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New Orleans Muffuletta Sandwich

New Orleans muffuletta sandwich recipe - featured image
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A flavorful New Orleans classic sandwich featuring layers of Italian cold cuts, provolone cheese, and a tangy homemade olive salad on a crusty round loaf.

Ingredients

Scale
  • 1 round muffuletta loaf or Italian sesame bread (about 10 inches diameter)
  • 4 oz Genoa salami, thinly sliced
  • 4 oz capicola or ham, thinly sliced
  • 4 oz mortadella, thinly sliced
  • 8 oz provolone cheese, sliced
  • 1 cup green olives, pitted and chopped (Castelvetrano recommended)
  • 1 cup black olives, pitted and chopped (Kalamata recommended)
  • 1/2 cup giardiniera (Italian pickled vegetables), chopped
  • 2 tbsp capers, rinsed and chopped
  • 2 cloves garlic, minced
  • 1/4 cup extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp dried oregano
  • Freshly cracked black pepper to taste

Instructions

  1. Prepare the Olive Salad (10 minutes): In a medium bowl, combine the chopped green and black olives, giardiniera, capers, and minced garlic. Drizzle in the olive oil and red wine vinegar, then sprinkle the dried oregano and black pepper. Stir gently until well mixed. Let it sit while you prep the bread and meats.
  2. Slice the Muffuletta Loaf (5 minutes): Using a serrated bread knife, slice the loaf horizontally into two even halves, keeping the top and bottom intact.
  3. Assemble the Sandwich (5-7 minutes): Spread a generous amount of olive salad evenly over the bottom half of the bread. Layer the sliced Genoa salami, capicola, and mortadella on top of the olive salad. Next, lay the provolone cheese slices evenly across the meats.
  4. Close and Press (2 minutes): Place the top half of the bread over the stacked ingredients. Wrap the sandwich tightly in plastic wrap or parchment paper. Refrigerate for at least 2 hours or overnight to let flavors meld and bread soak up olive oil.
  5. Serving (5 minutes): Unwrap the sandwich and cut into wedges or halves. Serve cold or at room temperature.

Notes

Letting the sandwich rest wrapped in the fridge for at least 2 hours is key to melding flavors and preventing soggy bread. Use day-old bread or lightly toast fresh bread to maintain texture. Adjust olive salad oiliness by blotting excess if needed. For vegetarian versions, replace meats with grilled vegetables and increase herbs in olive salad.

Nutrition

Keywords: Muffuletta, New Orleans sandwich, Italian cold cuts, olive salad, deli sandwich, easy lunch, picnic sandwich

Find it online: https://leilameals.com/new-orleans-muffuletta-sandwich-recipe-easy-perfect-flavorful-guide/