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A New Orleans muffuletta sandwich with olive salad and various meats

Classic New Orleans Muffuletta

This classic New Orleans Muffuletta is a hearty sandwich filled with layers of Italian meats, cheeses, and a tangy olive salad, all pressed together in a round Italian loaf. Perfect for a crowd or a special gathering.
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Prep Time 30 minutes
Total Time 2 hours 30 minutes
Servings 8 slices
Calories 700 kcal

Equipment

  • Medium Bowl
  • Plastic Wrap
  • Aluminum Foil
  • Plate or Cutting Board
  • Heavy object (e.g., cast-iron skillet or heavy cans)

Ingredients
  

Muffuletta

  • 1 round Italian loaf (Muffuletta Bread)

Olive Salad

  • 1 jar pitted green olives, drained and roughly chopped (10-ounce)
  • 1 jar pitted Kalamata olives, drained and roughly chopped (5.75-ounce)
  • 1/2 cup giardiniera (mixed pickled vegetables), finely chopped
  • 1/4 cup capers, drained
  • 3-4 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar

Meats

  • 1/4 pound thinly sliced Genoa salami
  • 1/4 pound thinly sliced hot capicola (or coppa)
  • 1/4 pound thinly sliced mortadella

Cheeses

  • 1/4 pound thinly sliced provolone cheese
  • 1/4 pound thinly sliced Swiss cheese

Instructions
 

Olive Salad Preparation

  • Combine chopped green and Kalamata olives, giardiniera, capers, minced garlic, parsley, oregano, and black pepper in a medium bowl.
  • Pour in olive oil and red wine vinegar, then stir well, cover, and refrigerate for at least 4 hours or overnight.

Sandwich Assembly

  • Slice the Italian loaf horizontally and scoop out a bit of the soft interior crumb from both halves.
  • Brush the inside of the bottom bread half with oil from the olive salad.
  • Layer provolone cheese, salami, capicola, and mortadella evenly on the bottom bread half.
  • Spread a generous amount of the prepared olive salad over the layered meats.
  • Place Swiss cheese slices on top of the olive salad.
  • Place the top half of the bread over the fillings and gently press down.
  • Tightly wrap the muffuletta in plastic wrap and then aluminum foil, then weigh it down for 1-2 hours at room temperature or up to 4 hours in the refrigerator.
  • Unwrap, cut into wedges (quarters or eighths), and serve.

Notes

For best results, prepare the olive salad a day in advance to allow the flavors to deepen. The pressing step is crucial for melding the flavors and making the sandwich easier to eat.