📝 About This Recipe
Born in the heart of the French Quarter at Central Grocery, the Muffuletta is a monumental sandwich that defines New Orleans' Sicilian heritage. This towering masterpiece features layers of salty cured meats and sharp provolone, but the true soul of the dish is the tangy, briny olive salad that seeps its flavorful oils into the crusty bread. It is a symphony of textures and bold Mediterranean flavors that only gets better as it sits.
🥗 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 Kalamata olives (pitted and 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 Structure
- 1 loaf Muffuletta bread (or large round Italian sesame loaf) (approx. 9-10 inches in diameter)
- 1/4 lb Genoa Salami (thinly sliced)
- 1/4 lb Ham (preferably Chappe or honey ham) (thinly sliced)
- 1/4 lb Mortadella (thinly sliced)
- 1/4 lb Sharp Provolone cheese (sliced)
- 1/4 lb Fresh Mozzarella or Swiss cheese (sliced)
👨🍳 Instructions
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1
Begin by preparing the olive salad: In a medium bowl, combine the chopped giardiniera, both types of olives, capers, roasted red peppers, and minced garlic.
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2
Whisk together the olive oil, red wine vinegar, and dried oregano, then pour over the olive mixture. Stir well and let it marinate 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 large round bread 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 crumb from the center of both halves to create a slight 'well' for the olive salad to sit in.
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5
Spread half of the olive salad, along with its flavorful oil, generously over the bottom half of the bread. Ensure you reach the very edges.
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6
Layer the meats starting with a solid foundation of sliced ham, slightly overlapping the pieces.
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7
Add the layer of mortadella on top of the ham. This silky meat provides a beautiful texture contrast.
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8
Place the provolone cheese slices over the mortadella, followed by the second cheese of your choice.
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9
Top the cheese with the final layer of meat: the Genoa salami.
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10
Spread the remaining half of the olive salad onto the cut side of the top bread half, pressing it in slightly so it sticks.
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11
Place the top bread half onto the sandwich. Press down firmly with your palms to compress the layers.
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12
Wrap the entire sandwich tightly in plastic wrap or butcher paper. For the best results, let it sit at room temperature for at least 1 hour before slicing.
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13
To serve, cut the round loaf into 4 to 6 wedges using a sharp serrated knife.
💡 Chef's Tips
If you can't find authentic Muffuletta bread, use a large, soft-crusted Italian loaf with sesame seeds. Always let the sandwich rest after assembly; the oil from the salad needs time to soak into the bread to create the classic texture. Chop the olive salad finely so it stays inside the sandwich rather than falling out with every bite. For a 'hot' version, you can bake the assembled sandwich at 350°F for 10 minutes, but the traditional room-temperature version is more authentic. Don't skimp on the oil in the salad; it acts as the condiment that prevents the sandwich from being dry.
🍽️ Serving Suggestions
Serve with a side of Zapp's Potato Chips (Voodoo flavor is a local favorite) for that authentic NOLA crunch. Pair with a cold Abita Amber beer or a crisp glass of iced tea. A simple side of pickled okra or extra pepperoncini adds a nice acidic punch. Serve as part of a picnic or game-day spread, as it travels exceptionally well.