Muffaletta Sandwich New Orleans (Printer-Friendly)
A New Orleans classic packed with meats, cheese, and zesty olive salad on Italian bread.
# What You’ll Need to Cook:
→ Olive Salad (Tapenade)
01 -
1 cup green olives, chopped
02 -
1/2 cup giardiniera or pickled peppers, chopped
03 -
1/2 cup roasted red peppers, chopped
04 -
1 shallot, finely chopped
05 -
1 tablespoon capers, drained
06 -
2 cloves garlic, minced
07 -
1/4 cup olive oil
08 -
2 tablespoons red wine vinegar
09 -
1/2 teaspoon dried basil
10 -
1/2 teaspoon dried oregano
11 -
Salt and black pepper, to taste
→ Sandwich Assembly
12 -
1 10-inch round Italian bread loaf
13 -
4 oz capicola, thinly sliced
14 -
4 oz mortadella, thinly sliced
15 -
4 oz salami or Genoa salami, thinly sliced
16 -
4 oz provolone cheese, sliced
17 -
Optional: 2 oz smoked mozzarella, sliced
# Steps to Prepare:
01 -
Combine olives, giardiniera, roasted red peppers, shallot, garlic, capers, olive oil, vinegar, basil, and oregano in a large bowl. Season with salt and pepper to taste.
02 -
Slice the Italian bread loaf in half horizontally and hollow out a portion of the interior to make space for the filling.
03 -
Evenly distribute the olive salad mixture across both cut sides of the bread.
04 -
On the bottom half of the bread, layer capicola, mortadella, salami, and provolone cheese. Add optional mozzarella if using.
05 -
Place the top half of the bread over the fillings. Wrap tightly with plastic wrap and place a heavy object like a cast iron pan on top. Let rest for at least 1 hour or overnight in the refrigerator.
06 -
Unwrap the sandwich, cut into 4 to 8 slices, and serve at room temperature.
# Extra Cooking Tips:
01 -
Resting the sandwich allows the olive juices to soak into the bread, enhancing flavor.
02 -
Using denser bread helps prevent sogginess from the olive mixture.
03 -
Muffaletta is best served at room temperature to allow the flavors to shine.