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This muffaletta recipe is the ultimate sandwich from New Orleans, piled high with Italian meats, cheese, and a homemade spicy olive salad. Feeds a crowd!
Muffaletta Sandwich Recipe
We're making a big Muffaletta Sandwich in the Chili Pepper Madness kitchen today, my friends. Have you ever had a muffaletta? What a great sandwich!
I encountered my very first muffaletta on a foodie tour of New Orleans, where we were served a thick slice of the traditional version. Talk about delicious...and filling. New Orleans muffalettas have no equal. It is the ultimate classic New Orleans sandwich.
The muffaletta is layered with Italian cold cuts, including capicola, mortadalla and salami, lots of provolone cheese and a flavor powerhouse olive salad or spread that stands up to all that meat. It's all spread over round Italian bread, and meant to serve a small group.
I sometimes see it mistakenly spelled "muffuletta sandwich". The sandwich was reportedly invented by Sicilian immigrant Salvatore Lupo at the Central Grocery Co in New Orleans in 1906 and has clearly stood the test of time, a true tribute to its flavorful impact.
I like to make this advance for parties or for us for long hike days. Great lunch! I think you're going to love this one, my friends.
Let's talk about how to make a muffaletta sandwich, shall we?
Muffaletta Sandwich Ingredients
- Green Olives: chopped
- Giardiniera: or use pickled peppers
- Roasted Red Peppers: chopped
- Shallot: minced
- Capers: rinsed and drained
- Garlic: minced
- Olive Oil: for mixing
- Red Wine Vinegar: for acidity
- Dried Basil: to taste
- Dried Oregano: to taste
- Salt and Pepper: to taste
- Italian Bread: 1 10-inch round loaf
- Capicola: thinly sliced
- Mortadella: thinly sliced
- Salami: Genoa preferred, thinly sliced
- Deli Ham: optional addition
- Provolone Cheese: sliced
- Smoked Mozzarella: optional addition
How to Make a Muffaletta
- Make the Olive Salad:
- Mix together the olives, giardiniera, roasted red peppers, shallot, garlic, olive oil, vinegar, basil and oregano in large bowl. Season to taste with extra oil, salt and pepper.
- Prep the Bread:
- Slice the loaf of bread in half lengthwise and scoop out part of the interior to make room for the olive salad. Save the scooped out bread for another use if you’d like. Lay the bread slices down with the insides facing up.
- Spread the Olive Salad:
- Spread the olive tapenade mixture evenly over the bread slices.
- Layer the Fillings:
- Layer the bottom half of the bread with layers of meat capicola, mortadella, salami and provolone cheese. Top with the other half of bread.
- Press and Rest:
- Wrap the entire muffaletta sandwich with plastic wrap and set a cast iron pan or other weight over the top of the sandwich to lightly press it down. Set aside for at least 1 hour. Overnight is even better for more developed flavor.
- Slice and Serve:
- Unwrap the sandwich, slice it into 8 triangular pieces and serve it at room temperature, or into 4 large slices for very hungry people.
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Recipe Tips & Notes
Muffaletta Bread. I can't find muffaletta bread sold anywhere outside of New Orleans, so I buy a large round loaf of Italian bread. It is traditionally made on round bread, though you can use others, such as focaccia or a sub roll. Any bread will do, but I suggest using thicker, denser bread to stand up to the olive spread.
The Meats. Salami, mortadella and capicola are often used, though you can also use deli ham.
The Cheeses. Provolone is very common, though Swiss and mozzarella are also used. Try smoked mozzarella. Yum.
Homemade Olive Salad. The olive tapenade is typically made with chopped olives mixed with chopped Italian style giardiniera ingredients (carrots, cauliflower, celery, peppers), though you can use other pickled vegetables and peppers with olive oil and Italian seasonings.
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Storage and Leftovers
Leftover muffaletta will last 3-4 days in the refrigerator, wrapped in plastic or in a sealed container. It's great enjoyed cold, or taken out and served again at room temperature.
I do not recommend freezing the leftovers.
That's it, my friends. I hope you enjoy your muffaletta sandwich. Let me know if you make it. I'd love to hear how it turned out for you. I love this recipe.
Frequently Asked Questions
- → What kind of bread should I use for a muffaletta?
Use a round Italian loaf or traditional muffaletta bread if available. A dense bread works best to hold the fillings and olive spread without becoming soggy.
- → Can I make a muffaletta in advance?
Yes, it's ideal to make it a few hours ahead or even the night before. Letting it rest enhances flavor as the olive salad soaks into the bread.
- → What meats go into a muffaletta?
Common choices include thinly sliced capicola, mortadella, salami, and sometimes deli ham. You can mix and match based on preference.
- → What cheese is best for this sandwich?
Provolone is classic, but mozzarella or smoked mozzarella are tasty alternatives. Swiss is sometimes used as well.
- → How long do leftovers last?
Leftovers can be refrigerated for 3 to 4 days, wrapped tightly. They’re great cold or served at room temperature.
- → Can I freeze muffaletta sandwich slices?
Freezing is not recommended as the texture of the bread and olive salad will suffer upon thawing.