Classic New Orleans Muffuletta
This classic New Orleans muffuletta features layers of cured meats and cheeses, complemented by a zesty olive salad, all pressed into a round Italian bread. Perfect for a hearty meal or sharing with friends.
Equipment
- Medium bowl
- Serrated knife
- Plastic wrap
- Heavy, flat object (e.g., cutting board with weights)
Ingredients
Main Ingredients
- 1 (9-inch) round muffuletta bread or dense, round Italian bread/ciabatta
Olive Salad
- 1 cup green olives pitted and roughly chopped
- 1 cup Kalamata olives pitted and roughly chopped
- ½ cup giardiniera (Italian pickled vegetables), drained and finely chopped
- ¼ cup roasted red peppers drained and finely chopped
- 2 cloves garlic minced
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon capers drained
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- red pepper flakes Pinch of (optional)
Sandwich Fillings
- ¼ pound Genoa salami thinly sliced
- ¼ pound hot capicola thinly sliced (or similar spicy cured pork)
- ¼ pound mortadella thinly sliced
- ¼ pound provolone cheese thinly sliced
- ¼ pound Swiss cheese thinly sliced
Instructions
Olive Salad Preparation
- Combine all olive salad ingredients in a medium bowl and stir well.
- Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
Sandwich Assembly
- Slice the muffuletta bread horizontally in half using a serrated knife.
- Spoon half of the olive salad onto the bottom bread half, spreading it to the edges.
- Layer all the provolone cheese over the olive salad, followed by the Genoa salami.
- Add half of the mortadella, then all the capicola, followed by the remaining mortadella and Swiss cheese.
- Spoon the remaining olive salad over the Swiss cheese layer.
- Place the top half of the bread over the filling.
Press and Serve
- Wrap the muffuletta tightly in plastic wrap and place a heavy, flat object on top.
- Press for 30 minutes to 2 hours at room temperature, then unwrap and slice into wedges to serve.
Notes
For the best flavor, allow the olive salad to sit overnight. Pressing the sandwich is crucial for melding the flavors and achieving the traditional muffuletta texture.