It was OK, but to me it was a little too salty. The second time, I purchased Mezzetta Olive Salad from my local supermarket which is actually made from Green Olives, Cauliflower, Carrots, Celery and a combination of Oil, Vinegar and various spices. I also added some chopped black olives to the Olive Salad before smearing on the bread. The salad was the perfect ingredient to give the sandwich enough bite and a bit of Italian flavoring you would find in a good Italian Salad dressing.

Preparing the Keto Muffuletta Sandwich

After the dough is baked and cooled the sandwich is very easy to put together. I cut my dough in half and as I mentioned, I used half for pizza and the other half for the sandwich. The section for the sandwich was then cut in half from top to bottom giving me two sections resembling a quarter section of a pie. Once the bread is cut and laid on a cutting board, I smear the olive salad onto the two separate sides.

Then I layer on each side the Ham and Salami. I then place the Provolone Cheese on both sides and the sliced Mozzarella Cheese goes only on one half. I don’t do Mozzarella on both sides because I don’t want the sandwich “too cheesy”. I have found that one layer of the thick Mozzarella is perfect.

Once everything is laid out on the bread, carefully place the two pieces together keeping the cheese in the middle. Immediately wrap the sandwich tightly in plastic wrap and place in the refrigerator with a small weight on top. I put my sandwich on a paper plate and placed an 18 pack of eggs on top. The next day remove the sandwich from the refrigerator and carefully pull off the plastic wrap. You will notice the bread will have a bit of oil on it which I dabbed off with a paper towel. Slice the sandwich into whatever size you want to serve and either eat as is or serve with a knife and fork. You might want to microwave it for 30 seconds to soften the cheese-the choice is yours. Enjoy!

Keto Muffuletta Sandwich-Delicious and Easy to Make

Low Carb and Easy to Make this Muffuletta Sandwich will soon become a family favorite.
Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course, Snack
Cuisine Italian
Servings 3


  • 1 Cookie Sheet Pan
  • 1 Immersion Blender



  • 8 Ounces Cream Cheese, softened
  • 4 Eggs
  • 2 Cups Shredded Mozzarella Cheese
  • ΒΌ Cup Parmesan Cheese
  • 1 Tsp Italian Seasoning
  • 1 Tsp Garlic Powder
  • 1 Tsp Onion Powder
  • 1 Tsp Dried Parsley
  • 1 Cup Crushed Panko Pork Rinds


  • 1 Cup Olive Salad, drained
  • 6-8 Slices Salami
  • 6-8 Slices Deli Ham
  • 6-8 Slices Provolone Cheese
  • 6-8 Slices Pre-Sliced Mozzarella Cheese



  • In a mixing bowl, combine softened cream cheese with the eggs. With an immersion blender or hand mixer blend until well mixed.
  • Add in the spices, parmesan cheese and shredded mozzarella cheese. Mix again until well blended. The mixture will be chunky due to the Mozzarella cheese.
  • Add in the Pork Rind Panko and with a mixing spoon, gently fold into the wet mixture. The dough will be too thick to use the immersion blender at this stage.
  • Place the bowl in the refrigerator to allow the dough to "tighten up." Once the dough is in the refrigerator preheat the oven to 425 degrees. Then line a cookie sheet pan with parchment paper. NOTE** If you are just making sandwich dough you can use a round pizza pan instead of a sheet pan.
  • After five minutes goes by, remove the dough from the refrigerator and using a large spoon, drop the dough onto the pan. The dough will be very sticky at this time.
  • Cover the dough with another piece of parchment paper, then with a rolling pin or small glass, gently roll out the dough. As you get closer to the edge of the pan you can remove the top parchment paper then, with your fingers, push out the dough to get closer to the edges of the pan. If it doesn't go to the edges don't worry, just make it as even as possible. Make sure you have fairly even coverage of the dough over the bottom of the pan and that there are no "holes" in the dough.
  • When the oven temperature hits 425 degrees place the pan in the oven and bake approximately 20 minutes or until the dough turns brown. Ovens will vary so I suggest checking the dough a few times while it is baking.
  • Once it is brown remove from the oven and place the pan on a rack to cool. Remember, this dough will not be pretty or perfectly formed.


  • Once the dough has cooled, slice it in half then half again if using a cookie sheet. If the pan is round cut the dough in half, rotate the pan and cut in half again to get 4 equal pie shaped sections.
  • Scoop out a cup of olive salad and place in a strainer. Using a spoon try to squeeze as much of the oil out of the salad as possible. The salad is very oily, and you don't want the oil to overpower the cold cuts and bread.
  • Once most of the oil is removed, spread the olive salad evenly onto the two matching slices of bread.
  • Cover each section with equal amounts of the salami, then the ham then the provolone cheese.
  • On one section only lay out the mozzarella cheese. Carefully place the one sandwich half on top of the other half, keeping the mozzarella in the middle.
  • At this time wrap the sandwich tightly in plastic wrap. Place the sandwich on a plate in the refrigerator with a weight on top (eggs work great for this). After 24 hours has passed, remove the sandwich and carefully take off the plastic wrap. The dough will be oily so blot the oil off with a paper towel. Slice the sandwich into however many sections you want to serve. If you so desire, you can microwave the sandwich for about 20-30 seconds to soften the cheese. Refrigerate what you don't eat. The sandwich will keep in the refrigerator for 2-3 days. Enjoy!
Keyword italian sandwich, keto bread, muffuletta sandwich, olive salad, sandwich

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