Hi there, garlic bread lovers!
I’ve got something special for you today… A garlic bread recipe variation that is so cheesy, so packed with rich salty goodies, and so over the top that you just have to try it!
It’s called Muffuletta Cheesy Garlic Bread, because it contains all the important elements of a traditional New Orleans Muffuletta Sandwich, piled on top of garlic bread and baked.
What Is A Muffuletta Made Of?
A Muffuletta is a true American melting-pot creation born in the heart of New Orleans.
It’s a large decadent sandwich piled high on rustic bread, with several types of cold-cut deli meats and cheeses… Like salami, ham, swiss, cheddar, and provolone cheese.
It can be served hot or cold. However, the most important ingredient(s) on a Muffuletta sandwich is the mixed olive salad or tapenade.
A Muffuletta isn’t a Muffuletta without the briny topping.
Why Make Muffuletta Garlic Bread
We love to make classic Muffulettas for picnics, or just as a casual midweek dinner.
However, this molten garlic cheese bread spin-off is…
- Quicker to make than Muffuletta sandwiches
- Has the added bonus of zesty garlic butter
- And makes a phenomenal appetizer
Muffuletta Cheesy Garlic Bread uses less ingredients because we’ve incorporated only the ingredients that offer the biggest bang for the buck in the flavor department.
That also means this recipe saves money, when compared to the traditional sandwich, because you are using less meat and cheese!
New Orleans Muffuletta Cheesy Garlic Bread Recipe Ingredients
- Soft French Bread… Not a thin crispy baguette, but the kind of French bread used for making fluffy garlic bread.
- Butter. Let it soften so it spreads easily.
- Garlic. Fresh is best!
- Oregano. From your spice rack.
- Pitted olives. I like to use a blend of black olives and unstuffed green olives.
- Capers. Make sure to drain them.
- Provolone cheese. Sliced or shredded
- Cheddar cheese. Shredded
- Salami. Deli slices.
- Ham. Deli Slices
How To Make New Orleans Muffuletta Cheesy Garlic Bread
- Cut a French Bread Loaf in half and smear the open sides with garlic butter.
- Mix the olives and capers. Then sprinkle them over the bread.
- Slice the deli meats into ribbons and sprinkle over the bread.
- Top the bread with sliced or shredded cheese and bake!
See the Full (Printable) Muffuletta Cheesy Garlic Bread Recipe & Video Below
Muffuletta Bread Q&A
Absolutely! This is a great make-ahead or make-in-bulk recipe because the loaves can be wrapped individually and placed in the freezer until you are ready to use them. Just be sure to wrap them well, so they don’t get freezer burn. Bake for approximately 15-20 minutes if frozen.
Yes, but the cheesy texture won’t be quite right when you reheat it. It’s best to freeze before baking.
As a leftover, you can keep it in the refrigerator for up to a week.
Of course! Just selected cheeses that melt well.
Yes… But it won’t have true Muffuletta appeal.
Yes! Look for soft unsliced gluten free bread loaves in the freezer section or gluten free section of your market.
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- See ALL our bread recipes!
Muffuletta Cheesy Garlic Bread
Muffuletta Cheesy Garlic Bread Recipe – Buttery Loaded Garlic Bread with all the toppings on a classic New Orleans Muffuletta Sandwich.
- 1 soft wide French bread loaf (not a thin baguette)
- 10 tablespoons softened butter
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 cup mixed pitted black and green olives
- ¼ cup capers, drained
- 5 ounces sliced provolone cheese, or shredded
- 1 cup shredded cheddar cheese
- 2 ounces sliced salami
- 2 ounces sliced ham
- Preheat the oven to 425 degrees F.
- Cut the French bread loaf in half to create 2 long pieces. Place on a large baking sheet, cut-side-up.
In a small bowl mix the softened butter, minced garlic, and oregano. Spread the butter mixture over both bread halves.
- Chop the pitted olives and place them in a small bowl. Mix in the drained capers. Then sprinkle the olive mixture over the buttered bread halves.
Slice the salami and ham slices into thin strips. Sprinkle the “cold cut ribbons” over the bread.
Then top with shredded provolone and cheddar cheese. (If using provolone slices, you can either lay them over the cold cuts and sprinkle the cheddar over the top, or you can slice them thin.)
Bake for 10 minutes, or until the edges are golden and the cheese is melted. Immediately cut into 16 wedges and serve warm!
It does not matter at all if you use sliced or shredded cheese. I like to (at least) shred the cheddar and sprinkle it over provolone slices, so you can see the two colors of melted cheese. Flavor-wise it’s exactly the same.