muffuletta sandwich

Layers of tasty Italian cold cuts, cheese, and a yummy chopped olive salad are sandwiched between delicious traditional muffuletta bread to make this authentic Muffuletta sandwich! It’s a quick and easy New Orleans classic that will knock your socks off!

Muffuletta

giardiniera (chopped)

green olives (pitted, chopped)

Kalamata olives (pitted, chopped)

oregano

garlic (minced)

shallot (minced)

olive oil

red wine vinegar

salt and pepper (to taste)

10" muffuletta bread

genoa salami (sliced)

mortadella (sliced)

swiss cheese (sliced)

capicola (sliced)

provolone cheese (sliced)

In a medium bowl, combine all the olive mixture ingredients together. Set aside.

Olive Mixture

Slice the Muffuletta bread in half horizontally. Scoop out some of the interior of the bread to make room for the rest of the ingredients.

Spread half of the olive mixture in the bottom of the bread then start layering with genoa salami, mortadella and swiss cheese slices.

Continue layering with Capicolla and then provolone cheese. Top with the other half of the olive mixture, then the top bread slice.

Lightly press the bread down and slice it into quarters and serve.

Assemble The Muffuletta

This muffuletta sandwich recipe is made in the authentic New Orlean's style! Flavorful and delicious, your muffuletta can be prepared in minutes so you can enjoy it any time of day.

New Orleans Muffuletta Recipe

Italian bread

Olive Salad

lb Genoa Salami (6-8 slices)

lb Mortadella (4-6 slices)

lb Sliced Mozzarella (3-4 thin slices)

lb Provolone (3-4 thin slices)

Slice the round bread in half and open both sides on a flat surface.

Brush both inner sides of the bread with oil from the Olive Salad or extra virgin olive oil, go a little heavier on the bottom.

Begin layering thre ham, salami, and mortadella on the bottom half of the bread. Top with cheeses.

Next, add the olive salad from the center out and spread it, leaving about a half-inch around the edge. Place the top half of the bread over the olive mixture, and press down to let the bread absorb the olive salad juices. 

Using a bread knife, slice into 4 to 6 wedges. 

Optional: place the whole sandwich, before slicing, on a large baking sheet, and toast/warm-up in a 350F preheated oven for about 5 minutes. 

I have used several different olive salads for use on salads &amp; sandwiches, I noticed a new olive salad at Rouses Grocery I hadn’t seen before &amp; decided to try it. Actually it is Central Grocery Olive 
Salad, made by them &amp; it’s TERRIFIC.

I tried this last year. My family loved it. My son said “ mom it can’t get better then this” this is really Good!”  So I thank you very much for sharing and now I share your recipes to my niece. Love it.

I'm 8 I made this for my family, It was great!!!!

Great recipe!  Made it yesterday a couple hours before dinner, wrapped it in saran wrap and weighted it down to flatten it, then cooked in my George Foreman grill, all of I know takes it from a true muffaletta to a muffaletta/panini hybrid, but it was GOOD!  To finish up my New Orleans (I'm in Chicago) menu. I also made oyster stew and had some leftover corn salad which I realized was kinda like maque choux.

thanks for sharing this with us…i will try to make this wonderful Recipe…

It's a great recipe for New Orleans Muffuletta Sandwich. Easy to follow to make for my son. he loves it much. thank you for sharing!

Wow, these were huge! We really enjoyed and there are lots of leftovers for tomorrow.

Wow.  I had to substitute good ol' bologna for the mortadella as there was no mortadella at our local deli.  The deli manager told me there is a shortage of mortadella because of the pandemic.  It is one of the most complex Italian meat coldcuts to make.  Hope it makes a reappearance soon.  This is a wonderful sandwich nonetheless.   Excellent.

Your recipe is wonderful.  Brings back Central Grocery (one of my favorite things about New Orleans).  I looked at the Boscoli olive salad and saw that it was mostly canola oil with a small amount of olive oil.  Apparently there is another version that is 100% olive oil - however the person who mentioned it said it was 128 oz. size.  I love olive salad, but not that much.  Maybe you haven't bought it since they changed.  Since the Central Grocery brand has soybean oil it doesn't seem much better.  Would it work if I drain all the oil out of the jar and replace it with good olive oil?  Thanks for your help.

https://www.youtube.com/watch?v=NdUrvFKnGRs

Authentic New Orleans Muffuletta Recipe

Juicy baked chicken breasts stuffed with classic New Orleans Muffuletta fillings, like salami, olives, and cheese!

Muffuletta Stuffed Chicken Breast Recipe

chicken breasts

cheddar cheese

swiss cheese

salami

kalamata olives, (chopped)

pimento stuffed green olives, (chopped)

capers, (drained)

Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper.&nbsp;Lay the chicken breasts flat on the baking sheet. Starting from one side, cut a deep slit (or pocket) into each chicken breast, parallel to the baking sheet, leaving three sides intact. Try to make the cut even so the attached edges are all about 1/2-inch thick.

Chop the salami and olives. Shred the cheeses.

Into a mixing bowl, measure both kinds of cheese, diced salami, chopped olives, and capers. Mix well.

Stuff the mixture evenly into the chicken breasts, turning them upright, so the stuffing is facing up. Sprinkle the tops with ground black pepper.

Bake for 25 minutes, until the chicken breasts have cooked through and the filling is bubbly. Serve warm.

https://content.jwplatform.com/videos/EUkW2fdE.mp4

Muffuletta Stuffed Chicken Breast Recipe: Juicy baked chicken breasts stuffed with classic New Orleans Muffuletta fillings, like salami, olives, and cheese!

