📝 About This Recipe
Born in the heart of the French Quarter at Central Grocery, the Muffuletta is a towering testament to New Orleans' Sicilian heritage. This iconic sandwich layers salty Italian cold cuts and sharp provolone against a tangy, briny olive salad that soaks into the crusty, sesame-studded bread. It is a symphony of textures and bold, savory flavors that only gets better as it sits, making it the king of all picnic and party sandwiches.
🥗 Ingredients
The Signature Olive Salad
- 1 cup Giardiniera (pickled vegetables) (drained and finely chopped)
- 1 cup Pitted Castelvetrano or Manzanilla olives (chopped)
- 1/2 cup Pitted Kalamata olives (chopped)
- 2 tablespoons Capers (drained)
- 1/4 cup Roasted red peppers (finely diced)
- 2 cloves Garlic (minced)
- 1 teaspoon Dried oregano
- 2 tablespoons Red wine vinegar
- 1/2 cup Extra virgin olive oil (high quality)
The Sandwich Build
- 1 loaf Muffuletta Bread (10-inch round Italian sesame loaf; substitute with focaccia if unavailable)
- 1/4 lb Genoa Salami (thinly sliced)
- 1/4 lb Ham (preferably Chappe or Rosemary ham) (thinly sliced)
- 1/4 lb Mortadella (thinly sliced)
- 1/4 lb Capicola (Coppa) (thinly sliced)
- 1/4 lb Provolone cheese (sliced)
- 1/4 lb Fresh Mozzarella or Swiss cheese (sliced)
👨🍳 Instructions
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1
Prepare the olive salad by combining the chopped giardiniera, both types of olives, capers, roasted red peppers, and garlic in a medium mixing bowl.
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2
Stir in the dried oregano, red wine vinegar, and olive oil. Mix thoroughly so the vegetables are well-coated. For the best flavor, let this sit for at least an hour, or ideally overnight in the fridge.
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3
Using a long serrated knife, slice the large round muffuletta loaf in half horizontally to create a top and a bottom.
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4
Gently pull out a small amount of the soft bread from the center of the top and bottom halves to create a slight 'well' for the olive salad to sit in.
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5
Spread half of the olive salad (including the flavorful oil) onto the bottom half of the bread, pressing it down firmly.
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6
Layer the meats starting with the ham, then the mortadella, followed by the salami and finally the capicola. Ensure an even distribution across the entire surface.
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7
Place the slices of provolone and mozzarella over the meat layers. The cheese acts as a barrier to keep the bread from getting too soggy.
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8
Spread the remaining olive salad onto the cut side of the top half of the bread, ensuring the oil coats the bread well.
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9
Place the top half of the bread onto the sandwich. Press down firmly with your hands to compress the layers.
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10
Wrap the entire sandwich tightly in plastic wrap or butcher paper. This is the secret step: let it sit at room temperature for at least 1-2 hours.
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11
For a truly authentic experience, place a heavy skillet or a brick on top of the wrapped sandwich while it rests to help the oils penetrate the crumb.
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12
When ready to serve, unwrap and cut into 4 or 6 triangular wedges using a sharp serrated knife.
💡 Chef's Tips
Always use high-quality, thinly sliced meats from a deli counter rather than pre-packaged options. If you can't find authentic Muffuletta bread, a wide, soft-crusted focaccia or a large round sourdough loaf will work. Never skip the resting period; the sandwich needs time for the olive oil and vinegar to marinate the bread. If you prefer a warm sandwich, you can toast it in a 325°F oven for 10 minutes before slicing, though room temperature is traditional. Make the olive salad in large batches; it keeps in the fridge for weeks and is great on salads or crackers.
🍽️ Serving Suggestions
Serve with a side of Zapp's Potato Chips (Cajun Dill or Voodoo flavor) for an authentic New Orleans vibe. Pair with a crisp, cold Abita Amber beer or a refreshing iced tea. A side of spicy pickled okra or extra giardiniera adds a nice acidic crunch. For a lighter side, serve with a simple arugula salad tossed in lemon and olive oil. This sandwich is the perfect make-ahead meal for Mardi Gras parades or outdoor picnics.