📝 About This Recipe
Born in the heart of New Orleans’ French Quarter at Central Grocery, the Muffuletta is the undisputed king of Carnival season sandwiches. This towering masterpiece features layers of salty Italian charcuterie and sharp provolone, but the true soul of the dish is the tangy, briny olive salad that seeps into the crusty bread. Perfect for parade-watching or a festive gathering, its flavors only deepen as it sits, making it the ultimate make-ahead feast.
🥗 Ingredients
The Signature Olive Salad
- 1 cup Giardiniera (pickled Italian vegetables) (drained and finely chopped)
- 1 cup Pitted Castelvetrano or Manzanilla olives (chopped)
- 1/2 cup Kalamata olives (pitted and chopped)
- 2 tablespoons Capers (drained)
- 1/4 cup Roasted red peppers (diced small)
- 2 cloves Garlic (minced)
- 1/2 cup Extra virgin olive oil (high quality)
- 2 tablespoons Red wine vinegar
- 1 teaspoon Dried oregano
The Sandwich Build
- 1 loaf Muffuletta bread (or a large round Italian loaf) (approx. 10 inches in diameter, sesame-crusted)
- 1/4 pound Genoa salami (thinly sliced)
- 1/4 pound Ham (preferably Chappe or Boiled Ham) (thinly sliced)
- 1/4 pound Mortadella (thinly sliced)
- 1/4 pound Capicola (Spicy or Sweet) (thinly sliced)
- 1/4 pound Provolone cheese (sliced)
- 1/4 pound Fresh Mozzarella (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
Whisk together the olive oil, red wine vinegar, and dried oregano. Pour this over the olive mixture and toss thoroughly to coat. For the best flavor, let this sit for at least 2 hours (or overnight).
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3
Slice the large round Muffuletta loaf in half horizontally using a long serrated knife to ensure a clean, even cut.
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4
Hollow out just a small amount of the excess bread from the center of the top and bottom halves. This creates a 'well' for the olive salad and prevents it from sliding out.
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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, followed by the mortadella, salami, and finally the capicola. Folding the slices slightly rather than laying them flat creates a better texture.
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7
Place the slices of provolone and mozzarella over the meat layer.
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8
Spread the remaining half of the olive salad over the cheese layer, then place the top half of the bread over the sandwich.
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9
Wrap the entire sandwich tightly in plastic wrap or parchment paper. This is the 'secret' step—it allows the oil to penetrate the bread and the flavors to meld.
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10
Optional: If you prefer it warm, place the wrapped sandwich in a 350°F (175°C) oven for 10-12 minutes just until the cheese begins to soften.
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11
Place a heavy skillet or a weighted cutting board on top of the wrapped sandwich for 30 minutes to compress the layers.
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12
Unwrap the sandwich and slice it into 4 or 6 wedges like a pie. Secure each wedge with a long toothpick if necessary.
💡 Chef's Tips
Always make the olive salad at least 24 hours in advance to allow the vinegar to mellow and the flavors to peak. If you cannot find authentic Muffuletta bread, a large, round, soft-crusted Italian loaf or a wide Focaccia will work perfectly. Avoid using 'deli' style processed ham; look for high-quality, smoky ham to stand up to the salty olives. Don't skip the compression step; a pressed Muffuletta is much easier to eat and has a superior, unified texture. Never refrigerate the sandwich if you plan to eat it within 4 hours; it is traditionally served at room temperature.
🍽️ Serving Suggestions
Serve with a side of Zapp’s Voodoo Potato Chips for the ultimate New Orleans experience. Pair with a cold Abita Amber beer or a crisp glass of Pinot Grigio to cut through the richness of the meats. Offer a side of pickled okra or extra spicy giardiniera for those who like more heat. A light arugula salad with a lemon vinaigrette provides a refreshing contrast to the heavy sandwich. For a true Mardi Gras party, serve alongside a warm bowl of Seafood Gumbo.