Bring the iconic taste of New Orleans into your kitchen with this classic Muffuletta recipe. Loaded with Italian meats, cheeses, and a zesty homemade olive salad, this sandwich is perfect for feeding a crowd. It only gets better as it sits!
The legendary muffuletta is a classic New Orleans creation, built on a round loaf to generously serve a group. Its layers of Italian cured meats and sliced cheese pair perfectly with a bold, zesty olive salad. This combination creates a rich and satisfying flavor in every bite.
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🗝️ Recipe's key points
- Ideal as a party sandwich made in advance or served at a family lunch.
- It’s one of the few foods that genuinely tastes better after sitting out and letting the flavors meld.
- The olive salad has a spicy and salty kick. It balances perfectly with the rich and savory flavors of Italian cured meats and cheeses.
Make a batch, wrap them tightly, and slice them fresh as guests arrive. The latecomers get the best-melded bites!
🛒 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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Olive salad topping
- Calabrian chilies – These chilies add a fruity flavor and a nice, moderate heat. They give a bright, spicy kick that balances the richness of this olive salad sandwich.
- Chopped shallot and garlic – Offers a sharp, aromatic sweetness and depth of pungent flavor.
- Castelvetrano or green Cerignola olives – These olives contribute a buttery, mild, and slightly sweet flavor with a creamy texture.
- Picholine or Spanish Olives – Add a crisp, green, and slightly tangy note. Brings a brighter, more briny olive flavor to this Italian muffuletta sandwich as a whole.
- Capers – Provide a sharp, salty, and lemony burst for that ideal amount of acidity.
- Piquillo peppers or roasted red peppers – Give a sweet, smoky, and tender quality. I love how these peppers balance the brininess with their mellow sweetness.
- Fresh oregano – Offers an earthy, aromatic herbaceousness, giving this muffuletta recipe its classic Italian flavor.
- Extra-virgin olive oil – Carries the flavors and creates a rich emulsion.
- Red wine vinegar – Adds a clean, tangy acidity that balances the rich cheese and meat and sharpens all the flavors.
- Kosher salt and Ground black pepper – Enhances all of the flavors in this muffuletta sandwich. Taste to test, and adjust as needed.
Muffuletta sandwich assembly
- Soft Italian bread – Choose bread that has a sturdy, chewy texture and a crisp crust. This way, it can hold up to the juicy salad and hearty fillings. Ciabatta loaf is a great option.
- Genoa salami – Soft and fatty with garlicky depth as a foundational, moist cured meat layer.
- Hot capicola (capocollo) – Brings a spicy, slightly sweet heat that adds a warm, peppery kick among the meats.
- Mortadella (if you have difficulty finding this meat, substitute with another Italian meat) – Adds a delicate, smooth, and pistachio-studded richness. It's great for lending a luxurious, fatty texture.
- Prosciutto – Gives a salty, sweet, and silky-smooth quality, adding a delicate, umami-rich layer.
- Mozzarella – Provides a fresh, milky, and stretchy creaminess. It also offers a mild, cooling contrast to the bold meats in this Italian deli sandwich.
- Provolone – Contributes a mild, creamy, and slightly tangy melt. It adds richness and helps bind the layers.
🗒 Instructions
This is an overview of the instructions. Full instructions are in the recipe card at the bottom of the page.
- Add the Calabrian chiles, both olives, piquillo peppers, capers, and oregano in a medium bowl.
- Add in the shallot, garlic, oil, and vinegar, and oregano.
- Mix and season with salt and pepper.
- Split the bread in half along the equator line.
- Divide the olive salad, including any liquid, between the halves, spreading it evenly with the back of the spoon.
- Lay the sliced salami on the bottom half of the bread.
- Next, lay the capocollo on top of the salami.
- Add the sliced provolone.
- Place the sliced mozzarella on top.
- Cover the mozzarella layer with the mortadella.
- Lastly, add the prosciutto.
- Close the sandwich and wrap tightly in plastic.
- Place it between 2 baking sheets and weigh it down with a heavy pot or two to flatten slightly.
- Let it sit at room temperature, turning over halfway, for 1–3 hours before cutting into wedges to serve.
🥫 Storage
Enjoy your muffuletta sandwich a few hours after it has been assembled for the flavors to meld. Leftovers should be wrapped in plastic and stored in the fridge for 2-3 days at most.
You can store any leftover olive salad filling in an airtight container in the fridge. It will stay fresh for up to 2 days. This way, you can easily use it on fresh sandwich bread for another tasty meal!
📚 Variations
- Type of bread: Use ciabatta or another sturdy Italian loaf if you don't have muffuletta bread. Any bread that can absorb the juicy salad without falling apart is great!
- Gluten-free muffuletta: Use gluten-free bread to make this allergy-friendly. Again, make sure it is sturdy enough to absorb the salad and still retain structure.
- Vegetarian muffuletta sandwich: Simply omit the sliced meat to make this muffuletta recipe vegetarian.
- Salad mix-ins: Black olives and other pickled vegetables, such as cauliflower and carrots, are fantastic options.
- Muffuletta Pasta Salad: Forget the bread! Mix the olive salad into cold pasta with chopped deli meat and cubed cheese. This makes a delicious side dish or a satisfying main meal.
👩🏻🍳 Tips
- You can prepare the olive salad ingredients a day in advance and store the mixture in the refrigerator.
- It's best to chop the salad ingredients into small uniform-sized pieces for the best texture.
- The olive salad mixture is super juicy. To keep your sandwiches from getting soggy, use strong Italian bread. Make the sandwich no more than one day before you serve it.
