Tasty Italian Muffuletta Sandwich

This knockout New Orleans twist on an Italian sandwich lets you bring the famous Central Grocery taste right into your own home. The mix of savory cured meats, tasty cheeses and zingy olive mixture works magic together, creating a flavor bomb that actually gets tastier the longer it sits.

I bumped into muffuletta sandwiches while visiting New Orleans where I waited almost 60 minutes at Central Grocery. One taste was all it took - I had to figure out how to make this at home, and now it's my favorite no-fuss showstopper whenever I'm hosting people.

What You'll Need

• Black and green olives: These form the tangy heart of any proper muffuletta
• Giardiniera: Brings a crunchy zip and real Italian flair to your olive mix
• Capers: Add tiny pops of salt that boost the whole sandwich experience
• High-quality olive oil: Don't skimp here as it soaks through the entire olive mixture
• Sesame Italian round bread: Gives you that genuine feel with its hearty build and sesame kick
• Capicola, mortadella, and salami: Build amazing layers of flavor with these cured meat varieties
• Mozzarella and provolone cheese: Their mild creaminess cuts through the salty meats perfectly

How To Make It

Mix Your Olive Spread:

Toss all your chopped veggies together in a big bowl - black olives, green olives, giardiniera, capers, roasted red peppers, celery, and minced garlic. Chop everything small so your olive mix stays put when you bite the sandwich. Pour in the olive oil, red wine vinegar, oregano, and red pepper flakes, then crack some black pepper over it all. Mix everything up so all bits get coated in the dressing. Cover your bowl and stick it in the fridge for at least an hour, though letting it sit overnight makes the flavors really come together way better.

Build Your Sandwich:

Cut your round bread loaf across the middle using a bread knife to get top and bottom pieces. If your bread seems really thick, scoop out some of the inside to make room for fillings, but don't go overboard or your sandwich might fall apart. Spread half your olive mix across the bottom piece of bread, pushing down a bit so it sticks. Layer your meats and cheeses - mortadella, salami, capicola, provolone, and mozzarella - in thin layers that overlap slightly to cover everything. Top the meat and cheese with your remaining olive mix, making sure it's spread out evenly so every bite tastes good.

Finish and Enjoy:

Put the top bread half back on. Wrap your whole sandwich really tight in plastic wrap, making sure all edges are sealed up good. Set the wrapped sandwich on a flat surface and put a heavy pan or weighted dish on top for at least half an hour at room temp. This squishing step can't be skipped - it helps the oils and vinegar soak into the bread and keeps everything from falling apart when you cut it. After pressing, unwrap and slice with a super sharp knife into wedges. Eat right away or wrap it up again and put it in the fridge for up to a day to let the flavors get even better.

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The giardiniera is what makes this sandwich special for me. I learned from an old Sicilian lady during a cooking class how her family had been pickling veggies forever, and that tangy crunch really makes the muffuletta sing. Every time I make this, I can almost see her kitchen with all the herbs hanging and jars everywhere.

Where Muffuletta Came From

A Sicilian immigrant named Salvatore Lupo created the muffuletta sandwich back in 1906 at his Central Grocery in New Orleans. He noticed Sicilian workers having trouble eating their lunch - bread, meat, and olive salad all separate - so he put everything together into one sandwich. The name comes from the round Sicilian bread they used. These days, the muffuletta stands as a New Orleans food icon that shows how Sicilian and American food traditions blended together, and reminds us how Italian immigrants helped shape New Orleans food culture.

Prep It Early

You can make the olive mix up to a week ahead and keep it in a sealed container in your fridge. This not only saves you time on the day but actually makes it taste much better. You can put the whole sandwich together, wrap it tight, and keep it in the fridge for up to 24 hours before serving, which is great when you've got company coming. If you want to make it even earlier, just keep the olive mix separate from the bread until the day you'll eat it so things don't get soggy. Let the sandwich sit out for about 30 minutes before eating so the flavors wake up.

Ways To Switch It Up

While the classic muffuletta follows certain rules, you can try lots of tasty changes. For a meat-free version, skip the deli meats and add extra cheese plus some grilled veggies like eggplant and zucchini. Can't find round Italian bread? Ciabatta or focaccia work great too. Want more kick? Just add extra red pepper flakes to your olive mix. Looking for something lighter? Try using turkey and low-fat cheese instead, though hardcore fans might say it's not the same. The olive mix can change too - some New Orleans versions throw in carrots and cauliflower for extra crunch.

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This sandwich brings big, bold flavors and awesome textures together in every bite - it's best shared with friends alongside something cold to drink.

Frequently Asked Questions

→ How early can I make the olive mix?

You can prep the olive mix up to 3 days ahead. Keeping it refrigerated lets the flavors get even bolder overnight.

→ Is it okay to swap out the meats or cheeses?

While the classic version uses mortadella, salami, capicola, provolone, and mozzarella, feel free to use prosciutto, ham, or any semi-firm cheese that pairs well with the olive spread's sharp taste.

→ What’s a good bread option if I can’t get sesame bread?

Don’t worry if you can’t find sesame bread. Grab any sturdy round Italian loaf or focaccia. It just needs to hold up against the olive oil and fillings without falling apart.

→ Why should I press the whole sandwich?

Pressing pushes the fillings together and lets the bread soak up the olive spread, making each bite more flavorful and less like separate ingredients.

→ What’s the best way to save leftover muffuletta?

Wrap leftovers in plastic wrap and keep them in the fridge for no longer than 2 days. The flavors tend to get better after a while as everything blends together.

→ Do I need giardiniera for the olive mix?

Yes, giardiniera adds that sharp, briny kick to the olive mix. If it’s unavailable, chopped pickled veggies like cauliflower, carrots, and celery with a splash of vinegar do the trick.