Description
This Real N’awlins Muffuletta is a classic New Orleans sandwich featuring a flavorful olive salad packed with a mix of olives, vegetables, and spices combined with layers of Italian cold cuts and cheeses, all served on Italian bread. The sandwich is perfect for gatherings, offering a bold and savory taste that embodies authentic Southern deli flavors.
Ingredients
Scale
Olive Salad
- 1 cup pimento stuffed olives, crushed
- 1/2 cup drained kalamata olives, crushed
- 2 garlic cloves, minced
- 1 tablespoon chopped carrot
- 1/2 cup pepperoncini peppers, drained
- 1/4 cup marinated cocktail onions
- 1/2 teaspoon celery seed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 3/4 teaspoon ground black pepper
- 1/4 cup red wine vinegar
- 1/4 cup roughly chopped pickled cauliflower florets
- 2 tablespoons drained capers
- 1 tablespoon chopped celery
- 1/2 cup olive oil
- 1/4 cup canola oil
Sandwich
- 2 (1 lb) Italian bread loaves
- 8 ounces thinly sliced Genoa salami
- 8 ounces thinly sliced cooked ham
- 8 ounces sliced mortadella
- 8 ounces sliced mozzarella cheese
- 8 ounces sliced provolone cheese
Instructions
- Prepare Olive Salad: In a medium bowl, combine the crushed pimento stuffed olives, crushed kalamata olives, minced garlic, chopped carrot, drained pepperoncini peppers, marinated cocktail onions, celery seed, dried oregano, dried basil, ground black pepper, red wine vinegar, roughly chopped pickled cauliflower florets, drained capers, chopped celery, olive oil, and canola oil. Mix all ingredients thoroughly until well combined.
- Refrigerate the Olive Salad: Transfer the olive salad mixture into a glass jar or airtight container. Ensure the mixture is covered with oil, adding more oil if necessary to prevent exposure. Cover and refrigerate the jar for at least overnight to allow the flavors to marinate and meld together.
- Prepare the Bread: Cut each loaf of Italian bread horizontally to create a top and bottom half. Hollow out some of the excess bread from each half to make room for the filling without making the sandwich too bulky.
- Assemble the Sandwiches: Evenly spread the chilled olive salad, including its oils, onto both halves of each bread loaf. On the bottom halves, layer half of the Genoa salami, cooked ham, mortadella, mozzarella cheese, and provolone cheese. Replace the top halves of the bread over the fillings.
- Serve or Refrigerate: Cut each loaf into quarters for serving. You can serve the sandwiches immediately or wrap them tightly and refrigerate for a few hours. Chilling enhances the flavor as the olive salad soaks into the bread and the ingredients meld further.
Notes
- Allowing the olive salad to marinate overnight is essential for developing the authentic Muffuletta flavor.
- Hollowing out the bread slightly prevents the sandwich from becoming too bulky and balances the ratio of bread to filling.
- Use good quality Italian bread, ideally a round loaf or a sesame-topped muffuletta loaf, for the best texture and flavor.
- This sandwich is best served chilled or at room temperature, never toasted, to maintain the integrity of the olive salad.
- Feel free to adjust the amounts of meats and cheeses based on preference or dietary restrictions.
