Classic New Orleans Muffuletta

Classic New Orleans Muffuletta sandwich wedge with layers of meats, cheeses, and olive salad on a sesame loaf, served on marble with more sandwiches blurred in the background. — Classic New Orleans Muffuletta – layered meats, cheeses, and zesty olive salad inside sesame bread, a true taste of the Crescent City.

The Classic New Orleans Muffuletta is a legendary sandwich that captures the bold flavors of Louisiana’s Crescent City. Built on a round Italian loaf, it’s filled with cured meats, cheeses, and a briny olive salad that soaks into the bread. Each bite delivers unforgettable flavor, balancing richness with tangy freshness.

Created in the early 1900s by Italian immigrants, the muffuletta became a favorite among busy market workers in New Orleans. Over time, it grew into an iconic local food, loved equally by residents and visitors.

What makes this sandwich truly special is the olive salad. A mix of olives, peppers, giardiniera, and herbs adds zesty contrast to creamy cheese and savory meats. Resting the sandwich before slicing allows the flavors to blend beautifully.

Perfect for a picnic, game-day spread, or casual dinner, the Classic New Orleans Muffuletta offers a taste of tradition in every slice.

Recipe Yield: 8 servings

INGREDIENTS

1 large round Italian loaf (10-inch)
1 cup green olives, pitted and roughly chopped
1 cup Kalamata olives, pitted and roughly chopped
1 cup giardiniera, drained and chopped
1/4 cup roasted red peppers, chopped
2 tbsp capers, rinsed and drained
8 oz sliced Genoa salami
8 oz sliced mortadella
8 oz sliced capicola (or ham)
8 oz sliced provolone cheese
8 oz sliced mozzarella cheese
1/3 cup extra-virgin olive oil
2 tbsp red wine vinegar
1 tsp dried oregano
1/2 tsp crushed red pepper flakes

INSTRUCTIONS

1. Prepare the olive salad:
In a medium bowl, combine green olives, Kalamata olives, giardiniera, roasted red peppers, capers, olive oil, vinegar, oregano, and red pepper flakes. Mix well, cover, and refrigerate for at least 2 hours or overnight for best flavor.

2. Slice and hollow bread:
Using a serrated knife, slice the loaf horizontally. Gently scoop out some of the soft interior to make room for the fillings, leaving about 1-inch thickness on each side.

3. Layer the olive salad:
Spread half of the chilled olive salad evenly on the bottom half of the bread. Press lightly so the juices soak into the loaf.

4. Build the sandwich:
Layer salami, mortadella, capicola, provolone, and mozzarella over the olive mixture. Repeat layers if needed for thickness.

5. Finish with olive salad:
Spread the remaining olive salad over the top, pressing gently into the bread. Place the top half of the loaf over the filling.

6. Press and rest:
Wrap the muffuletta tightly in plastic wrap or parchment. Place a heavy skillet or cutting board on top and let rest for at least 30 minutes (up to 2 hours). This helps meld flavors and makes slicing easier.

7. Slice and serve:
Cut into wedges and serve at room temperature.

Helpful Tips to Perfect This Recipe

Use the Right Bread: Choose a large, round Italian loaf with a firm crust—it holds the olive salad and meats without getting soggy.
Make Ahead for Flavor: Muffuletta tastes even better after resting a few hours, as the olive salad marinates the meats and bread.
Balance the Layers: Keep meats and cheeses evenly layered so each bite delivers the perfect balance of flavors and textures.

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