🇺🇸 USA · Food
New Orleans Muffuletta Sandwich
By eatmundo · July 5, 2026
A towering round sandwich originating from New Orleans, distinguished by its flavorful olive salad, layers of Italian cured meats like salami, ham, and mortadella, and cheeses such as provolone and Swiss, all served on a sturdy, sesame-crusted Italian loaf.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare the olive salad: Combine 1 cup chopped green olives, 1/2 cup chopped black olives, 1/4 cup chopped pickled giardiniera, 2 cloves minced garlic, 1 tbsp dried oregano, and 1/2 cup olive oil in a bowl. Let marinate for at least 30 minutes, or ideally several hours, to meld flavors.
- 2
Slice a round loaf of Italian bread (about 9-10 inches diameter) horizontally, almost in half, leaving a hinge on one side. Scoop out some of the soft interior from both halves to create space for fillings.
- 3
Generously spread the olive salad over both cut sides of the bread.
- 4
Layer the bottom half of the bread with 1/4 lb sliced provolone cheese, followed by 1/4 lb sliced salami, 1/4 lb sliced mortadella, and 1/4 lb sliced ham. Top with 1/4 lb sliced Swiss cheese.
- 5
Place the top half of the bread over the fillings. Press the sandwich down firmly, wrap it tightly in plastic wrap or foil, and refrigerate for at least 1 hour (or up to 4 hours) to allow the flavors to meld and the bread to absorb the olive oil.
- 6
Before serving, let the sandwich come to room temperature for 15-20 minutes. Cut into wedges and serve.
Frequently Asked Questions
What type of bread is best for a traditional New Orleans Muffuletta, and why is it important?+
A round, sturdy Italian-style sesame seed bread, often called "muffuletta bread," is traditional. Its dense crumb and firm crust prevent it from getting soggy from the olive salad while holding substantial fillings.
How far in advance should the olive salad be prepared for the best flavor in a muffuletta?+
For optimal flavor, the olive salad should be prepared at least 24 hours in advance and refrigerated. This allows the flavors of the olives, pickled vegetables, garlic, and herbs to meld and marinate properly.
Is it necessary to press the New Orleans Muffuletta, and for how long?+
Yes, pressing the muffuletta for at least 30 minutes (or even a few hours) is crucial. This compresses the layers, allowing the flavors to meld and the bread to absorb some of the delicious olive oil and juices.
What are the traditional types of cold cuts and cheeses for a New Orleans Muffuletta, and is there a recommended layering technique?+
Traditionally, thinly sliced mortadella, ham, and genoa salami are used, often paired with provolone and Swiss cheese. Layering the meats and cheeses alternately helps distribute the flavors and provides a balanced bite.
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