Real N'awlins Muffaletta

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“A favorite in the Big Easy, this is better than any I've had at restaurants in New Orleans. Instead of the traditional Mortadella (which is just a fancy balogna) I use pepperoni. I use Boscoli Olive Salad, so it saves a ton of time on prepping. It is available in some international markets, and I believe you can order it online. The traditional Muffaletta is served on a round loaf, but any shape will do as long as it is tasty and has a nice crust. Surprisingly, this freezes very well; I have frozen individual serving sizes and eaten it 6 weeks later and it tasted just as good as when fresh!”

Ingredients Nutrition

  • 16 ounces olive salad (I use Boscoli's)
  • 1 lb loaf Italian bread
  • 4 ounces genoa salami, thinly sliced
  • 4 ounces cooked ham, thinly sliced
  • 4 ounces mozzarella cheese, sliced
  • 4 ounces provolone cheese, sliced
  • 4 ounces pepperoni, thinly sliced


  1. At least a day before serving- Cut bread in half horizontally; hollow out some of the excess bread to make room for the filling. Spread each piece of bread with equal amounts of the olive salad, including oil.
  2. Top the bottom half (over the olive salad) with layers of the meats and cheeses in any order. I like to layer a meat, then a cheese.
  3. Put the two halves together and wrap tightly. Refrigerate for several hours or preferably overnight; this allows the flavors to mingle and the olive salad to soak into the bread. I turn the loaf over several times while in fridge so the oil evenly soaks both top and bottom of sandwich.
  4. To serve- cut into serving sizes; this sandwich is so fat you may need to put toothpicks in it to hold it together! It is extremely filling; a little bit goes a long way. Easily serves 8-10 hungry people.

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