Muffuletta Sandwich – The Iconic New Orleans Layered Deli
The Muffuletta Sandwich is a classic New Orleans deli sandwich.It features layers of Italian meats, cheeses, and olive salad.A round sesame loaf provides the traditional foundation.The sandwich is rich, savory, tangy, and incredibly satisfying.Perfect for parties, picnics, lunches, and casual entertaining.Its flavor improves as it rests, making it an excellent make-ahead meal.
Ingredients
For the Olive Salad
- 1 cup green olives, chopped
- 1 cup black olives, chopped
- ½ cup giardiniera (pickled vegetables), chopped
- 2 cloves garlic, minced
- 2 tablespoons capers
- ¼ cup olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
For the Sandwich
- 1 large round sesame loaf (Muffuletta bread if available)
- ¼ pound Genoa salami, sliced
- ¼ pound mortadella, sliced
- ¼ pound ham, sliced
- ¼ pound provolone cheese, sliced
- ¼ pound mozzarella cheese, sliced
Instructions
- Combine green olives, black olives, giardiniera, garlic, capers, olive oil, vinegar, oregano, and pepper in a bowl.
- Mix thoroughly.Refrigerate for at least 30 minutes to develop flavor.
- Slice the round loaf horizontally.Remove a small amount of soft interior bread if desired
- Spread half of the olive salad over the bottom half of the bread.Layer salami, mortadella, ham, provolone, and mozzarella evenly.
- Top with the remaining olive salad.Place the top half of the bread over the filling.
- Wrap tightly in plastic wrap.Let rest for 30 minutes at room temperature or refrigerate for up to several hours.
- Cut into wedges.Serve at room temperature for the best flavor.
Notes
- Traditional Muffuletta bread has a round shape and sesame seed topping.
- Olive salad is the signature component of the sandwich.
- The sandwich tastes even better after resting.
- Use high-quality deli meats and cheeses.
- Giardiniera adds authentic flavor and texture.
- Large sandwiches are ideal for sharing.
- Store leftovers refrigerated.
- Bring to room temperature before serving.