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When I was in New Orleans, there was one sandwich at the very top of my must-eat list: the famous muffuletta. Everyone told me the same thing: “Whatever you do, don’t order a whole one.” Naturally, I figured they were exaggerating.
Well… they weren’t. I ordered a quarter of a sandwich, and even that was more than I could finish! Of course, that didn’t stop me from recreating it at home. And trust me, this is one of those sandwiches you absolutely have to make at least once. And if you love iconic New Orleans food, make sure to also check out the New Orleans beignets.
Table of contents
Tip from Simone
The secret to a truly great muffuletta? Patience.
Both the olive salad and the sandwich itself taste even better if you let the assembled sandwich rest in the refrigerator for at least an hour before serving. This gives all the flavors time to soak into the bread, making every bite even more delicious.
If you’re a sandwich lover, be sure to check out my other sandwich recipes. And if you’re planning a trip, you’ll also find plenty of tips on what to eat and do in New Orleans.
The Origin of the Muffuletta
The muffuletta is one of New Orleans’ most iconic foods. It was created in the early 1900s at Central Grocery, an Italian grocery store where Sicilian immigrants would put together lunches of cured meats, cheese, olives, and fresh bread. According to legend, owner Salvatore Lupo decided to combine all of those separate ingredients into one large round loaf. A brilliant idea, because today the muffuletta has become a true New Orleans classic that you’ll find all over the city.
Recipe Ingredients
A muffuletta is definitely not a light meal. One whole loaf easily serves about 8 people, so keep that in mind when you’re planning.
For the Olive Salad
- Olives – I use a combination of green olives and Kalamata olives, but feel free to use your favorites. Just avoid sweet olives.
- Capers – add a bright, tangy flavor that balances the richness.
- Roasted red peppers – soften the olive salad with a subtle sweetness.
- Garlic – one clove is plenty.
- Red onion – adds freshness and a little crunch.
- Red wine vinegar – brings all the flavors together.
- Olive oil – makes the olive salad rich and spreadable.
- Fresh flat-leaf parsley – adds a fresh, herby finish.
For the Sandwich
- Mortadella – essential if you want an authentic muffuletta. If you can’t find it, simply use extra ham or another Italian deli meat.
- Turkish bread – a great substitute for traditional muffuletta bread, which can be difficult to find outside New Orleans.
- Provolone – a mildly sharp Italian cheese.
- Leerdammer – adds a creamy, slightly nutty flavor. Swiss cheese or mild provolone also work well.
- Ham
- Salami
How To Make a Muffuletta Sandwich
Step 1 – Gather all ingredients
Start by gathering everything you’ll need to make this classic New Orleans sandwich.
Step 2 – Make the Olive Salad
Add all of the olive salad ingredients to the bowl of a food processor. You can do this by hand, but it’s a lot of chopping.
Step 3 – Pulse until combined
Pulse until you have a coarse olive salad. Don’t over-process – you want texture, not a smooth paste.
Step 4 – Assemble the sandwich
Now it’s time to build your sandwich. Layer the meats and cheeses on the bread, then finish with a generous layer of olive salad.
Storage
Wrap the muffuletta tightly and store it in the refrigerator for up to 2 days. In fact, many people think it tastes even better the next day after the flavors have had more time to develop.
I don’t recommend freezing it. The olive salad releases moisture as it thaws, leaving the bread quite soggy.
FAQ Muffuletta Sandwich
Absolutely! In fact, it’s even better when made a few hours ahead so all the flavors have time to meld together.
Yes. While mortadella, salami, and ham are traditional, you can mix and match your favorite Italian deli meats.
Definitely. Replace the meats with grilled vegetables like zucchini, eggplant, and roasted peppers, and don’t skip the olive salad, it provides most of the signature flavor.
Not necessarily. You can finely chop all the olive salad ingredients by hand if you don’t have one.
Because it was originally designed as a hearty, shareable lunch for workers. It’s meant to feed a crowd, making it perfect for parties, picnics, or game day.
More Sandwich Recipes
If you love sandwiches as much as I do, make sure to check out the below sandwich recipes as well!
Muffuletta Sandwich
Ingredients
Olive Salad
- 200 grams green olives
- 45 grams capers
- 200 grams Kalamata olives
- 100 grams roasted red peppers
- 1 clove garlic
- 1 red onion
- 1 tbsp red wine vinegar
- 3 tbsp olive oil
- 15 grams fresh flat-leaf parsley
- Salt and black pepper
Sandwich
- 200 grams provolone cheese
- 150 grams Swiss cheese (I used Leerdammer)
- 200 grams ham
- 200 grams salami
- 200 grams mortadella
- 1 large Turkish loaf or round Italian bread
Instructions
- Add all of the olive salad ingredients to a food processor and pulse until coarsely chopped. Season with salt and pepper. Refrigerate for at least one hour so the flavors can develop.
- Slice the bread in half horizontally.
- Layer the cheeses and deli meats on the bread, then spoon the olive salad generously over the top.
- Place the top half of the bread back on, press down firmly, wrap tightly in plastic wrap, and refrigerate for another hour before serving.
- Cut into quarters and enjoy. Chances are you’ll be full for the rest of the day. 😉
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
