📝 About This Recipe
Born in the heart of the French Quarter at Central Grocery, the Muffuletta is a towering testament to the Italian influence on Creole culture. This iconic sandwich features layers of piquant olive salad, premium Italian cold cuts, and sharp cheeses, all pressed into a sturdy sesame-crusted loaf. The secret lies in the marination, where the briny oils from the olive salad soak deep into the bread, creating a symphony of salty, tangy, and savory flavors.
🥗 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 (diced)
- 2 cloves Garlic (minced)
- 1 teaspoon Dried oregano
- 1/2 cup Extra virgin olive oil (high quality)
- 2 tablespoons Red wine vinegar
The Sandwich Assembly
- 1 loaf Muffuletta bread (or large round Sicilian sesame loaf) (approx. 9-10 inches in diameter)
- 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 Provolone cheese (sliced)
- 1/4 lb Mozzarella cheese (sliced)
👨🍳 Instructions
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1
Prepare the olive salad by combining the chopped giardiniera, green olives, Kalamata olives, capers, roasted peppers, and minced garlic in a medium bowl.
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2
Whisk together the olive oil, red wine vinegar, and oregano; pour over the olive mixture and toss thoroughly to combine. Let this sit for at least 30 minutes (or ideally overnight) to allow flavors to meld.
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3
Using a long serrated knife, slice the Muffuletta loaf in half horizontally to create a top and bottom piece.
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4
Hollow out just a small amount of the excess bread from the center of both the top and bottom halves to make room for the fillings and to allow the oil to penetrate better.
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5
Spread half of the olive salad (including the flavorful oil) onto the bottom half of the bread, ensuring you reach the very edges.
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6
Layer the meats starting with a flat, even layer of the sliced ham over the olives.
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7
Add a layer of the Mortadella, gently folding the slices to create a bit of height and texture.
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8
Place the Provolone cheese slices over the Mortadella, followed by the Mozzarella slices.
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9
Finish the meat layers with the Genoa Salami, ensuring the entire surface is covered.
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10
Spread the remaining half of the olive salad onto the cut side of the top bread half.
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11
Place the top half of the bread onto the sandwich. Press down firmly with your palms to 'marry' the layers.
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12
For the best flavor, wrap the sandwich tightly in plastic wrap and let it sit at room temperature for at least 1 hour, or in the refrigerator for 4-6 hours with a heavy weight (like a cast iron skillet) on top.
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13
Optional: If you prefer it warm, place the wrapped sandwich (remove plastic, use foil) in a 350°F oven for 10 minutes just to melt the cheese slightly.
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14
Unwrap and slice into wedges (quarters or sixths) using a sharp serrated knife.
💡 Chef's Tips
Always use high-quality, oil-packed giardiniera rather than the vinegar-heavy versions found in the pickle aisle. If you can't find authentic Muffuletta bread, use a wide, round Italian loaf with a soft crumb and a sesame seed crust. Do not skip the resting time! The oil from the salad needs time to soak into the bread—this is the hallmark of a true Muffuletta. Avoid using 'deli' turkey or lean meats; the fats in the salami and mortadella are essential for the flavor profile. Store any leftover olive salad in a jar in the fridge; it's incredible on pizza or grilled fish.
🍽️ Serving Suggestions
Serve at room temperature or slightly warmed to let the fats in the cured meats soften. Pair with a cold bottle of Abita Amber lager or a crisp iced tea. Add a side of Zapp's Potato Chips (Cajun Dill or Voodoo flavor) for the authentic New Orleans experience. A simple side of pickled okra or spicy dilled green beans provides a nice crunch. Serve as part of a Mardi Gras spread alongside a warm bowl of Chicken and Sausage Gumbo.