Classic New Orleans Muffuletta Sandwich (Print Version)
A traditional New Orleans sandwich featuring layers of Italian meats and cheese topped with a tangy olive salad on a round Sicilian-style bread.
# Ingredients:
→ For the olive salad
01 -
3/4 cup pitted mixed oil-packed olives
02 -
1/2 cup giardiniera (Italian-style pickled vegetable salad)
03 -
1/4 cup chopped roasted red peppers
04 -
2 tablespoons parsley leaves
05 -
1 tablespoon capers
06 -
1 medium garlic clove, minced (about 1 teaspoon)
07 -
3 tablespoons extra-virgin olive oil
08 -
1 tablespoon red wine vinegar
→ For the sandwich
09 -
1 large muffuletta-style roll (see notes)
10 -
1/3 pound thinly sliced sweet soppressata (5 1/3 ounces; 151g)
11 -
1/3 pound thinly sliced mortadella (5 1/3 ounces; 151g)
12 -
1/3 pound thinly sliced capicola (5 1/3 ounces; 151g)
13 -
1/3 pound thinly sliced provolone cheese (5 1/3 ounces; 151g)
# Instructions:
01 -
Combine olives, giardiniera, roasted red peppers, parsley leaves, capers, and minced garlic in the bowl of a food processor. Pulse to chop until no pieces larger than 1/2-inch remain. Transfer the mixture to a bowl. Add olive oil and red wine vinegar and stir to combine. For best results, let the olive salad rest overnight in the refrigerator before assembling the sandwich.
02 -
Split the muffuletta roll in half horizontally and spread each cut surface generously with the olive salad, making sure to include the juices when spreading for maximum flavor.
03 -
Layer half of the soppressata on the bottom half of the bun, followed by half of the mortadella, half of the capicola, and half of the provolone. Repeat layers with remaining meat and cheese to create a substantial filling.
04 -
Close the sandwich and press down gently to compress all the layers together. For best flavor development, wrap the sandwich tightly in paper or plastic and let it rest for at least 1 hour before serving. This resting time allows the bread to absorb the olive salad juices and the flavors to meld together.
05 -
When ready to serve, cut the sandwich into triangular wedges and enjoy this classic New Orleans specialty.
# Notes:
01 -
If giardiniera is unavailable, it can be omitted. Substitute 2 to 3 seeded and stemmed pepperoncini in its place.
02 -
Authentic muffuletta rolls can be difficult to find outside of New Orleans. If unavailable, use ciabatta or focaccia as alternatives, or any good bread with a relatively soft crust.
03 -
The olive salad can be made several days in advance and stored in the refrigerator, which actually improves its flavor.