This muffuletta sandwich with olive salad layers salami, ham, mortadella, mozzarella, and provolone inside two round Italian loaves. It is a hearty New Orleans-style sandwich for eight, with 30 minutes of active prep and no cooking. Make the chunky olive salad at least eight hours ahead, then assemble and serve or chill for several hours.
I can't resist a good Italian sandwich, and this one has plenty going on: briny olives, tangy pickled vegetables, and generous layers of meat and cheese. I like getting the olive salad ready the night before so lunch is mostly a matter of slicing and stacking. For another crowd-friendly option, try my slow cooker French dip sandwiches.
What Is a Muffuletta?
A muffuletta is a New Orleans sandwich built on round bread with olive salad, deli meats, and cheese. You may also see it spelled "muffaletta." The olive salad is what gives the sandwich its briny, tangy character.
The sandwich is closely associated with Central Grocery in New Orleans. This version uses two round Italian loaves and a homemade olive salad; it is not presented as the store's exact recipe.
The Gist
Active prep: 30 minutes • Marinating: at least 8 hours • Cooking: none • Total: at least 8 hours 30 minutes • Yield: 8 servings from two loaves. Make the olive salad ahead, then assemble when you are ready.
Why You'll Love This Sandwich
This sandwich feeds eight without turning on the stove. The olive salad brings crunch and tang, while salami, ham, mortadella, mozzarella, and provolone make each wedge hearty.
It is a practical choice for game day or a casual lunch: make the salad the night before and leave only slicing and layering for the next day.
Kitchen Equipment
A knife, board, bowl, and covered container handle most of the work. Have these tools ready before you start:
- Chef knife
- Cutting board
- Medium nonreactive mixing bowl
- Measuring cups and spoons
- Mixing spoon
- Glass jar or nonreactive storage container with lid
- Plastic wrap
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Ingredients You'll Need
The olive salad needs a full overnight head start if you want to assemble the sandwiches the next day. These amounts make two filled loaves.
Olive salad
- 1 cup pimento-stuffed green olives, crushed
- ½ cup Kalamata olives, drained and crushed
- ½ cup pepperoncini, drained
- 1 cup giardiniera
- ½ cup roasted red peppers, drained and chopped
- 2 tablespoons capers, drained
- ¼ cup marinated cocktail onions, drained and coarsely chopped
- 3 cloves garlic, minced
- ¼ cup celery, chopped
- ¼ cup carrot, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¾ teaspoon ground black pepper
- ½ cup olive oil, plus additional if needed to cover the olive salad
- ¼ cup canola oil
- ¼ cup red wine vinegar
Sandwiches
- 2 round loaves Italian bread, 1 pound each
- 8 ounces Genoa salami, thinly sliced
- 8 ounces cooked ham, thinly sliced
- 8 ounces mortadella, sliced
- 8 ounces mozzarella cheese, sliced
- 8 ounces provolone cheese, sliced
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Buy Now → A Few Ingredient Tips
Bread: Choose two sturdy, 1-pound round Italian loaves. Their crumb needs enough structure to absorb a little dressing without collapsing. The unseeded bread in my photos works here; a sesame topping is not required.
Olive salad: Pimento-stuffed green olives and Kalamata olives supply the briny base. Giardiniera, pepperoncini, and roasted red peppers add contrasting crunch and tang. Use the marinated cocktail onions listed in the recipe for their pickled flavor.
Meats and cheeses: Use cooked ham, Genoa salami, and mortadella, plus both mozzarella and provolone. Divide the listed amounts between the two loaves.
A Few Easy Swaps
You can substitute Swiss cheese or additional mozzarella for the provolone, turkey for the ham, or all olive oil for the olive-and-canola blend. Prepared chopped olive salad is a useful shortcut when homemade is not available; the homemade version is included in the recipe card.
How to Make a Muffuletta Sandwich
Make and refrigerate the olive salad first, then hollow, fill, and quarter the bread. The five steps below follow the tested recipe; full measurements are in the recipe card.
