When you think of iconic New Orleans eats, the Muffuletta Sandwich instantly comes to mind. Famous for its bold flavors, hearty layers, and unforgettable olive salad, this sandwich is a celebration of Italian-American heritage with a distinctly Southern flair. Built on a round Italian sesame loaf and loaded with thinly sliced meats, cheeses, and a zesty olive mix, it’s the kind of sandwich that only gets better with time.
Perfect for gatherings, meal prepping, or making lunch something to look forward to, the Muffuletta is as fun to make as it is to eat. Whether you serve it freshly stacked or let it marinate overnight, every bite is loaded with briny, savory flavor and satisfying crunch.
Why You’ll Love This Recipe
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Bold and tangy flavor – The olive salad brings the perfect punch of briny, herby richness.
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Make-ahead magic – This sandwich gets even better as it sits, making it ideal for parties or packed lunches.
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Hearty and satisfying – Loaded with layers of thinly sliced meats and cheeses, it’s a full meal in one bite.
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Crowd-pleaser – A showstopper at potlucks, picnics, or game days.
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Customizable – Easily sliced into wedges for sharing or stored for single-serving meals throughout the week.
Ingredients
(Tip: You can find a full list of ingredients and measurements in the recipe card below)
For the Olive Salad:
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1 cup green olives, pitted and coarsely chopped
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1 cup black olives, pitted and coarsely chopped
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½ cup giardiniera (Italian pickled vegetables), drained and chopped
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¼ cup roasted red peppers, chopped
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¼ cup capers, drained
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½ cup celery, finely chopped
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3 cloves garlic, minced
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½ cup extra virgin olive oil
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¼ cup apple cider vinegar
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1 teaspoon dried oregano
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½ teaspoon red pepper flakes
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Freshly ground black pepper, to taste
For the Sandwich:
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1 large round Italian sesame seed bread (about 10 inches wide)
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4 oz. thinly sliced turkey mortadella
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4 oz. thinly sliced turkey salami
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4 oz. thinly sliced turkey capicola
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4 oz. thinly sliced provolone cheese
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4 oz. thinly sliced mozzarella cheese
Instructions
1. Prepare the Olive Salad
Combine Ingredients:
In a large bowl, mix together the green olives, black olives, giardiniera, roasted red peppers, capers, celery, and minced garlic. Chop coarsely for a chunky, rustic texture.
Add Marinade:
Pour in the extra virgin olive oil and apple cider vinegar.
Season:
Add oregano, red pepper flakes, and freshly ground black pepper. Stir well to combine and evenly coat all the ingredients.
Marinate:
Cover the bowl or transfer the olive salad to an airtight container. Refrigerate for at least 1 hour, but for best flavor, marinate overnight.
2. Assemble the Muffuletta
Prepare the Bread:
Slice the round loaf horizontally into two halves. If needed, gently hollow out a bit of the interior to make space for the filling.
Spread the Olive Salad:
Spread half of the prepared olive salad across the bottom half of the bread.
Layer the Fillings:
Begin with turkey mortadella, followed by turkey salami and turkey capicola. Next, layer on provolone and then mozzarella. Distribute each layer evenly for balanced bites.
Top with More Olive Salad:
Spread the remaining olive salad on top of the cheese layer.
Complete the Sandwich:
Place the top half of the bread on and press down gently but firmly. You can serve it immediately or wrap it tightly and refrigerate for a few hours to let the flavors meld together.
Variations
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Spicy kick: Add sliced pepperoncini or jalapeños to the olive salad.
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Cheese swap: Try fontina or gouda for a slightly different flavor.
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Vegetarian version: Skip the meat and double the cheese, or add grilled vegetables.
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Mini Muffulettas: Use ciabatta rolls or focaccia for single-serving sizes.
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Grilled twist: Press the sandwich on a grill or panini press for a warm, melty variation.
Storage & Reheating
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Make-ahead: This sandwich actually improves after a few hours in the fridge. Make it the night before for the best flavor.
