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“This is a sandwich made popular in Louisiana by Italian immigrants. I can't help but think this was a way to use up leftovers from Sunday luncheon or perhaps a funeral or something like that.”

Ingredients Nutrition

  • Olive salad
  • 1 cup marinated artichoke hearts, sliced
  • 12 cup carrot, shredded
  • 12 cup celery rib, shredded
  • 12 cup green olives, pitted and chopped
  • 12 cup roasted red pepper, chopped
  • 12 cup mild banana pepper, chopped
  • 12 cup kalamata olive, pitted and chopped
  • 12 cup marinated mushrooms, chopped
  • 12 cup cocktail onion, chopped
  • 14 cup tiny capers, drained
  • 2 tablespoons red wine vinegar
  • 3 anchovy fillets, chopped
  • 2 teaspoons dried oregano
  • 14 teaspoon banana pepper brine
  • For the Muffaletta
  • 1 loaf muffaletta bread (8-inch round)
  • 2 ounces provolone cheese, sliced
  • 2 ounces deli ham, sliced
  • 2 ounces capicola, sliced (hot and or or mild)
  • 2 ounces mortadella, sliced
  • 2 ounces mozzarella cheese, sliced
  • 2 ounces genoa salami, sliced
  • 2 ounces pepperoni, sliced


  1. Combine the olive salad ingredients and refrigerate 24 hours in advance to allow the flavors to meld and mellow.
  2. To make the sandwich, cut the bread in half, layer on half the meats and cheeses; spoon half the olive salad on top.
  3. Layer the remainder of the meats and cheeses and top with the remainder of the olive salad.
  4. Slice into wedges and serve.

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