These gigantic sandwiches were invented a century ago at Sicilian Deli here in New Orleans. The spicy, tangy olive salad is what really sets this meat and cheese sandwich apart. A genuine muffuletta should be made on oven-fresh Italian bread topped with sesame seeds. Be sure and use the highest-quality ingredients available; it really makes a difference! Since you’re going to all the trouble of making the olive salad, consider doubling the recipe so you’ll have some extra waiting around for when you get another muffuletta craving — it keeps for at least a month!
The sandwich was very good. The olive spread is very similar to what you would find on Bourbon Street. I prepared the olive spread the night before to allow the flavors to blend. Made it for Superbowl Sunday and my friends loved it.
Note: Use round bread loaves for real muffuletta.
This is a great muffuletta. I used red onion instead of the pickled onions and omitted the vegetable oil. I used only olive oil. It turned out great! This is totally authentic. You’ll think you are in the Big Easy! Thanks Boo for a fantastic recipe!
I am a New Orlean’s Central Grocery Muffeletta fan. This recipe was great!! Almost as terrific as Central Grocery’s version. Maybe better, because I made it fresh!! My husband and I savored every bite. My daughter liked it on a Hawaiin Bread Roll, with a sweetness to it. My son is not an olive fan. That’s o.k., more for me to eat!! Will definitely make this again.
I made this for Superbowl, omitting the capers and mortadella. Delicious! My husband, who was hesitant about the recipe, just loved it. One hint, make sure your olives are well drained and dried off with paper towels if you don’t want the salad to taste too briny. This would be great to take on picnics or car trips as it can be made in advance, and keeps well in the fridge otr a cooler. Thanks, Boo!
Ingredients
1 cup pimento-stuffed green olives, crushed
1/2 cup drained kalamata olives, crushed
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