Zagat

"Must-order: The salumi muffo."

Annette White

"Simple goodness."

Leslie Kelly

"When you do get to the counter, branch out beyond the best-selling porchetta, and order the hot soppressata with fresh mozzarella, roasted sweet peppers and onions on top. The perfectly rustic Macrina Bakery rolls are painted with a garlicky olive oil that brings out the spices."

Chuck Schrader

"The first test of a great sandwich is the bread or roll and the Guiseppe roll was crunchy crisp on the outside and light and airy—but not fluffy—on the inside. And the thinly-sliced meats on my Muffo were intensely—almost aggressively—flavored so that a small amount went a long way."

Sue Kidd

"Worth the wait: Order the muffo, the kissing cousin to a muffaletta, made with peppercorn flecked salami and spicy soppressata, generously overlapped and slick with on oily olive tapenade soaked overnight into the ciabatta roll."

Kathryn Robinson

"Which sandwich at Seattle’s legendary salumeria best rewards the inevitable 25-minute wait in the rain? Cured meats are Salumi’s raison d’etre, after all, and the Muffo, its version of the cold muffuletta, is a stunning showcase for them. Chewy ciabatta gets spread with peppery tapenade early, for soaking, then layered with provolone and Salumi’s own cotto and (outstanding) hot soppressata for an uncommonly sweet and rich creation."

Taylor Page

"The Muffuletta that Salumi makes themselves was really great, with tons of flavour and good texture."

Max Rudy

"Save for the sold-out Muffo, filled with cotto, hot sopressata, provolone, and an olive-vegetable tapenade. Each sandwich focuses on savoring the subtle intricacies and flavors inherent in fine dry-cured meats. It is truly an art form, much like wine making, cigar rolling, and other artisanal crafts."