Muffaletta Sandwich

Skip Davis


A Louisiana classic. Meat,Olive salad, cheese, fresh garlic and an enormous (10 inch) round loaf of bread. You make it, press it down and wrap tightly and wait a short while before eating it to insure BEST flavor !!
A true Muffuletta Sandwich must always be served at room temperature, never toasted; it is considered blasphemy to heat the sandwich.
Close your eyes,take a bite and go to Mardi Gras in New Orleans.


★★★★★ 1 vote

4 - cut in quarters
10 Min


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1 large
muffuletta bread - 10 inch round loaf - long italian loaf can be substituted, but it won't be authentic.
2 oz
salami, thinly sliced (genoa preferred)
2 oz
italian ham, thinly sliced (cappicola preferred)
2 oz
provolone cheese, thinly sliced
1 c
olive salad
3 Tbsp
extra-virgin olive oil or juice from olive salad


mortadella, prosciutto, speck,bresaola & swiss cheese


2/3 c
pitted and coarsely chopped green olives
2/3 c
pitted and coarsely chopped kalamata olives
1/2 c
chopped pimiento
3 clove
garlic, minced
1 medium
anchovy fillet, mashed
1 Tbsp
capers, drained and rinsed
1/2 c
finely-chopped fresh parsley leaves
1 tsp
finely-chopped fresh oregano leaves
1/2 tsp
freshly-ground black pepper
1/2 c
extra-virgin olive oil

How to Make Muffaletta Sandwich


  • 1Make olive salad
  • 2Cut bread in half crosswise and scoop out about half of the soft dough from top and bottom pieces (this is to provide more room for the sandwich ingredients). Brush the inside bottom of loaf with olive oil or juice from the Olive Salad marinade.
  • 3Layer salami, Italian ham and Provolone cheese on the bottom piece.
  • 4Top with as much Olive Salad as will fit without spilling out. Add top of loaf and press down fairly hard.
  • 5Slice in quarters and serve. Always serve the Muffuletta Sandwich at room temperature, never toasted.
    NOTE: Italian bread is done the same way, but cut in small individual sandwiches.
  • 6Makes: 1 to 4 servings, depending on the appetite. Cut in quarters !

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