A popular and consistently requested recipe. Everyone likes this dish, so I recommend doubling it! prepared a day in advance and marinated. I’ve discovered that adding the apples, cranberries, and walnuts in the final 5–7 minutes works well.
| Prep Time: | 40 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 40 mins |
| Servings: | 8 |
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
Instructions
- 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.
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- Cover jar or container and refrigerate at least 8 hours to overnight.
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- Make the sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling.
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- Spread each piece of bread with equal amounts of the olive salad, including oil.
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- Layer bottom half of each loaf with 1/2 of the salami, ham, mortadella, mozzarella, and Provolone slices.
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- Replace top half on each loaf and cut the sandwiches into quarters.
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- 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.
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Nutrition Facts
| Calories | 987 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 97 mg |
| Dietary Fiber | 4 g |
| Protein | 41 g |
| Saturated Fat | 19 g |
| Sodium | 3465 mg |
| Sugars | 2 g |
| Fat | 63 g |
| Unsaturated Fat | 0 g |
Reviews
Always be suspicious if they use the word N’Awlins. Locals pronounce it Neworlens. Anyway this is an OK recipe. There are better olive salad recipes, and it’s best grilled to melt the cheese like a panini. They are better with sopresatta, and prosciutto.
Great recipe, made it as written. One of my grandson just eats it right from the bowl, no sandwich needed. Thanks for sharing
Family loved it, even those that don’t usually care for olives!
This was a great sandwich. To the person who marked the receipt down by two stars because she didn’t like the taste of Celery seed. How in the world can you even taste 1/2 teaspoon of Celery seed in this huge sandwich? Marking it down by 2 stars was a bit much.
Delicious! And very filling!
just like bein at home!
Perfect! Exactly like having muffuletta in New Orleans! It was so good and I made another one the next week!
Intense flavor. Take the time to do it right and you won’t be disappointed!
I’ve grown up in New Orleans and this is the definitive, authentic muffuletta recipe.
Everything was great! My wife made the bread yesterday and we were so excited we didn’t let the sandwich sit more than ten or twenty minutes before diving in. Next time I will try and get all the meat and cheese more evenly distributed across the bread, I will make a little more olive topping and use a bit more oil. Finally I will let it set a little longer. Even so, we loved it.
Definitely a top-notch recipe very closely resembling the Central Grocery muffaletta. Y’all come on down and try one and enjoy the rest of the city, but just say New OR-lins. We don’t use N’awlins, N’orlins, or New Or-LEENS (unless it’s in a song)! Bon appetit et laissez les bon temps rouler!
Yes more meats
This sandwich is soooo good.
I’ll start by saying I’m a chef from New Orleans and this is the closest to a New Orleans muffalata I’ve come across on this website. The only changes I would make is you don’t pull out any of the bread and I like to heat my muffalata in an oven. I did not make the recipe for the salad mix and have never used regular oil I’m sure that is done for economy purposes and at this time don’t know how much that will affect the flavor. Depending on how much oil is in the mix sometimes I butter the bread with olive oil before I make my sandwiches. If you like this sandwich as is next time try heating it first. You can wrap it in foil like I do and heated in a 300-degree oven for about 15 minutes then unwrap it for about 5 minutes to get it a little crusty.
Brought us right back to New Orleans. Perfect blend of flavors.
Really, really good! Was a huge hit at our neighborhood pot luck party! I am still getting requests for the recipe.
This was fabulous. I doubled the salad ingredients and it was delicious on sandwiches — I have a request to make more to keep on hand! I went to the deli and bought the exact ingredients listed, but I think you could include turkey or other kinds of cheese if you want to change it up. This recipe is a keeper and will be my go-to party contribution.
This muffuletta sandwich is really good.
I Loved this sandwich, as did my guests. Easy to make and very satisfying!
with changes more to our tastes. Husband hates olives so left that out and it was still delicious.
Definitely a great recipe. You can easily add or omit ingredients to suit your taste. Can take center stage at a casual party or part of a simple dinner. Will make again!