Muffaletta Sandwich is an incredible New Orleans’ original Italian-style round sandwich stacked with delectable layers of ham, mortadella, salami, cheese, and its epic trademark layer – the olive salad. It’s a mouthful of exquisite flavors and textures – a party for your taste buds!
If you’ve never been to New Orleans, you’re missing out! Because muffaletta sandwiches (moof-fuh-LEHT-tuh or moo-foo-LE-ta) are so worth the trip. This has to be one of the top five best sandwiches in the world.
Since the bread is the hardest thing to find outside of NOLA, I swapped it with a round loaf of Italian bread. You can also use a good submarine-style roll. The key is to use firm bread that doesn’t get soggy quickly, so it stays together until you can devour this deliciousness. Whatever bread you use will be as enjoyable as the original, with beautiful layers stuffed inside.
The Origin of Muffaletta Sandwiches
Salvatore Lupo is credited with inventing this sandwich in 1906. He owned an Italian grocery store with a deli, the Central Grocery, on Decatur Street in the French Quarters. It was so cool to see it for myself because his family still runs the place.
He created the classic muffaletta sandwich using a wide, round flat loaf of Sicilian bread covered in sesame seeds. It’s pleasantly soft on the inside and exquisitely crusty on the outside.
Recipe Ingredients
Don’t let the long ingredient list scare you. It’s so worth it.
- Bread – You want a round, wide, flat loaf firm enough to hold up to all that goodness you’ll be filling it with. Muffaletta sandwich bread would be ideal, but focaccia and ciabatta will work.
- Olive Salad – Black and green olives spiced with pimiento, capers, garlic, oregano, parsley, and basil make a fantastic salad but put it in a sandwich, and you’ll be in heaven.
- Meat – Deli meats like ham, salami, and mortadella (an Italian sausage) give you a soul-satisfying experience.
- Cheese – Traditional cheeses used are Swiss and provolone. But almost any cheese goes fantastically with bread, olives, and meat. When the craving hit, there was provolone and mozzarella. But hey, fontina, smoked mozzarella, Gruyere, etc., are fantastic.
- Salad Dressing – Extra virgin olive oil and red wine vinegar add distinct flavors to the salad.
How to Make a Muffuletta Sandwich
Olive Salad
- Mix – Remove olive pits if they have them, and cut the olives up into pieces. Mix the black and green olives, pimento, capers, garlic, oregano, basil, and parsley in a medium bowl. (Photos 1-3)
- Season – Add olive oil, red wine vinegar, salt, and pepper, and thoroughly mix. Store in the refrigerator in a glass container for up to two weeks. (Photo 4)
The Sandwich
- Cut and Brush – Cut the bread horizontally. Then remove its interior, leaving about a 1-inch border. Brush the bread generously with oil from the salad. (Photos 5-8)
- Assemble – Layer the sliced meats and cheese, followed by the olive salad mixture – make sure to include juices with it. (Photos 9-11)
- Press and Compress – Repeat layers with remaining meat, cheese, and olive mixture, then top with lettuce if desired. Put the lid back on the bread and press gently to compress. (Photos 12-15)
- Rest – For best results, wrap bread with plastic and let it rest for at least 1-2 hours before serving. Cut into desired shapes. (Photo 16)
Recipe Variations
- All Veggies – Skip the meat and replace them with your favorite veggies, such as spinach, bell pepper, carrot, kale, and cabbage. Tofu and mushrooms are also excellent additions.
- Endless Options – The muffaletta sandwich is all about the olive salad. So add them to your pizza, burger, and grilled cheese sandwiches for an extra flavorful New Orleans twist.
- Meat Subs – If meat deli is not your thing, you can use leftover rotisserie chicken or turkey, pulled pork, steak, or shredded chicken.
- Salad – Do your dietary choices exclude bread? Chop the meat and cheese into bite-sized pieces and layer them on a bed of lettuce or a muffaletta salad.
Tips and Tricks
- Olive salad is best made ahead because the longer it sits, the better it tastes. But make sure to store it well to preserve it well.
- A splash of red wine vinegar if you don’t have balsamic vinegar.
- Spread the olive mixture generously until you can’t see the surface of the bread. Make it as uniform as possible to leave space and keep the balance for the meat and cheese.
- Save the bread you take out of the middle because you can use it to make homemade croutons.