Make the iconic New Orleans muffaletta at home with homemade olive spread, Italian meats, and cheese. Let it marinate overnight for the best flavor!

Authentic Muffaletta Sandwich with Homemade Olive Salad

(8-inch) rustic round loaf of bread

(150 g) half mild, half hot genoa salami, sliced

(200 g) mortadella, sliced

(100 g) coppa, sliced

(120 g) provolone, sliced

(250 ml) black olives, chopped

(250 ml) green olives, chopped

celery,

½ shallot, finely chopped

garlic, finely minced

pepperoncini peppers, chopped with seeds in

giardiniera pickles, chopped

parsley

extra virgin olive oil

pepperoncini pickling liquid

black pepper,

Make olive salad.

Chop and mix the olive salad ingredients. Adjust seasoning with more vinegar or pickling liquid to taste.

Prep bread.

Cut the loaf in half and remove some of the crumb from both sides to make space for filling.

Spread olive salad.

Evenly spread olive salad on both bread halves.

Layer meats and cheese.

Start with mortadella, placing half on the bottom and half on the top half of the loaf. Repeat with coppa and salami, alternating mild and hot salami on each side. Finish by layering all the cheese on one side.

Wrap and rest.

Wrap the sandwich tightly and refrigerate overnight. Optionally, weigh it down to help the ingredients meld together.

Slice and serve.

Unwrap, slice, and enjoy cold, at room temperature, or wrap in foil and heat in a 350°F oven until the cheese melts (about 20-30 mins).

The Muffuletta Sandwich is beautiful, loaded with vegetables, and dressed with a tangy fat-free dressing. Eat it hot or cold, you choose. Crunchy on the outside and warm and comforting inside, this sandwich is a low-carb vegan delight.

Muffuletta Sandwich

Vegan Sour Dough Bread

Hot House Tomato (Sliced thin)

Yellow Onion (Sliced thin)

Yellow Summer Squash (Sliced thin)

Zucchini (Sliced thin)

Spinach bread

Red Pepper (Sliced thin)

Portobello Mushrooms (Sliced thin)

Pure Maple Syrup

Dijon Mustard

Take a whole round loaf of bread, and cut the top off like you would a pumpkin.

Gently remove all the bread from the top and base (I put the bread removed in a bag to use to dip in soup another day)

Once all the bread is removed, you have a bowl.

Leave a thin layer of bread inside the bowl and on the top.

Set aside.

Preparing the Bread

Grill or saute the portobello mushrooms, onions, red bell peppers, and zucchini.

Grill on a medium-low grill in a grill basket for 12 minutes.

Leave the spinach and tomatoes uncooked (Raw).

Separate the vegetables on a platter so you can easily layer your sandwich.

Saute or Grill Vegetables

Mix Dijon mustard and maple syrup together.

Using a spoon or a brush, coat the inside of the bottom of the bread bowl with dressing.

Do the same to the top.

You should have about 1/3 of the dressing left. Set it aside.

Dressing

Preheat the oven to 400 degrees.

The way the vegetables are is critical so your sandwich does not get soggy.

Start with half the fresh spinach. You do not want to cook spinach (it will cook in the oven).

Put the spinach into the corners of the bread base, making a layer of spinach on the bottom. Push down to pack in.

Then add the tomato slices, slightly overlapping each other.

Now, add grilled/sautéed portobello mushrooms. Again, cover the bottom, pushing them into the sides in a single or double layer.

Then add the red peppers; again, cover the base and push into the corners. It should be a single layer. Brush with dressing.

Then layer onions the same way. Brush with more dressing.

Layer the summer squash; brush with the dressing.

Layer the zucchini, brushing with the dressing.

Top with the rest of the fresh spinach.

The top has a hole, so don&#x27;t worry if the spinach is falling out of the top.

*It should be overflowing.

Add the top of the bread, brush with dressing on the inside, and push any remaining spinach back inside the bowl.

*The fresh spinach is a barrier for sautéed vegetables, so they do not make your bread soggy.

Wrap the entire bread bow with the vegetables inside in aluminum foil.

Wrap the entire bowl, top, and all in aluminum foil.

Place on a baking sheet.

Bake for 20 minutes.

Remove from oven.

Layer the Vegetables

Slice sections when the outer bread cools enough to touch.

Serve

Kathy, Not only was this delicious, but it was such fun to make!  I’m so happy that I found this recipe!  Thank you. 
I’d like to try it with the olive spread too. Do you have a recipe for olive spread?

Kathy, this looks seriously amazing!!!
I’m going to make this Sunday this weekend. Also I’m so enjoying your You Tube channel. Thank you for your wonderful recipies, Debbie

Top 6 muffuletta sandwich recipes from across the web

The most viewed muffuletta sandwich recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Muffuletta

New Orleans Muffuletta Recipe

New Orleans Muffuletta Recipe

Muffuletta Stuffed Chicken Breast R...

Authentic Muffaletta Sandwich with ...

Muffuletta Sandwich

Top 6 muffuletta sandwich recipes from across the web

The most viewed muffuletta sandwich recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Muffuletta

New Orleans Muffuletta Recipe

New Orleans Muffuletta Recipe

Muffuletta Stuffed Chicken Breast R...

Authentic Muffaletta Sandwich with ...

Muffuletta Sandwich

The most viewed muffuletta sandwich recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine