New Orleans Muffuletta

4 servings Prep: 20 m Cook: PT0M Total: 20 m Beginner
5.0/5 (1)
I had wonderful guests this summer from the New Orleans area. As a hostess gift we were rewarded with three potholders reflecting recipes of the New Orleans cuisine and the Mardi Gras colors of gold, purple, and green. The recipe potholders were distributed by Dixieland Music and Gifts. They are so pretty I want to frame them. Here is one of the recipes—this classic muffuletta layered with salami, ham, provolone, mozzarella, and that famous marinated olive salad.

Ingredients

4 servings
  • 1 large round loaf Italian bread
  • 1/3 pound hard salami, sliced thin
  • 1/3 pound ham, sliced thin
  • 1/3 pound provolone cheese, sliced thin
  • 1/3 pound mozzarella cheese, sliced thin
  • 2/3 cup green olives, pitted and chopped
  • 2/3 cup black olives, pitted and chopped
  • 1/4 cup pimento, chopped
  • 3 cloves garlic, minced
  • 1/3 cup fresh parsley, chopped
  • 1/4 tsp black pepper
  • 1/2 cup olive oil
  • 1 fillet anchovy, mashed
  • 1 tbsp capers

Step-by-Step Instructions

  1. Make the olive salad first: Mix thoroughly the green olives, black olives, pimento, garlic, parsley, black pepper, olive oil, anchovy, and capers. Let sit in a covered container for at least 12 hours (or overnight) in the refrigerator to let the flavors marry.
  2. When ready to assemble: Slice the Italian bread horizontally in half. Brush the bottom half with a little olive oil from the olive salad.
  3. Layer on the ham, salami, provolone, and mozzarella in overlapping slices.
  4. Top with the marinated olive salad, spreading it evenly over the cheese layer.
  5. Place the top half of the bread on and press down gently. Wrap tightly in plastic wrap and refrigerate for at least 1 hour (this helps the sandwich hold together and the flavors meld).
  6. Cut into quarters and serve. Can be served cold or at room temperature.

Common Problems and Solutions

Q: Why is my olive salad too oily?

A: You can drain off a bit of the olive oil before spreading it on the sandwich. The oil helps preserve the salad and adds flavor, but you don't need to use every drop. Let it drain in a colander for a minute if it seems too wet.

Q: Can I make this ahead for a party?

A: Absolutely! The muffuletta actually improves when made several hours ahead or even the day before. Wrap it tightly and refrigerate—the flavors meld together beautifully and it's easier to slice when it's been pressed and chilled.

Tips and Techniques

Don’t skip the resting time for the olive salad—those 12 hours really do matter for developing the flavor. If you’re in a hurry, you can use it sooner, but it won’t have that authentic depth. Also, wrapping and refrigerating the assembled sandwich for an hour before cutting makes it much easier to slice cleanly.

Ingredient Substitutions

  • hard salami: mortadella or capicola
  • provolone and mozzarella: all provolone or add some fontina
  • anchovies: omit if you're not an anchovy fan

Equipment Needed

  • Serrated bread knife
  • Mixing bowl
  • Plastic wrap

Historical Context

The muffuletta was invented at Central Grocery in New Orleans’ French Quarter around 1906 by Salvatore Lupo to serve Sicilian workers who would buy separate ingredients for lunch. He combined everything into one satisfying sandwich on round Sicilian sesame bread, and it became a New Orleans icon.