New Orleans Muffuletta Sandwich


1 round Italian crusty loaf
1/4 lb of mortadella
1/4 lb of cappicola
1/4 lb salami
1/4 lb of sharp provolone, sliced
Creole mustard to taste
kosher salt and fresh cracked black pepper to taste
For the Olive Salad:
1 cup pitted green olives
1/2 cup pitted kalamatta olives
1 cup of finely minced, carrots, celery and peperoncini peppers
2 tbs of capers, drained
4 garlic cloves, minced
2 tbs parsley, finely chopped
1 tbs oregano
2 tbs scallions, thinly sliced
2 tbs red wine vinegar
1 small jar pimentos, drained and chopped
1 cup extra virgin olive oil
kosher salt and fresh cracked black pepper to taste

This is one of our favorite sandwiches. It is said that this sandwich was developed in 1906 by the Central Grocery in New Orleans. The sandwich is prepared on a crusty round Italian style loaf with, provolone, Salami, cappicola and mortadella. The meats and cheese are then topped with a savory olive salad. We use a technique here that once the sandwich is made, a weight is placed atop to marry all of the flavors. The key to this recipe is the olive salad. Prepare it at least 4 days in advance.


  • Cut bread in half horizontally.
  • Spread 1/2 cup of the olive salad on the bottom half of the bread.
  • Layer the meats on top of the olives, mixing in alternate layers.
  • Top with the sharp provolone.
  • Top meats and cheese with another layer of the olive salad. (recipe to follow)
  • Brush the top piece of bead with creole mustard.
  • Place the top on the sandwich, and press down.
  • Wrap the sandwich tightly in heavy duty aluminum foil, and weigh the sandwich down with a heavy pan to compress the flavors.
  • Finely chop all olives. Combine with all remaining ingredients except for the salt, pepper and olive oil.
  • Season to taste place the olive salad in a jar with a tight fitting lid and cover with the olive oil.
  • Place in the refrigerator for 4 days in order for flavors to develop.




4 min


10 min


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