How to Make Real N'awlins Muffuletta - A Step-by-Step Guide

When it comes to iconic sandwiches, the muffuletta holds a special place in the heart of any New Orleanian. This beloved sandwich is a staple in the city's culinary scene, and for good reason. Filled with layers of meats, cheeses, and a tangy olive salad, the muffuletta is a true taste of N'awlins. If you've never had the pleasure of trying this sandwich, you're in for a treat. The Real N'awlins Muffuletta recipe we have here is a classic rendition of this beloved dish, and it's sure to trans...

Read more Snack recipes

Ingredients

  • 1 cup pimento-stuffed green olives, crushed
  • ½ cup drained kalamata olives, crushed
  • ½ cup pepperoncini, drained
  • ¼ cup roughly chopped pickled cauliflower florets
  • ¼ cup marinated cocktail onions
  • 2 cloves garlic, minced
  • 2 tablespoons drained capers
  • 1 tablespoon chopped celery
  • 1 tablespoon chopped carrot
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ¾ teaspoon ground black pepper
  • ½ teaspoon celery seed
  • ½ cup olive oil
  • ¼ cup canola oil
  • ¼ cup red wine vinegar
  • 2 (1 pound) loaves Italian bread
  • 8 ounces thinly sliced Genoa salami
  • 8 ounces thinly sliced cooked ham
  • 8 ounces sliced mortadella
  • 8 ounces sliced mozzarella cheese
  • 8 ounces sliced provolone cheese

Information

  • Prep Time: 40 mins
  • Additional Time: 8 hrs
  • Total Time: 8 hrs 40 mins
  • Servings: 8

  • Make the olive salad: Roughly chop together green olives, Kalamata olives, pepperoncini, cauliflower, cocktail onions, garlic, capers, celery, and carrot.
  • Combine with oregano, basil, black pepper, and celery seed in a medium bowl. Add in olive oil, canola oil, and vinegar. Mix together and transfer the mixture into a glass jar (or other nonreactive container). Pour in more oil to cover if needed.
  • Cover jar or container and refrigerate at least 8 hours to overnight.
  • Make the sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling.
  • Spread each piece of bread with equal amounts of the olive salad, including oil.
  • Layer bottom half of each loaf with 1/2 of the salami, ham, mortadella, mozzarella, and Provolone slices.
  • Replace top half on each loaf and cut the sandwiches into quarters.
  • Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.
  • Nutrition

    987 cal.

    • Total Fat: 63g
    • Saturated Fat: 19g
    • Cholesterol: 97mg
    • Sodium: 3465mg
    • Total Carbohydrate: 63g
    • Dietary Fiber: 4g
    • Total Sugars: 2g
    • Protein: 41g
    • Vitamin C: 16mg
    • Calcium: 575mg
    • Iron: 6mg
    • Potassium: 482mg