What would living in New Orleans be without a good muffuletta? I’m not sure, but I do not want to find out.
This New Orleans Muffuletta is one I love to make for parties and entertaining. It’s always a crowd-pleaser!
Ready to dive in? Jump to the part of this post you are looking for by clicking one of the links below.
🥪 What is a Muffuletta Sandwich?
What exactly is a muffuletta? A muffuletta is a deli sandwich topped with fresh olive salad. It’s also made on a 9″ round italian bread. The “locals” are very particular about where they buy their muffulettas. Personally, I love the ones from Central Grocery by the French Market.
Since I live in suburbia, going to Central Grocery to pick up one of these is not an option -a ninety mile round trip would make it a very expensive sandwich!
The key to a good muffuletta is the quality of the ingredients in it. Most importantly, where your olive salad is made being the biggest factor.
A funny story: I went to the store to purchase olive salad and they were out of “my” brand. I purchased one that said Muffuletta Olive Salad (warning! warning!) and brought it home. When I opened the glass jar, it tasted funny… I looked at where it was made… and it said made in Chicago. What?! (nothing against Chicago).
Off I went again to my local Winn-Dixie and purchased a New Orleans brand. Whew! Seriously, it’s not the same.
Let’s go through some of the key ingredients so you too, can make your own at home. Shall we?
- Round Loaf Italian Bread
- Olive Salad
- Capicola or Deli Ham
- Genoa Salami
- Sliced Mozzarella
- Provolone Cheese
See the entire process, step-by-step in this quick video.
The Bread: 9-10″ round Italian bread.
Olive Oil: I like to moisten my halves with some good Spanish extra virgin olive oil.
Then you have the Capicola ham and salami. Ask the person behind the counter to slice them thin.
Thinly sliced mozzarella and smoked provolone…
Start placing the olive salad in the middle and then work your way out.
This is the most beautiful pie I’ve seen in a long time…
Oh.my.goodness. The combination of the salty meats, the smoked cheese, the strong olive oil flavor and the crunch of the olive salad… Please. refrain from licking or biting your screen. Your device will not like it.
We like to quarter our muffulettas and eat them for lunch (ok, anytime is good too). If you want, you can toast the whole muffuletta, prior to cutting, in your oven for a few minutes to give the bread a little crunch and melt the cheese.
Oh lordy. Yes, I am finished. You may proceed to print the recipe and make your own. Me? off to lick my fingers.
How to Freeze and Reheat Muffulettas
You can freeze muffulettas once fully assembled by wrapping the entire stuffed bread round in plastic wrap, then place it in a zip bag and freeze it for up to 30 days.
To enjoy it, remove the plastic wrap and thaw it overnight or on the counter for an hour. Wrap it in foil and warm it up in the oven at 350 for 15 minutes until heated through.
New Orleans Muffuletta Recipe
- 1 10-inch round Italian bread
- 1 cup Olive Salad
- ¼ lb Capicola or deli ham, 4-6 slices
- ¼ lb Genoa Salami, 6-8 slices
- ¼ lb Mortadella, 4-6 slices
- ⅛ lb Sliced Mozzarella, 3-4 thin slices
- ⅛ lb Provolone, 3-4 thin slices
- Slice the round bread in half horizontally and open it on a flat surface.
- Brush both inner sides of the bread with oil from the Olive Salad or extra virgin olive oil, go a little heavier on the bottom.
- Begin layering thre ham, salami, and mortadella on the bottom half of the bread. Top with cheeses.
- Next, add the olive salad from the center out and spread it, leaving about a half-inch around the edge. Place the top half of the bread over the olive mixture, and press down to let the bread absorb the olive salad juices.
- Using a bread knife, slice the round sandwich into 4 to 6 wedges.
- Optional: place the whole sandwich, before slicing, on a large baking sheet, and toast/warm-up in a 350F preheated oven for about 5 minutes.