- Don't skip the weighted pressing once the sandwich is assembled. It's important to compress the layers. This helps the bread soak up the olive salad juices and blend all the flavors into a delicious muffuletta sandwich. Allow it to rest for a minimum of an hour.
- For best presentation, use a large, wide loaf. The goal is to create a wide, round sandwich that can be cut into wedges. A too-small or too-narrow loaf won't achieve the proper ratio.
🤔 FAQs
What is a muffuletta sandwich?
A muffuletta is a big sandwich from New Orleans with Sicilian-American roots. It’s made with Italian bread, layers of cured meats, cheese, and a special olive salad.
Can I make muffuletta ahead of time?
Yes! Muffuletta is meant to be made ahead. Letting it rest allows the olive salad to soak into the bread, improving flavor and texture.
What bread can I use if I can’t find muffuletta bread?
Ciabatta or another sturdy Italian loaf works beautifully. The key is bread that can absorb the olive salad without falling apart.
How long should a muffuletta sit before serving?
Ideally, 1–3 hours at room temperature, turning once. You can also wrap and refrigerate it overnight.
Can I customize the meats or cheese?
Absolutely. Genoa salami, mortadella, and provolone are classic, but capicola (capocollo), mozzarella, or prosciutto are great additions.
How should leftovers be stored?
Wrap tightly and refrigerate. Muffuletta keeps well for up to 2 days and often tastes even better the next day.
📗 Related Recipes
Craving the bold, vibrant flavors of Italy? These sandwiches celebrate Italian ingredients with flair. Think spicy giardiniera, creamy mozzarella, salty cured meats, and fresh basil!
- Piccante Italian Beef Sandwich: If you're looking for a hearty meal, this Italian beef sandwich is perfect. It's packed with thinly sliced roast beef, spicy giardiniera, and gooey melted mozzarella. Enjoy every bite!
- Italian Chopped Salad Sandwich: This sandwich features classic Italian deli meats. It also has fresh, crunchy vegetables. To top it off, there's a creamy mayo dressing. It’s perfect as a main dish or a tasty side!
- Caprese Flatbread Sandwich: This tasty sandwich uses chewy, salted flatbread. It's piled high with mozzarella, fresh basil, and fried green tomatoes. It's a fun twist on a classic Italian favorite!
🍽 What to serve with a muffuletta sandwich
To cut through the muffuletta's rich, oily layers, pair it with classic, crunchy, or acidic sides like kettle chips, Italian potato salad, Italian Corn Salad, dill pickles, or coleslaw. A bowl of minestrone, a light salad, or an ice-cold beer also make perfect companions.
🔪 All Our Way recommends the following
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You’ll need the following items to make this recipe successfully.
- Chef's knife – Efficiently chops and minces ingredients like chiles, olives, and herbs for the olive salad. You'll also need a reliable knife to cut clean slices from the assembled muffuletta sandwich.
- Cutting board – Provides a stable, clean surface for prepping all the sandwich components.
- Glass bowl – Used to mix the olive salad, allowing the flavors to meld together.
- Liquid measuring cup – Precisely measures the olive oil and vinegar for a balanced salad dressing base.
📞 Chiacchierata (chat)
This is the kind of sandwich I love most—the kind you don’t rush. You build it with care, wrap it up tight, press it down, and then… you wait. And while you wait, magic happens. The olive salad works its way into the bread, the flavors mingle, and suddenly you have something so much more than a sandwich.
I love serving muffuletta for picnics, beach days, or casual gatherings with family and friends. Slice it into wedges, set it out on a big board, and let everyone help themselves. No fuss, no last-minute stress—just really good food meant to be shared.
And honestly? This is one of those recipes that reminds me why I cook the way I do. Big flavors, simple steps, and food that brings people together around the table (or the picnic blanket). Buon appetito, amici—and don’t be surprised if this becomes your go-to crowd-pleaser. 🥖💚
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
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📖 Recipe
MUFFULETTA
Ingredients
For the olive salad:
- 5 oil-packed Calabrian chiles or 1 fresh Fresno chile chopped
- 1 shallot finely chopped
- 2 garlic cloves finely chopped
- 1 cup Castelvetrano or green Cerignola olives pitted, chopped
- ¾ cup Picholine or Spanish olives pitted, chopped
- ½ cup chopped drained piquillo peppers or roasted red peppers from a jar
- ⅓ cup olive oil
- 3 tablespoons chopped drained capers
- 3 tablespoons red wine vinegar
- 1 tablespoon chopped oregano
- Kosher salt freshly ground pepper
For the sandwich:
- 1 large ciabatta loaf or other soft Italian bread
- ¼ pound thinly sliced Genoa salami
- ¼ pound thinly sliced hot Capicola (Capocollo)
- ¼ pound thinly sliced provolone cheese
- ½ pound mozzarella
- ¼ pound thinly sliced mortadella
- ¼ pound thinly sliced prosciutto
Instructions
Make the olive salad:
- In a medium bowl, combine Calabrian chiles, shallot, garlic, both olives, piquillo peppers, oil, capers, vinegar, and oregano. Season with salt and pepper. *
To assemble the sandwich:
- Split the bread in half along the equator line. Divide olive salad, including any liquid, between halves.
- Lay salami on bottom half of bread, followed by capocollo, provolone, mozzarella, mortadella, and prosciutto.
- Close sandwich and wrap tightly in plastic.
- Place between 2 baking sheets and weigh down with a heavy pot or two to flatten slightly.
- Let sit at room temperature, turning over halfway, 1–3 hours before cutting into wedges to serve.
- * Do Ahead Step: Olive salad can be made 1 day ahead. Cover and chill.
Nutrition
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