Authentic Muffaletta Sandwich with Homemade Olive Salad
Make the iconic New Orleans muffaletta at home with homemade olive spread, Italian meats, and cheese. Let it marinate overnight for the best flavor!
or read on for step-by-step instructions with photos
Muffaletta: the Ultimate New Orleans Sandwich
Muffaletta is the king of NOLA sandwiches. Po’boys are up there, but nothing compares to a classic muffaletta. I’ve had the original at Central Grocery and a fantastic version at World Deli—both were incredible!
But outside of New Orleans, finding a great muffaletta can be tough. That’s why I created this homemade muffaletta recipe. Over the years, I’ve perfected the olive salad and layering technique—and even gifted it to some very happy recipients for Christmas!
What’s in a muffaletta sandwich?
Muffaletta loaf: Large, round, sesame-crusted Italian bread with a soft interior and crisp crust—similar in texture to focaccia or ciabatta.
Olive salad: A briny mix of chopped olives, giardiniera, garlic, red wine vinegar, olive oil, and oregano—often customized with additional ingredients like herbs, celery, or pepperoncini.
Italian deli meats: A mix of Genoa salami, mortadella, capicola (coppa), and ham.
Cheese: Traditionally provolone for a mild, creamy sharpness, with optional mozzarella or Swiss for extra meltiness if serving warm.
What Makes This Recipe Special?
Homemade olive salad: The best flavor comes from a mix of crunchy, fresh, zesty, and spicy elements that jarred versions often lack.
Marinate overnight: Press and marinate overnight to allow the olive salad juices to soak into the bread and make it easier to slice and eat.
Feeds a crowd & easy to make ahead: One giant sandwich can be sliced into wedges for sharing. It stays fresh for up to a week in the fridge, and can even be frozen for meal prep.
Great for travel: A sturdy loaf makes this perfect for road trips, beach days, camping, or packed lunches—just pop it in a cooler and enjoy it later without worrying about it getting soggy.
What’s Ahead in This Recipe?
Expert Tips: How to choose the best bread and make prep easier.
Serving Suggestions: What to pair with your muffaletta sandwich.
Substitutions: Swaps for different ingredients & dietary needs.
Storage Tips: How long it keeps, how to freeze, or reheat it.
FAQs: Whether to serve it hot or cold and the history of the muffaletta sandwich.
This flavor-packed muffaletta has it all—zesty olive salad, savory Italian meats, and cheese, all piled on a crusty round loaf. Now, let’s get layering!
What you’ll need
Ingredients
For the sandwich
1 (8-inch) rustic round loaf of bread
5 ounces (150 g) half mild, half hot genoa salami, sliced
7 ounces (200 g) mortadella, sliced
3 ½ ounces (100 g) coppa, sliced
4 ounces (120 g) provolone, sliced
For the olive salad
1 cup (250 ml) black olives, chopped
1 cup (250 ml) green olives, chopped
1 stalk celery, finely chopped
½ shallot, finely chopped
1 clove garlic, finely minced
10 pepperoncini peppers, chopped with seeds in
½ cup giardiniera pickles, chopped
1 tablespoon chopped parsley
¼ cup extra virgin olive oil
1 tablespoon red wine vinegar
2 tablespoons pepperoncini pickling liquid
freshly ground black pepper, to taste
Equipment
Knife & cutting board
Mixing bowl & spoon
Makes: 8 portions
Prep: 20 min + overnight rest
How to make it
Step 1
Make the olive salad.
In a mixing bowl, combine chopped black and green olives, celery, shallot, garlic, pepperoncini peppers, giardiniera pickles, and parsley. Add the olive oil, red wine vinegar, and pepperoncini pickling liquid, then season with black pepper. Stir well and taste—adjust the seasoning with more vinegar, pickling liquid, or black pepper as needed.
Step 2
Slice the loaf in half and remove the crumb.
Slice the rustic round loaf in half horizontally. Remove a good amount of the crumb from both sides to make space for the filling. Save the crumb—it’s great for making croutons!
🍞Bread Tip: Choose a sturdy loaf with a crisp crust to prevent the sandwich from getting soggy. If you’re in Canada, Ace Bakery’s round miche loaf is a great option, but any crusty Italian-style bread with a soft interior will work.
Step 3
Spread on the olive salad.
Evenly spread the homemade olive salad onto both halves of the bread, making sure to get it as close to the edges as possible for maximum flavor in every bite.
Step 4
Layer on the meats and cheese.
Start with the mortadella, placing half on the bottom half of the loaf and half on the top. Repeat with the coppa and salami, keeping the mild salami on one side and the hot salami on the other. Finally, layer the provolone on one side of the sandwich.
Step 5
Wrap the sandwich and rest overnight.
