Muffuletta Sandwich

“A delicious and hearty hot sandwich with olive salad - a favorite in New Orleans.”

Ingredients Nutrition

  • Sandwich
  • 1 loaf Italian bread (8-10 inch round)
  • 12 lb thinly sliced genoa salami
  • 13 lb thinly sliced provolone cheese
  • 14 lb thinly sliced deli smoked ham
  • Olive Salad(can use a jar of your favorite brand or make it yourself )
  • 1 anchovy fillet, mashed (or equivalent amount anchovy paste)
  • 1 clove garlic, crushed
  • 13 cup olive oil
  • 12 cup chopped pimento-stuffed green olives
  • 12 cup chopped ripe olives (black)
  • 12 cup pickled vegetables (giardiniera)
  • 2 tablespoons chopped parsley
  • 12 teaspoon dried oregano
  • 18 teaspoon crushed red pepper flakes


  1. If using home made olive salad, make it by mixing all ingredients together.
  2. Cover and refrigerate at least 8 hours before assembling sandwich.
  3. Cut bread in half horizontally.
  4. Remove about 1/2 inch of soft white bread from top layer of each half to make room for the filling, starting about 1/2 from sides.
  5. Drain olive salad, reserving liquid.
  6. Brush some of the liquid over cut sides of bread and toast under broiler until just lightly browned.
  7. Brush a little more liquid on toasted sides and layer salami, 1/2 of the olive salad, the cheese, ham and remaining olive salad on bottom half of bread.
  8. Cover with top half of bread and secure with a couple of tooth picks.
  9. Place back in oven for a few minutes to heat all ingredients.
  10. The cheese should just be warm and starting to get soft, but not runny.
  11. Cut into 4 quarters and serve with plenty of napkins.

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