Make Ahead Instructions
The olive salad for muffaletta sandwiches is best made ahead (up to two weeks) and refrigerated until you’re ready to make your sandwiches. But the sandwich can be assembled a couple of hours ahead and then wrapped, so the bread doesn’t dry out.
Serving and Storage Instructions
When serving, cut it gently to the size your family wants because kids may prefer smaller ones.
Wrap leftover muffulettas tightly with a cling wrap in a freezer-safe resealable bag before storing it for up to four days in the fridge.
Or you can freeze it for 30 days. To enjoy it warm, thaw overnight in the fridge and reheat in the oven under 350℉/177℃ for 15 minutes.
FAQs
What separates the muffuletta sandwich from an ordinary sandwich is the olive salad. It adds a lovely tangy and bittersweet combination and colorful presentation.
What separates the muffuletta sandwich from an ordinary sandwich is the olive salad. It adds a lovely tangy and bittersweet combination and colorful presentation.
Giardiniera enjoys pickled bell peppers, cauliflower, carrots, and celery. And that’s the base for the muffaletta salad, and then you add olives. Olives are the difference.
What to Serve With Muffuletta Sandwiches
Enjoy it like a true New Orleanians by serving it with onion rings or seasoned fries, coleslaw or potato salad, and fried pickles. If you’d like healthier options, try baked potato wedges, roasted asparagus, and a side of lentil soup.
More Mouthwatering Sandwich Recipes to Try
- Philly Cheese Steak Sloppy Joes
- Fried Fish Sandwich
- Shrimp Po’Boy Sandwich
- Chicken Salad Sandwich
- South African Grilled Cheese Sandwich
- Vegan Sloppy Joes
Conclusion
Muffaletta sandwiches, with their flavor explosion, create a party in a party. Would you like to keep up with new recipes? Then sign up for my newsletter. 😍
Watch How to Make It
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This blog post was originally published in February 2018 and has been updated with additional tips, new photos, and a video
Frank Speyerer says
These are my ingredients for a Muffuletta.
โข Ciabatta Italian bread
โข olive oil
โข Genoa salami, thinly sliced
โข Mortadella, thinly sliced
โข Emmental Swiss cheese
โข Provolone cheese, sliced
โข ham, thinly sliced
โข Provolone cheese, sliced
โข olive salad with olive oil
These are my ingredients for a Muffuletta Olive Salad.
โข large pimento stuffed green olives, slightly, crushed and well drained
โข Calamatta Olives (or Black) Pitted
โข Gardiniera (pickled cauliflower, pepperoncini), drained and sliced
โข capers, drained
โข garlic, peeled and thinly sliced
โข celery, thinly sliced diagonally
โข carrots, peeled, thinly sliced diagonally
โข Italian parsley, finely chopped
โข oregano
โข red pepper flakes
โข Red Wine Vinegar
โข pimientos
โข green onions, thinly sliced
โข cocktail onions, drained
โข extra virgin olive oil
โข vegetable oil
โข โจKosher salt
โข ground pepper
Frank Speyerer says
These are my ingredients for a Muffuletta
โข Ciabatta Italian bread
โข Genoa salami, thinly sliced
โข Mortadella, thinly sliced
โข Emmental Swiss cheese
โข Provolone cheese, sliced
โข ham, thinly sliced
โข Provolone cheese, sliced
โข olive salad with olive oil
Claudia says
After hearing about the “Muff” sandwich for several years, my cousin (Italian, as I) talked me into ordering a sandwich at a local sandwich shop. It was, so-so. It had the meat & cheese, but no olive salad mixture! My cousin was vey disappointed, as she had eaten a few Muffalettas in her time. She could not believe that there was no olive salad mixture. “That was a necessary ingredient!!”
We both decided to try your recipe. “Now, this is a “Muff”‘ she said.
I must say, yours is a great recipe! Absolutely a great sandwich. My “old man”, loved it, too. Thank you for a great recipe and the best Muffaletta I’ve eaten.
imma africanbites says
Awww, thank you so much, Claudia! This is one of my fave sandwiches, too. ๐
Annette says
Looks really yummy but sodium & cholesterol is too high can you show some low calories sandwiches, I love the fact that you a dietary guide thanks keep it up.
2pots2cook says
Looks Divine !
henry says
hey Imma, great recipe made and was just perfect.
Thanks
ImmaculateBites says
Yay! Thanks for the feedback , Henry.