Carefully close the sandwich and wrap it tightly with plastic wrap, aluminum foil, or a reusable bag. Place it in the fridge to rest overnight—this allows the flavors to meld and juices from the olive salad to soak into the bread.
If you're eager, you can eat it right away, but I promise it gets even better with time!
🍳Optional: Weigh the sandwich down with a cast iron skillet or a tray with heavy cans to help the ingredients sink into the bread. If you skip this step, don’t worry—the sandwich will still turn out amazing!
Step 6
Slice and serve.
Unwrap the sandwich and slice it into 8 even wedges. To make it easier, first cut it in half, then into quarters, and finally slice each quarter in half again.
Enjoy it cold, at room temperature, or warmed up! To heat, wrap it in foil and bake at 350°F for 20-30 minutes until the cheese is melty.
My Tips for the Best Muffaletta Sandwich
Choose the right loaf: A sturdy, crusty round loaf prevents the sandwich from getting soggy. If you’re in Canada, Ace Bakery’s round miche loaf is a great option, but any rustic Italian-style bread will work.
Let it rest overnight: The flavors meld together best after at least 8 hours in the fridge. The olive salad soaks into the bread, making every bite even better.
For better texture, weighing the sandwich down with a cast-iron skillet or tray with heavy cans helps the ingredients sink into the bread for a tighter, easier-to-eat sandwich.
Take it camping: Turn this sandwich into a camping muffaletta by pre-wrapping ⅛ portions in foil for easy reheating over the campfire, or enjoy it cold straight from the cooler for a quick & easy snack. A perfect make-ahead meal for any outdoor adventure!
Griddle for extra crunch: Heat the sandwich in a cast-iron pan on medium heat, pressing it down like a grilled cheese. Flip halfway through for a hot, melty version.
Feed a crowd: Slice into smaller portions and serve on a platter for parties or gatherings.
Easily prep the olive salad: Use a food processor instead of chopping by hand to save time and get a more uniform texture.
Serving Suggestions
Classic combo: Serve with a side of Zapp’s Voodoo chips (a New Orleans favorite), your favorite potato chips, or classic french fries.
With a fresh salad: Pair with a simple chopped salad, Caesar salad with homemade Caesar dressing, or a vinegary coleslaw to balance the richness.
Soup & sandwich: Enjoy alongside a bowl of tomato soup, gumbo, or classic chicken soup for a comforting meal.
Party platter: Slice into small portions and serve with zesty guacamole or creamy white bean dip, plus veggies and crackers for an easy, crowd-pleasing spread.
Picnic-ready: Pack with fresh fruit, potato salad, and lemonade for a perfect outdoor meal.
With a dip: Dunk the sandwich in a hearty tomato sauce or spicy jalapeño aioli for a fun twist.
Substitutions
Meat: I strongly recommend the classic original but you can substitute the Italian meats for turkey, roast beef, or pastrami.
For a vegetarian version, use marinated grilled or roasted vegetables like eggplant, zucchini, red onions & peppers.
Cheese: Provolone is traditional, but mozzarella, Swiss, cheddar, fontina, or gouda also work well.
Olive salad: If you don’t want to make it from scratch, check your local grocery store for pre-made jarred olive salad. Although, I find that homemade olive spread always tastes the best.
Bread: If you can't find a traditional muffaletta loaf, use ciabatta, focaccia, or a round Italian or French bread with a sturdy crust. Avoid overly soft bread, as it will get soggy. For smaller personal-sized sandwiches, use ciabatta buns or a French baguette.
Vegetables: Add extra toppings like roasted red peppers, arugula, marinated artichokes, Calabrian chili peppers, or pickled red onions for more flavor and crunch.
Spices and herbs: Experiment with chili flakes, dried basil, or oregano. Swap fresh parsley for basil, chives, thyme, or rosemary.
Vinegar: If you’re out of red wine vinegar, use white wine vinegar, apple cider vinegar, or a splash of fresh lemon juice.
Low-carb option: Skip the bread and serve the olive salad, meats, and cheese over chopped romaine or in lettuce wraps.
Storage
Fridge: Wrap the muffaletta tightly in plastic wrap or aluminum foil and store it in the fridge for up to 1 week. The flavors will continue to develop over time, making it even better after a few days.
To reheat: If you prefer it warm, wrap the sandwich in foil and heat it in a 350°F oven for 20-30 minutes until the cheese melts. You can also griddle individual slices in a pan over medium heat, pressing them like a panini.
Freezer: For longer storage, wrap the muffaletta tightly in plastic wrap, then place it in a freezer-safe bag. Freeze for up to 3 months.
To defrost: Place in the fridge overnight. Defrosted muffaletta tends to taste better when heated before serving.
Dietary Notes: Egg-free
FAQs
What is the best bread for a muffaletta?
