📝 About This Recipe
Born in the heart of the French Quarter at Central Grocery, the Muffuletta is a towering testament to Italian-American culinary fusion. This iconic sandwich features layers of piquant cured meats and sharp provolone, but the true soul of the dish is the briny, garlicky olive salad that soaks into the crusty bread. Perfect for sharing, this sandwich actually improves with time as the flavors meld together, making it the king of picnic lunches.
🥗 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)
- 2 cloves Garlic (minced)
- 1 teaspoon Dried oregano
- 1/2 cup Extra virgin olive oil (high quality)
- 1 tablespoon Red wine vinegar
The Sandwich Assembly
- 1 loaf Muffuletta bread (or a large round Italian loaf) (10-inch round, seeded)
- 1/4 lb Genoa Salami (thinly sliced)
- 1/4 lb Ham (preferably Rosemary or Chianina) (thinly sliced)
- 1/4 lb Mortadella (thinly sliced)
- 1/4 lb Provolone cheese (sharp, sliced)
- 1/4 lb Mozzarella 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 minced garlic in a medium mixing bowl.
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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 sit for at least 30 minutes (or overnight) to allow the flavors to marry.
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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
Hollow out a small amount of the soft bread from the center of the top and bottom halves. This creates a 'well' for the olive salad and prevents the fillings 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 a flat, even layer of the Genoa salami over the olives.
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7
Add the layer of sliced ham, followed by the delicate ribbons of mortadella. Ensure the meat reaches the very edges of the bread.
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8
Place the slices of Provolone cheese over the meat, followed by the Mozzarella slices.
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9
Spread the remaining half of the olive salad onto the cut side of the top bread half, ensuring the oil coats the bread well.
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10
Carefully place the top bread onto the sandwich. Wrap the entire loaf tightly in plastic wrap or parchment paper.
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11
Place a heavy skillet or a weighted cutting board on top of the wrapped sandwich for about 30-60 minutes. This 'pressing' phase is crucial for the oil to penetrate the bread.
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12
When ready to serve, unwrap and slice into 4 to 6 wedges using a sharp serrated knife.
💡 Chef's Tips
For the most authentic flavor, make the olive salad 24 hours in advance and keep it in the fridge. If you can't find traditional Muffuletta bread, a wide, round Focaccia or a soft Italian boule works beautifully. Never drain the oil from the salad; that oil is what seasons the bread and gives the sandwich its signature texture. Avoid using 'deli' processed meats; seek out high-quality, thinly sliced Italian cold cuts for the best mouthfeel. If you prefer a warm sandwich, you can toast the assembled loaf in a 350°F oven for 10 minutes before slicing, though cold/room temp is traditional.
🍽️ Serving Suggestions
Serve with a side of Zapp’s Potato Chips for the full New Orleans experience. Pair with a crisp, cold Abita Amber beer or a dry Italian Pilsner. A side of pickled okra or spicy pepperoncini adds an extra acidic kick. Enjoy alongside a simple green salad with a light lemon vinaigrette to cut through the richness of the meats.