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Storage: Wrap tightly in foil or plastic wrap and refrigerate for up to 3 days.
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Freezing: Not recommended due to the olive salad and bread texture.
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Reheating: Serve cold or at room temperature. Can be lightly toasted if desired.
Frequently Asked Questions
What is a Muffuletta?
A Muffuletta is a New Orleans sandwich made with Italian bread, deli meats, cheeses, and a briny olive salad.
Can I make the olive salad in advance?
Yes! The olive salad can be made up to 5 days ahead and stored in the refrigerator.
Do I have to use sesame seed bread?
Traditional Muffuletta uses round sesame seed bread, but you can substitute with any sturdy Italian-style loaf.
Is this sandwich spicy?
It has a mild kick from red pepper flakes. You can adjust to your spice preference.
Can I leave out the capers?
Yes. If you’re not a fan, you can skip them or add more olives or giardiniera.
What’s the best way to serve Muffuletta?
Slice it into wedges and serve at room temperature or chilled.
Can I use different meats?
Absolutely! Use any combination of deli meats that you enjoy.
Is Muffuletta meant to be eaten warm?
It’s traditionally served at room temperature or cold, but you can warm it if preferred.
Can I turn this into a wrap or panini?
Yes! The olive salad and meats work well in wraps or pressed sandwiches too.
How do I stop the sandwich from getting soggy?
Hollow out some of the bread to create space, and be sure to use a firm loaf that holds up well.
Conclusion
This Muffuletta Sandwich with Olive Salad brings together layers of flavor, texture, and tradition in one delicious bite. It’s tangy, meaty, cheesy, and satisfying—perfect for sharing or savoring solo. Whether you’re throwing a party or planning lunches for the week, this sandwich is a standout that only gets better with time.
Print
Muffuletta Sandwich with Olive Salad : A Flavor-Packed Classic from New Orleans
- Total Time: 1 hour 20 minutes (minimum)
- Yield: 6–8 servings
- Diet: Halal
Description
This Muffuletta Sandwich recipe features a bold olive salad, layers of sliced deli meats and cheeses, and soft Italian sesame seed bread. A New Orleans classic perfect for parties, meal prep, or a satisfying lunch!
Ingredients
For the Olive Salad:
1 cup green olives, coarsely chopped
1 cup black olives, coarsely chopped
½ cup giardiniera, drained and chopped
¼ cup roasted red peppers, chopped
¼ cup capers, drained
½ cup celery, finely chopped
3 garlic cloves, minced
½ cup extra virgin olive oil
¼ cup apple cider vinegar
1 teaspoon dried oregano
½ teaspoon red pepper flakes
Freshly ground black pepper, to taste
For the Sandwich:
1 large round Italian sesame seed bread
4 oz. thinly sliced turkey mortadella
4 oz. thinly sliced turkey salami
4 oz. thinly sliced turkey capicola
4 oz. provolone cheese
4 oz. mozzarella cheese
Instructions
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In a large bowl, mix olives, giardiniera, red peppers, capers, celery, and garlic.
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Stir in olive oil, vinegar, oregano, red pepper flakes, and black pepper. Mix well.
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Cover and refrigerate for at least 1 hour (or overnight).
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Slice bread horizontally and hollow out some of the interior if needed.
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Spread half the olive salad on the bottom half of the bread.
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Layer meats: turkey mortadella, turkey salami, turkey capicola.
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Add cheeses: provolone followed by mozzarella.
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Top with remaining olive salad.
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Place top half of the bread on and press gently.
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Slice and serve, or wrap and refrigerate to serve later
Notes
- Olive salad can be made days ahead.
- The sandwich tastes better after marinating for a few hours.
- Slice into wedges for easy serving.
- Prep Time: 20 minutes
- chill time: 1–8 hours (for best flavor)
- Category: sandwich
- Method: No-cook, assemble
- Cuisine: New Orleans, Italian-American
