New Orleans Muffuletta Sandwich Recipe

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3 votes | 5326 views

One of the signature delights in New Orleans is the Muffuletta Sandwich, generally made famous by the Central Grocery across from the Cafe du Monde, near the Market, in the French Quarter.

You can craft this sandwich masterpiece with a few cold cuts, a loaf of bread, and a jar of muffuletta olive salad which many stores carry next to the sport peppers, pickles and giardineras.

But you can also craft you OWN olive salad and savor your favorite elements when you make it. A recipe follows.

This sandwich was first introduced about 4 generations ago by Italian immigrants to the Big Easy. That is why it is Italian...

Prep time:
Servings: 6
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Ingredients

Cost per serving $3.92 view details
  • OLIVE SALAD: (be sure to drain any ingredient that is in a liquid)
  • 4 large cloves garlic, finely minced
  • 1 quart pimento-stuffed green olives
  • 1/4 C chopped pepperoncini
  • 1/2 stalk celery, very finely chopped
  • 1 med. carrot, very finely diced
  • 1/2 C chopped pickled cauliflower (I'll post a recipe - its great alone)
  • 1/3 C chopped cocktail onions, well drained
  • 8 oz pickled cauliflower, well drained and sliced
  • 1/2 C capers, drained and rinsed
  • 1/2 C chopped Kalamata or Gaeta olives
  • 1 carrot, peeled finely diced, or minced
  • 2 T celery seeds
  • 1 T +1 tsp dried oregano
  • 1/2 teaspoon freshly ground black pepper
  • Combine everything in a large bowl. Transfer to a large container and top up to cover with good olive oil. Refrigerate and let the 'salad' marinate for at least 3 days before using.
  • THE SANDWICH:
  • 1 round loaf (ideally) italian bread, I use a Serbian bread and stores that carry artisnal breads will have something - even a sourdough would work
  • 1/2 lb regular (not pistacio) mortadella, thinly sliced
  • 1/2 lb hard Genoa salami, thinly sliced
  • 1/2 lb cappicola, thinly sliced
  • 1/2 lb Swiss cheese, sliced
  • 1/2 lb Provolone cheese,sliced
  • 1 cup olive salad with it's olive oil

Directions

  1. Slice the round loaf in half (horizontally). If you have a thick loaf, like a sourdough would be, then scoop out some of the inside of the loaf, creating a 'shell', after all, you will want to eat this bad boy
  2. Onto the moon of bread, spread half of the olive sald to the edges, covering the entire half
  3. Repeat on the other half of the loaf
  4. Now you will build the sandwich on only one of the two sides:
  5. drizzle any the the oil onto the bread (share that oil equally)
  6. Lay two or three slices of mortadella on one 1/2 of the loaf
  7. Lay any of one kind of cheese on the mortadella
  8. Lay either of the remaining meats on the cheese
  9. Lay the other cheese on the meat
  10. Lay the remaining meat on that cheese
  11. You should now have a beautiful alternating meat and cheese stack reposed upon a bed of olive salad
  12. You know what to do now
  13. Gingerly flip the other side of the loaf onto the stack, thereby creating, da-da:
  14. The Muffuletta Sandwich.
  15. Now, go sit in a quiet place and enjoy what you have created!

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Nutrition Facts

Amount Per Serving %DV
Serving Size 213g
Recipe makes 6 servings
Calories 765  
Calories from Fat 591 77%
Total Fat 66.75g 83%
Saturated Fat 21.86g 87%
Trans Fat 0.0g  
Cholesterol 82mg 27%
Sodium 1306mg 54%
Potassium 306mg 9%
Total Carbs 14.53g 4%
Dietary Fiber 1.9g 6%
Sugars 2.41g 2%
Protein 28.39g 45%
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Reviews

  • anne alesauskas
    This was by far one of the best sandwich recipes I have ever made!
    I've cooked/tasted this recipe!
    • A.L. Wiebe
      I made a variation of this sandwich some years ago, as a way to use up a meat and cheese tray left over from a party. There was to be a family picnic the next day, so I made this up, wrapped it tightly in plastic wrap, weighted it down and refrigerated it overnight. It was a huge hit, to say the least!
      Another variation I've seen is to completely wrap the sandwich in foil and then bake it in a 375 degree oven for 15 to 20 minutes or until heated through.
      I think that this sandwich would be good no matter what!
      Awesome recipe, thanks Chef!
      I've cooked/tasted this recipe!
      This is a variation
      1 reply
      • Amos Miller
        January 26, 2012
        Hi, Chef! If you have a foccacia iron, you can really put a finish on this baby. Or heat 2 cast iron skillets, say, a 12"one on high heat and a 14"on medium heat. Put the sandwich in the 14" skillet and place the "super-heated" 12" skillet on the top of the sandwich. I guarantee you the cheese will melt in about 3 minutes. But no matter how you have it, cold and soft or toasted and warm - this is a truly wonderful meal! Thanks for the comment & review.

      Comments

      • Amos Miller
        January 26, 2012
        Hi, Chef! If you have a foccacia iron, you can really put a finish on this baby. Or heat 2 cast iron skillets, say, a 12"one on high heat and a 14"on medium heat. Put the sandwich in the 14" skillet and place the "super-heated" 12" skillet on the top of the sandwich. I guarantee you the cheese will melt in about 3 minutes. But no matter how you have it, cold and soft or toasted and warm - this is a truly wonderful meal! Thanks for the comment & review.
        • anne alesauskas
          March 22, 2011
          This was the best sandwich I ever made, my family LOVED it!!
          • Lindaonwheels
            March 14, 2011
            I am sure this is wonderful! I have tried the "ready-made" olive salad to make a muffaletta sandwich at home, but it just didn't compare! I should have bought some of the jarred olive salad at the Central Grocery when we were in New Orleans!

            However, I don't think I am up to this...I don't think it will make it onto my "Disabled, but Still Cooking" page.

            I have several dishes that I need to add to my page, but haven't been up to it these past few weeks.
            • Jed Gibbons
              March 8, 2011
              This looks wonderful. I know I will be craving it tomorrow! the olive salad looks great Amos.
              • annie
                March 7, 2011
                Sounds delish looks that way to will have to try this soon

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