Muffuletta is a mash-up of cuisines and cultures: It’s an Italian sandwich, but it was invented in New Orleans, in the French Quarter. The base of the sandwich is a loaf of fresh Italian bread. From there, it’s filled with an olive salad and meats and cheeses—a true Italian gem of a sandwich. Although the ingredients don’t change much, it is a versatile sandwich, so you can add or subtract whatever toppings you like, as long as you keep the olive salad base. It was originally meant to simplify lunch, and although it does take some time to create, it does just that. Once made, it’s a handheld meal that’ll send your taste buds soaring.
This recipe, in particular, is the homemade version of the real deal, featuring the originally called-for ingredients. Serve it on a hot night for dinner, or make it to level up your packed lunch. It does require up to two days of chilling, but the wait will be worth it.
What is a muffuletta?
The original muffuletta was made smack dab in the middle of the New Orleans French Quarter, at Central Grocery & Deli on Decatur Street. Central Grocery & Deli is an old-fashioned grocery store founded in 1906, and it’s still standing today. Salvatore Lupo, a Sicilian immigrant, noted that his customers needed a sandwich that was easy to hold and came all-in-one. Thus, the birth of the muffuletta. Since then, it has become one of the most iconic sandwiches ever created.
Muffuletta Ingredients
- Homemade olive salad:Â You’ll be combining pimiento-stuffed olives, EVOO, celery, pepperoncini, Greek olives, cocktail onions, red wine vinegar, capers, garlic, dried oregano, dried basil, pepper, kosher salt and celery seed together to create a paste-like salad that you’ll spread inside the Italian bread.
- Unsliced Italian bread: You can buy it from the store, or make your own ahead of time if you’d like. Traditionally, muffuletta is made on a soft, sesame-topped, round loaf of Italian bread.
- Meats: The muffuletta meats are Genoa salami, deli ham and mortadella. Thinly sliced is key.
- Cheeses:Â Swiss and provolone together make for the best flavor.
Directions
Step 1: Make the paste, then chill
In a large bowl, combine the first 14 ingredients. Cover the bowl and pop it in the fridge overnight, or for at least eight hours.
Step 2: Assemble the sandwiches, then chill again
Cut the bread in half horizontally, then carefully hollow out the top and bottom, leaving a 1-inch shell. (You can discard the removed bread or save it for another use, like homemade bread crumbs.) Spoon half the olive mixture over the bottom half of the bread, then layer on the meats and cheeses. Top this with the remaining olive mixture, replace the bread top and wrap tightly. Chill in the fridge for at least three hours or overnight. Cut into eight wedges, and enjoy.
Muffuletta Variations
- Add veggies: Adding pickled vegetables (onions, asparagus, traditional pickles, peppers) is a tart addition to this muffuletta sandwich recipe.
- Sub the cheeses: If either Swiss or provolone isn’t your cup of tea, you can swap them for shaved Parmesan, sharp cheddar or slices of mozzarella.
- Swap out the bread:Â You don’t have to use the traditional sesame-topped Italian bread that any good muffuletta recipe calls for. As a delicious alternative, you can use ciabatta or focaccia bread.
How to Store Muffuletta
Muffuletta is designed to be chilled, so it stores well. Wrap it tightly in plastic wrap and keep it in the fridge for enjoying later.
How long does muffuletta last?
Because it can take up to a couple days to actually make the muffuletta, you’ll want to consume it relatively quickly once it’s ready. Aim to consume the sandwich within three days.
Muffuletta Tips
How long is the muffuletta olive spread good for?
If you want to make the olive spread ahead of time, you can keep it stored in the fridge for up to two weeks.
What should I serve with a muffuletta sandwich?
This sandwich shouldn’t really compete with anything in terms of powerful flavors, so we recommend serving it with pickles (homemade pickles are best) and potato chips.
How do I transport this sandwich?
If you’re bringing this to share with friends at your next picnic, wrap individual sandwiches tightly in waxed paper or plastic wrap, and transport them in a cooler.
