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 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!
🍞 Ingredients
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 WinnDixie 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
- Mortadella
- Sliced Mozzarella
- Provolone Cheese
🗒️ Instructions
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.
You can purchase the Olive Salad on Amazon here.
Ps – If you are wondering how your next lunch idea could possibly top this one, I’ve totally got you covered. Grab one of my meal plans here to treat yourself (and your family) to yummy meals like this one after another!
😋 Recipe
New Orleans Muffuletta Recipe
This muffuletta sandwich recipe is made in the authentic New Orlean’s style! Flavorful and delicious, your muffuletta can be prepared in minutes so you can enjoy it any time of day.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 6 1x
- Category: Lunch
Ingredients
- 1 10″ round loaf Italian bread
- 1 cup Olive Salad
- 1/4 lb Capicola or deli ham (4–6 slices)
- 1/4 lb Genoa Salami (6–8 slices)
- 1/4 lb Mortadella (4–6 slices)
- 1/8 lb Sliced Mozzarella (3–4 thin slices)
- 1/8 lb Provolone (3–4 thin slices)
Instructions
- Slice the round bread in half and open both sides 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, quarter the sandwich and enjoy. You’ve just created pure heaven!
- 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.
Nutrition
- Serving Size: 1 sandwich slice
- Calories: 499
- Sugar: 2.5g
- Sodium: 2162.5mg
- Fat: 25g
- Saturated Fat: 14.4g
- Carbohydrates: 36g
- Fiber: 4.6g
- Protein: 29
- Cholesterol: 78.6mg
Keywords: muffuletta, muffuletta recipe, muffaletta sandwich, muffuletta sandwich, muffuletta New Orleans
Oh my goodness – that looks SO GOOD! I love olives and crusty bread! Mmm! Love that you shared a little bit of you with us too! eHugs, Kelly
e hugs!! 🙂
Thank you for this recipe. We went to NO last week for the 1st time. May I add it was just for this sandwich. We saw it on the food network. My question is what brand of olives do you use?
Hi Kim! Here are a couple olive salad jars you can order on Amazon. I buy Boscoli at my local supermarket. Enjoy!
I have never heard of a Muffuletta before now! It looks beyond dlish and savory. Thanks for the recipe! Now I have to try and see if I can make it look and taste as good as your pics look!
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Nothing quite like being in NOLA at Central Grocery munching on the utmost very best Muffuletta!!! Thank you so much for bringing back precious memories!
thank you Margie!
I have had a lot of muffulattas from Central Market but I have found theIRS lacking on the meat. I had one of the best Muffulattas ever at Mo’s Pizza on the Best Bank in Westwego yesterday. Fresh bread lots of meat and moist. Great sandwitch and reasonable price.
I’ll have to try it out!
Well this brings back memories I went to beauty school in Slidell in the 80s and the girls brought a muffalatta from a restaurant to school instantly fell in love ! Never forgot it . Where can I get that olive salad? I’m in California -thank you
Hi Bernadette! Here are a couple olive salad jars you can order on Amazon. Enjoy!
Whole Foods sells an Olive Salad at their Olive Bar and they even specify that it’s for the Muffeletta!
Saw you on Pinterest and just HAD to stop by! This looks delicious! New follower 🙂 Thanks for sharing.
Michelle
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let me know how your family enjoys them Michelle!
That’s actually authentic – good job. So many recipes don’t use mortadella or specify capicola or even Genoa salami. A lot of New Orleanians will use Chisesi ham instead of capicola, but it’s similar. One tip, though. The top half of the bread should be scooped out to allow for more olive salad. If you look at the ones from Central Grocery (which are the original recipe), the top is hollowed out to hold a mound of olive salad.
Also, try the toasted muff at Napoleon House. That’s the only one that comes close to topping the original, and it’s probably been around nearly as long.
