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The Muffuletta Sandwich isn’t your average deli stack. It’s a flavor bomb loaded with cured meats, sharp cheese, and a briny olive salad that means business. This New Orleans icon brings crunch, chew, and serious sandwich swagger. Let it rest in the fridge and it only gets better.
If you’re into sandwiches that get better with time, try our pressed focaccia sandwich next. It follows the same rules: stack it, wrap it, let it rest.
Here’s Why This Muffuletta Sandwich Recipe Works
Big flavors, minimal effort: The olive salad does the heavy lifting. It marinates into a tangy, savory spread that transforms a cold cut combo into something crave-worthy. kind of like our grinder sandwich, but with olives running the show.
Texture on point: Crunchy veggies, soft bread, creamy cheese. Every bite hits a different note.
Perfect for make-ahead: This sandwich actually improves after sitting. The flavors meld, the bread soaks it up, and it slices like a dream.
Easy to customize: Use any mix of meats or cheeses you like. Got spicy capicola? Use it. No mortadella? Ham steps in just fine.
Recipe Tips
Let the salad sit: Don’t rush the olive mix. A solid 30-minute rest (or overnight) helps all those flavors meld into a cohesive spread.
Use crusty bread: A round muffuletta loaf is ideal, but focaccia or a sturdy boule will hold up to the filling without going soggy.
Layer cheese first: Cheese goes against the bread to act like a moisture barrier. Meats go in the middle. This keeps things from getting soggy and helps with clean slices.
Wrap and press: After assembling, wrap it tight and refrigerate. A heavy skillet on top helps press the layers together for neat wedges later.
If you’re into stacked sandwiches with big, punchy flavors, our chicken bacon ranch sandwich is another craveable combo.
New Orleans Olive Sandwich
Think of this as an olive salad sandwich with a supporting cast of deli meats and cheese. It’s bold, messy in the best way, and tastes even better after a rest in the fridge. For more low-effort meals that beat the heat, check out our roundup of summer supper recipes.
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Classic Muffuletta Sandwich
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Ingredients
For the Olive Salad:
- 1 cup green olives, pitted and roughly chopped
- ½ cup Kalamata olives, or black olives roughly chopped
- ½ cup pickled giardiniera, drained and chopped
- ¼ cup roasted red peppers, chopped
- 2 tablespoons capers, drained
- 2 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- ¼ teaspoon crushed red pepper flakes, optional
- ⅓ cup olive oil
- 2 tablespoons red wine vinegar
For the Sandwich:
- 1 Loaf 10-inch round muffuletta loaf , or French bread or focaccia bread
- 4 ounces Genoa salami, sliced
- 4 ounces mortadella, or ham sliced
- 4 ounces capicola, or ham, sliced
- 4 ounces provolone cheese, sliced
- 4 ounces Mozzarella cheese, sliced
Instructions
For the Olive Salad:
- In a medium bowl, mix together the green and black olives, giardiniera, roasted red peppers, capers, garlic, parsley, and red pepper flakes. Stir in olive oil and vinegar. Let it marinate for at least 30 minutes (up to overnight in the fridge is best).
For the Sandwich:
- Slice the muffuletta loaf in half horizontally. Hollow out a bit of the soft interior from each half to make room for the filling if desired.
- Divide the olive mix equally and spread half on each portion of the bread.
- Add a layer of Provolone to the bottom portion of bread over the olive mix and a layer of mortadella on top of the provolone.
- Add a layer of the the salami and then a layer Mozzarella and a layer of ham
- Place the top half of the bread over the filling and gently press down. Wrap the sandwich tightly in plastic wrap or foil and refrigerate for at least 1 hour (or up to 6 hours) to allow flavors to meld. When ready to serve, cut into wedges and enjoy.
Notes
- If you can’t find a round muffuletta loaf, focaccia or a sturdy boule will work.
- Wrap leftovers tightly in plastic or foil. Store in the fridge for up to 3 days.
- This sandwich does not freeze well.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
If you can get it just buy Boscoli Olive Mix in the Grocery Store, It’s either with the Pickles or Salad Dressings
Hey, thanks for the tip, Karl….I will give it a try!