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A New Orleans muffuletta sandwich with olive salad and various meats

Classic New Orleans Muffuletta

This classic New Orleans Muffuletta sandwich is packed with a flavorful olive salad, a variety of cured meats, and cheeses, all nestled in a round loaf of bread. Perfect for a picnic or a delicious meal.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 8 slices
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Olive Salad
  • 1 cup mixed brined olives (like Kalamata, green Castelvetrano) pitted and roughly chopped
  • ¼ cup giardiniera (pickled mixed vegetables) finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons capers drained
  • ¼ cup fresh parsley chopped
  • 1 teaspoon dried oregano
  • ¼ cup olive oil (extra virgin preferred)
  • 2 tablespoons red wine vinegar
  • ¼ teaspoon black pepper
  • red pepper flakes Pinch (optional, for a little kick)
Sandwich
  • 1 muffuletta bread (or a sturdy round Italian loaf) round loaf, about 8-10 inches in diameter
  • 6 slices mortadella
  • 6 slices Genoa salami
  • 6 slices thinly sliced ham (such as Black Forest or Prosciutto Cotto)
  • 6 slices provolone cheese
  • 6 slices Swiss cheese

Equipment

  • medium bowl
  • knife
  • plastic wrap or foil
  • heavy object (e.g., cast iron skillet, heavy books)

Method
 

Olive Salad
  1. Combine chopped olives, giardiniera, minced garlic, capers, parsley, oregano, olive oil, red wine vinegar, black pepper, and red pepper flakes in a bowl.
  2. Stir well, then cover and refrigerate for at least 30 minutes to allow flavors to meld.
Prep and Assemble
  1. Carefully slice the muffuletta bread horizontally in half.
  2. Spread a generous layer of the olive salad on both halves of the bread.
  3. Layer mortadella, Genoa salami, ham, provolone cheese, and Swiss cheese on the bottom half of the bread.
Press and Serve
  1. Place the top half of the bread over the layered ingredients and gently press down.
  2. Wrap the muffuletta tightly and place a heavy object on top. Refrigerate for at least 30 minutes or up to 4 hours to meld flavors.
  3. Unwrap, slice into wedges, and serve.

Notes

For an even more authentic experience, let the olive salad marinate overnight. You can also customize the meats and cheeses to your preference. The longer the sandwich presses, the better the flavors will meld, making it easier to slice and enjoy. This sandwich is best served at room temperature after pressing.