Thank you! I love love toasted muff! Thanks for mentioning the hollowing the top if the muff, I do that but it doesn’t picture as nicely 😉
Indeed, I totally agree with being particular with the ingredients especially the olive salad. It is really funny that I had the same experience as yours. I also tried making my own olive salad but to no success. It just did not taste right, so I always go find something made from New Orleans. Thank you for this post. This reminds me to make muffulettas one of these days.
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OMG…..how I miss Central Grocery Muffulettas!!! Yum!
I make these every year for my Mardi Gras party and could not agree more, Boscoli Olive Salad is the best on the planet, nothing else will do for this sandwich! I have tried others out of desperation but I don’t like the Italian spin on them. Will be using your recipe this Mardi Gras as I usually do not used the smoked provolone……
DGray,
You can, of course, use regular provolone. I just prefer the smoked. 🙂 Enjoy!
I want to make this for a Mardi Gras potluck we are having at work. Can it be made a day in advance?
Absolutely.
We’re can I find that olive salad, live in Florida can not find any muffuletta olive Salad anywhere.
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You can find the olive salad here: http://amzn.to/2osMRQ4 Enjoy!
I ,ale these and I live in NH. I worked for years in Milford, MA that had a terrrific Italian market that made these by the score, you didn’t have order them. They were in a big cooler wrapped tightly in plastic wrap. Anzd they were cheap. They were lunch for 4 guys but we usually split them 3 ways. Up here in New England I can get everything that does in it but I’ve had to look around for bread and found them.. I have an old buddy that grew up in NOLA and he was surprised I was making them. Very obscure way up north!!! Though my friends have loved these, I bring one to a party and cut it into 8 pieces. I never take anything home.
I’m so glad these are a hit among your friends.
In my career i have worked all over the world had have always missed my native food. While working in the US and away from NOLA I have been able to come close to a muffuletta built at Subways. The only problem with Subways is the lack of olive salad and you have to use black olives close your eyes and it’s close to tasting like a muffuletta.
I love the “you have to close your eyes… and it’s close to tasting like a muffuletta.” Glad you found my recipe 🙂
I make them same way except I use the oil from the olive mix on both the top and bottom of the bread. I wrap it in foil overnight and then heat it up for about 15-20 at 325 degrees. So very good
Just made my first trip to New Orleans and was told by a friend I had to eat a Muffuetta while there. I did and fell in love with them. I purchased the Olive Salad (fortunately) from Central Grocery. Then on my way home realized I had not asked any one exactly what was in it….just took for granted I knew. Then I decided to try online for a receipe and there you were. I was so glad to see you had it and even suggested the same Olive Salad. I have used some of your recipes before and loved them. I receive you e-mails all the time and really looking forward to making my own Muffulettas for my friends.
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So glad you were able to re-create this at home!
Laura, I live in the New Orleans area. Which muffuletta bread maker do you use with all the sesame seeds on top that is in your photo?…….in other words, which bakery is the best tasting to use for these since United is no longer in business? Thanks.
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Nicely timed for Halloween! The fat, sodium and calories read like a horror story!
Thanks for bringing this to my attention. There was an error in the recipe calculator. Some nutritional data will vary by the brand of deli meats purchased.
How do I get a printer friendly copy of your recipe? I don’t need 32 pages. Your recipe looks amazing and I would like to make it. Thank you so much.
Hi Judi! I’m currently updating my website so the “print” only button for the recipe isn’t showing up. I am going to personally email it to you. Laura
Hi Laura..never had a muffuletta from Central Grocery in NOLA, but had one at Cochon Butcher! Loved it!
I LOVE Cochon Butcher!!
Do you make your own olive salad? If so, can you share that recipe?
Just want to say, the olive salad sold at Trader Joe’s is great for this sandwich or just by itself on bread.
I buy my olive salad at George’s on Perkins in Baton Rouge. I tote it up to Illinois in the summer to make my muffaletta salads. It doesn’t go bad either and it’s SPICY since they add some cherry peppers to it. Super delicious!! I have kept it up to 6 months and it’s just fine and they pack it up at the restaurant to travel. The BEST!!