New Orleans Muffuletta Sandwich – A monster of a sandwich piled high with multiple types of meat and cheese, and a perky olive salad.
New Orleans Muffuletta Sandwich
There are times in life when one craves a sandwich.
Sometimes it’s more than just a craving or even a hankering… It’s a deeply-rooted guttural urge for a sloppy, meaty, two-handed, got-to-SQUEEZE-to-fit-in-your-mouth kind of sandwich.
A man’s sandwich. The likes of which we girls shy away from in fear of judging eyes. I had that kind of hunger this week. I say that without any shame.
Luckily, I have the cure for such a ravenous appetite. It’s called a New Orleans Muffuletta.
What Is A Muffuletta?
Muffulettas are a true New Orleans creation.
It’s a large double meat, double cheese sandwich with the mother of all sauces on top.
Actually, it’s not a sauce at all. The topping is an olive salad that is dumped over generously piled deli favorites, then covered with bread in hopes it will stay on.
The name “muffuletta” comes from the style of Italian bread loaf used, and there is quite a discrepancy in how it is pronounced.
Some say Moo-full-otta or Moof-oo-letta… I say Muff-all-etta… You be the judge.
How Do You Make A Muffuletta Sandwich?
First mix the Olive Salad, made with:
- Green olives
- Giardiniera mix
- Cocktail onions
- Banana peppers
- Olive oil
- Red wine vinegar
- Italian seasoning
Then pile the salami, ham, provolone, swiss cheese, on gloriousrustic Italian bread!
My Take On A Muffuletta Recipe
I have seen New Orleans Muffuletta recipes with a tidy tapenade, minced until almost obliterated, as to spread it across the bread.
I have no intentions of offending these sandwich makers, but I think they are missing the point.
This sandwich is meant to be a BIG sandwich, and big sandwiches are meant to be messy.
In fact, part of the fun of eating a New Orleans Muffuletta Sandwich is using your fingers to eat all the runaways that fall onto your plate!
Therefore, I say make a chunky olive salad, with pieces large enough for a half-blind granny to identify.
As we ate our New Orleans Muffuletta this week, my non-olive eating son said, “What’s in this that makes it soooo good?”
You could see the olives hanging out of his sandwich and all over his plate, but he didn’t care.
Something about a muffuletta makes you throw caution to the wind, and open wide for an enormous bite!
See The Recipe Card Below For How To Make New Orleans Muffuletta Sandwich. Enjoy!
Other Sandwich Recipes You Might Like:
- Vietnamese Banh Mi Sandwich
- Greek Chicken Salad Sandwiches
- Panini Sandwich with Creamy Pesto Sauce
- Almond Sandwich Cookies
- Sous Vide French Dip Sandwiches from Simply Recipes
New Orleans Muffuletta Sandwich
Amazing New Orleans Muffuletta Sandwich. A monster of a sandwich piled high with multiple types of meat and cheeses, and a perky olive salad.
- 7 ounces small green olives (1 jar)
- 16 ounces giardiniera mix, roughly chopped (1 jar)
- 3 ounces cocktail onions, roughly chopped (1 jar)
- 2 ounces capers
- 1/4 cup chopped banana peppers, or pepperoncinis
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1-2 cloves garlic, minced
- 1/3 cup olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon dried Italian Seasoning
- 1/2 teaspoon pepper
- 1 loaf Italian bread, round
- 1/2 pound deli sliced ham
- 1/2 pound deli sliced salami
- 1/2 pound sliced provolone cheese
- 1/2 pound sliced swiss cheese
Drain the brined ingredients. Roughly chop the cocktail onions, giardiniera mix, and banana peppers. Add all the ingredients to a medium bowl and mix well. Set aside while preparing the rest of the sandwich. The longer it sits, the better!
Slice the loaf of bread in half to make a top and bottom for the sandwich. Hollow out some of the bread on the top half, so it won’t be too tall to fit in your mouth.
Drizzle some of the olive salad juice on the bottom half of the loaf. Layer the ham, provolone, salami, and swiss cheese on the sandwich.
- Top the meats and cheeses with a generous portion of olive salad and add the bread top. Or live adventurously... Fill the hollowed-out bread top with salad, place the bottom half over it, and FLIP! Cut into pieces and serve.
I try to select a giardiniera mix that is prominently red peppers and cauliflower.
Also, select a round Italian loaf of bread with a dense texture. Soft french loaves won't hold up to the weight of the filling.
The olive salad will make twice as much as you need for one big sandwich. You can either make two sandwiches and serve more guests, or save the rest for later. It’s great as a green salad topper or with an antipasto platter. I just like to make a large batch, rather than have extra half-empty jars in the fridge!