The best bread is a large, round, sesame-crusted Italian loaf with a sturdy crust and soft interior. Traditional muffaletta bread is hard to find outside of New Orleans, but ciabatta, focaccia, or a round French or Italian loaf are great substitutes. Avoid soft sandwich rolls, as they will get soggy.
Should muffaletta be served warm or cold?
Muffaletta is traditionally served cold or at room temperature. However, it can also be enjoyed hot—you can wrap it in foil and bake at 350°F for 20-30 minutes or press individual slices in a pan like a grilled cheese until the cheese is melty and gooey.
Can you freeze a muffaletta sandwich?
Yes! Wrap it tightly in plastic wrap, then place it in a freezer-safe bag. It can be frozen for up to 3 months. To thaw, place it in the fridge overnight. Defrosted muffaletta tastes better heated, so warm it in the oven or griddle it before serving.
What sides go with muffaletta?
Classic sides include Zapp’s Voodoo chips (a New Orleans favorite), classic fries, coleslaw, pickles, or a simple green salad. It also pairs well with gumbo, tomato soup, or tomato sauce for dipping.
Where did muffaletta sandwiches originate?
The muffaletta sandwich originated in 1906 in New Orleans, Louisiana, at Central Grocery, where Sicilian immigrant Salvatore Lupo first created it.
He noticed that Sicilian customers would buy muffuletto loaves, salami, ham, cheese, and olive salad separately and eat them piece by piece for lunch. To make it easier to eat, he combined everything into a single sandwich and even developed his own olive salad recipe.
What makes the muffaletta unique is its wide, round, sesame-crusted loaf with a soft texture similar to focaccia or ciabatta. Traditionally, the sandwich is wrapped in the bread’s original paper and pressed, allowing the flavors to meld.
That’s it, enjoy!
The greatest gift of all comes in sandwich form. I started making this sandwich years ago, and my husband loves it so much that I make at least one or two every year. One Christmas, I surprised him with a muffaletta, and I swear it was his favorite gift that year😂.
I also gifted one to the chef-owner of the restaurant where I worked, and he couldn’t stop talking about it for days. That’s when I realized—a giant muffaletta sandwich is the ultimate unexpected food gift!
Don’t waste the extra bread—turn it into croutons! The crumb we removed earlier makes the best homemade croutons, and since this sandwich pairs perfectly with Caesar salad, it’s a great way to put them to use.
Just toss the pieces with olive oil, salt, and pepper, then bake at 350°F for 10-15 minutes, tossing occasionally, until crispy and golden brown. Pair them with any salad you love adding croutons to, like Caesar salad. For a quick and easy dressing, check out my immersion blender Caesar salad dressing recipe!
Or make breadcrumbs instead. If croutons aren’t your thing, pulse the toasted bread in a food processor to make homemade breadcrumbs—perfect for meatballs, cutlets, or stuffing. However you use it, nothing goes to waste!
Summary
Homemade New Orleans Muffaletta and Olive Salad Recipe
Taste the iconic flavors of the Big Easy in this classic sandwich. Let it rest overnight for the best flavor—perfect for meal prep, and feeds a crowd!
Makes: 8 portions
Prep: 20 min + overnight rest
Ingredients
For the sandwich
1 (8-inch) rustic round loaf of bread
5 ounces (150 g) half mild, half hot genoa salami, sliced
7 ounces (200 g) mortadella, sliced
3 ½ ounces (100 g) coppa, sliced
4 ounces (120 g) provolone, sliced
For the olive salad
1 cup (250 ml) black olives, chopped
1 cup (250 ml) green olives, chopped
1 stalk celery, finely chopped
½ shallot, finely chopped
1 clove garlic, finely minced
10 pepperoncini peppers, chopped with seeds in
½ cup giardiniera pickles, chopped
1 tablespoon chopped parsley
¼ cup extra virgin olive oil
1 tablespoon red wine vinegar
2 tablespoons pepperoncini pickling liquid
freshly ground black pepper, to taste
Instructions
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).
Top Tips
Choose the right loaf: Use a sturdy loaf of bread with a good crust to prevent the sandwich from becoming soggy.
Faster prep: Process the olive salad ingredients in a food processor for quick & easy chopping instead of doing it by hand. For an even bigger shortcut, look for pre-made options in jars at grocery stores, although homemade always tastes best!
Take it camping: Pre-wrap ⅛ portions of muffaletta in foil for easy reheating over the campfire or enjoy straight from the cooler.
For a vegetarian option: Swap Italian meats with roasted & marinated vegetables like eggplant, zucchini, and peppers.
Further reading: For more, check out my tips, serving suggestions, substitutions, storage, and FAQs!
Do you love your muffaletta cold, or do you prefer it hot and melty? Let me know in the comments below! I love seeing your creations—tag me @onecreativecook on Instagram if you share your sandwich.
Enjoy!
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