Step 1: Chop and dress the olive salad. Roughly chop the green olives, Kalamata olives, pepperoncini, giardiniera, roasted red peppers, capers, cocktail onions, garlic, celery, and carrot. Transfer to a medium nonreactive bowl, then stir in the oregano, basil, black pepper, olive oil, canola oil, and red wine vinegar. Keep the mixture coarse, with little pieces of vegetables you can see and taste.
Step 2: Marinate for at least eight hours. Transfer the olive salad to a glass jar or nonreactive container. Add a little more olive oil only if needed to keep the mixture submerged. Cover and refrigerate for at least 8 hours or overnight. This is the required resting time; the finished sandwich does not need another overnight rest.
Step 3: Make room in both loaves. Slice each of the two 1-pound round Italian loaves horizontally. Remove some interior crumb from each half to make room for the filling. Leave enough bread around the edges and base to support the sandwich; you want a pocket, not a thin shell.
Step 4: Spread and layer. Spoon olive salad over the cut sides of all four bread halves, including some of its oil. Divide the salami, ham, mortadella, mozzarella, and provolone evenly between the two bottom halves, layering in that order. Spread the filling toward the edges so each quarter gets all the layers.
Step 5: Close, quarter, and serve. Replace the top halves and press gently to compact. Cut each loaf into quarters for 8 servings total. Serve immediately, or wrap tightly in plastic wrap and refrigerate for up to several hours before serving. Keep chilled until serving if you are taking the sandwiches to a gathering.
Tips for Neat Layers and Better Texture
Keep the olive salad chunky and use gentle pressure when closing the loaf. Small, irregular pieces distribute more evenly than large olive chunks, while puréeing would lose the salad's texture.
I don't hollow the bread too aggressively. Leave a sturdy base and rim, then spread the meats and cheeses evenly instead of piling them in the center. Add some dressing with the salad, but avoid pouring a pool of oil into the bread.
A Few Easy Mistakes to Avoid
Soggy bread: Leave more supporting crumb and spoon on salad with a little dressing rather than flooding the loaf. Sliding layers: Distribute the filling evenly and press gently; a short refrigerated rest can make handling easier but is optional. Sharp, disjointed olive salad: Give it the full eight-hour marination before assembling.
What to Serve with Muffuletta Sandwiches
Kettle-cooked potato chips, pasta salad, pickled vegetables, or marinated artichokes all fit this hearty sandwich. Pour iced tea or sparkling water, or pair it with a light-bodied red wine.
For homemade sides, try Italian pasta salad, creamy coleslaw, or pickled okra. Keep the portions modest-the sandwich is filling on its own.
Italian Pasta Salad
Classic Creamy Coleslaw
Pickled Okra
Can You Make It Ahead?
Yes. Make the olive salad at least eight hours ahead or the night before. Assemble the sandwiches when you are ready to eat, or wrap them tightly and refrigerate for several hours so the flavors can mingle. There is no required extra resting period after assembly.
Olive salad may be frozen in an airtight container for up to two months. Thaw it in the refrigerator and stir before using. Freezing the assembled sandwiches is not recommended because the bread and cheese change texture.
A Couple More Questions
Do you serve a muffuletta hot or cold? This is a no-cook recipe. Serve it after assembly or from the refrigerator; there is no baking or melted-cheese step.
How many sandwiches does this make? The recipe fills two 1-pound round loaves. Cut each loaf into four wedges for eight servings. All ingredient amounts are for both loaves together.
The Best Way to Store Leftovers
Wrap assembled sandwiches tightly and refrigerate for up to two days. Keep homemade olive salad in an airtight container in the refrigerator and use within four days, or freeze it for longer storage. An oil covering does not make fresh garlic and vegetables safe for extended storage.
This conservative olive-salad limit follows Oregon State Extension's guidance for herbs and vegetables in oil. The recipe's vinegar has not been validated as a preservation process.
More Recipes You Might Like
For more New Orleans-inspired cooking, try sausage and shrimp jambalaya, then finish a weekend menu with buttermilk beignets. The sandwich recipes linked above are more options for feeding a hungry table.
