This hearty, flavor packed monster of a sandwich is a Louisiana speciality.
Ever since eating my first Muffuletta as a child at Central Grocery in the French Quarter in New Orleans,
I have been hooked and now I make mine at home including the delicious olive salad spread.
The bread is crusty, covered in sesame seeds and about 10 inches around. It is usually cut in quarters (enough for one person), halves or served whole for 2-4 people. I bought mine from my local McAlister’s Deli. They get the Gambino brand Muffuletta bread shipped to them fresh and I was able to buy just the bread from them for a couple bucks.
If you can’t find the traditional Muffuletta bread you can use crusty French bread or even an herb Focaccia bread would be delish! For the olive salad spread, which is absolutely essential for this recipe, you can create your own by mixing olive oil, peppers, olives, and pickled veggies or go the easy route like me a buy a jar of Olive Salad. I love the Boscoli brand!
New Orleans Muffuletta Sandwich with Olive Salad
2-4 servings
Ingredients
For the sandwich:
- 10 inch round Muffuletta bread loaf or substitute French or Focaccia bread
- 1/4 lb mozzarella cheese sliced
- 1/4 lb provolone cheese sliced
- 1/4 lb ham sliced
- 1/4 lb salami sliced
- 1/4 lb capicola or substitute mortadella, sliced
- 1/2- 1 cup olive salad
- optional: 2-4 tbsp spicy brown mustard
For the olive salad:
- 1 gallon large pimento stuffed green olives slightly crushed and well drained
- 1 quart jar pickled cauliflower drained and sliced
- 2 small jars capers drained
- 1 whole stalk celery sliced diagonally
- 4 large carrots peeled and thinly sliced diagonally
- 1 small jar celery seeds
- 1 small jar oregano
- 1 large head fresh garlic peeled and minced
- 1 teaspoon freshly ground black pepper
- 1 jar pepperoncini drained (small salad peppers) left whole
- 1 pound large Greek black olives
- 1 jar cocktail onions drained
Instructions
For the sandwich:
- Preheat oven to 350 degrees.
- Split the bread loaf in half.
- Spread olive salad on the inside of the top half.
- Add all sliced meat on the bottom inside loaf.
- Top with sliced cheese.
- Optionally you can add a few tablespoons of spicy brown mustard to the top loaf (my Mom likes to add this!)
- Place the top loaf on top of meat cheese and place on a baking sheet.
- Toast in the oven until golden and cheese is melted, about 10 minutes.
- Cut into fourths and serve warm.
For the olive salad:
- Combine all ingredients in a large bowl or pot and mix well.
- Place in a large jar and cover with 1/2 olive oil and 1/2 Crisco oil.
- Store tightly covered in refrigerator. Allow to marinate for at least 24 hours before using.
Olive Salad makes this sandwich!
You can usually find it in the condiment aisle or you can make your own.
Split the bread loaf in half.
Spread meat then cheese on the bottom split loaf.
Spread olive salad generously on the top sliced bread loaf.
Add all sliced meat on the bottom inside loaf. Top with cheese.
Add the top loaf to the bottom half and place on a baking sheet.
Bake for about 10 minutes at 350 degrees until bread is toasted and cheese is melted.
Optionally you can add spicy brown mustard on top of the olive salad spread.
Cut into 4ths and serve warm.
That is one monster sandwich!
Have your napkins ready and give your taste buds a party with this Mega Muffuletta!
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There are so many cute things to choose from! I like the chevron stockings and the tree skirt – would love to have the whole set! 😀
WOW! I followed a link here from Pinterest. When I saw that sandwich it instantly took me back to a couple of trips I''ve made to New Orleans in the past. May fav city that I have visited. Thanks for the recipes. I can't wait to get start putting together that olive salad and making muffullettas right here in cold snowy Nova Scotia. I've subscribed to your blog and am looking forward to more wonderful southern foodie posts. Love it!
Please make the recipe for Muffuletta sandwich printable so that I can take it to the store with me for ingredients. Thanks!
I did not realize that this older recipe had not been updated. The post should be much easier to read now and I made the recipe card printable.