Sausage and Shrimp Jambalaya
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u0026nbsp; Can you believe today is my one-year blogiversary?u0026nbsp; I sure can't!u0026nbsp; Where does the time go?u0026nbsp; I want you to know that this blog has brought me so much joy and a great sense of accomplishment.u0026nbsp; I started this blog 365 days, and 150 posts ago with the encouragement of my friend, Becky.u0026nbsp; u0026nbsp;...nRead More
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Tried It?
If you make this muffuletta sandwich, leave a rating and tell me how it turned out. I'd love to hear what you served alongside it.
Authentic Muffuletta Sandwich
This classic New Orleans Muffuletta Sandwich layers Italian meats and cheeses with tangy homemade olive salad for an easy, flavorful make-ahead meal.
- Prep Time: 30 minutes
- Total Time: 8 hours 30 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Cuisine: Cajun / Creole, Italian
Ingredients
Olive Salad
- 1 cup pimento-stuffed green olives (crushed)
- ½ cup Kalamata olives (drained and crushed)
- ½ cup pepperoncini (drained)
- 1 cup giardiniera
- ½ cup roasted red peppers (drained and chopped)
- 2 tablespoons capers (drained)
- ¼ cup marinated cocktail onions (drained and coarsely chopped)
- 3 cloves garlic (minced)
- ¼ cup celery (chopped)
- ¼ cup carrot (chopped)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¾ teaspoon ground black pepper
- ½ cup olive oil (plus additional if needed to cover the olive salad)
- ¼ cup canola oil
- ¼ cup red wine vinegar
Sandwiches
- 2 round loaves Italian bread (1 pound each)
- 8 ounces Genoa salami (thinly sliced)
- 8 ounces cooked ham (thinly sliced)
- 8 ounces mortadella (sliced)
- 8 ounces mozzarella cheese (sliced)
- 8 ounces provolone cheese (sliced)
Instructions
Prepare the Olive Salad
- Roughly chop the green olives, Kalamata olives, pepperoncini, giardiniera, roasted red peppers, capers, cocktail onions, garlic, celery, and carrot until coarsely combined.
- Transfer the mixture to a medium nonreactive bowl.
- Add oregano, basil, and black pepper.
- Pour in olive oil, canola oil, and red wine vinegar.
- Stir until evenly combined.
- Transfer to a glass jar or nonreactive container. If needed, add additional olive oil to ensure the mixture is fully submerged.
- Cover and refrigerate for at least 8 hours or overnight to allow flavors to develop.
Assemble the Sandwiches
- Slice each loaf of bread horizontally.
- Remove some of the interior crumb from each half to create space for the filling.
- Spoon olive salad evenly over the cut sides of the bread, including some of the oil.
- Layer the bottom halves evenly with salami, ham, mortadella, mozzarella, and provolone.
- Place the top halves of the bread over the layered meats and cheeses.
- Press gently to compact.
- Cut each loaf into quarters.
Serve
- Serve immediately, or wrap tightly in plastic wrap and refrigerate for up to several hours before serving to allow flavors to meld.
Notes
Substitutions
- Substitute Swiss cheese or mozzarella for provolone if preferred.
- Substitute turkey for ham if desired.
- Use all olive oil in place of canola oil.
- Substitute prepared chopped olive salad if homemade is not available.
Serving Suggestions and Pairings
- Serve with kettle-cooked potato chips or pasta salad.
- Pair with pickled vegetables or marinated artichokes.
- Serve alongside iced tea, sparkling water, or light-bodied red wine.
Storage
- Store assembled sandwiches wrapped tightly in the refrigerator for up to 2 days.
- Store olive salad in an airtight container in the refrigerator for up to 4 days. Keep refrigerated; an oil covering does not establish safe long-term preservation.
Freezing
- Olive salad may be frozen in an airtight container for up to 2 months. Thaw in the refrigerator and stir before using.
••Freezing assembled sandwiches is not recommended due to texture changes in the bread and cheese.
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