Chewy, crusty fresh buns, Italian cold cuts, provolone cheese and an amazing olive bruschetta? That's a muffuletta and it is SO good! Easy, big and bold flavors meld together for a sandwich that is crave-worthy. Let me show you how easy it is.
- Recipe Ingredients For A Classic Muffuletta
- Special Bread You Can't Find Anywhere
- Why You Should Make A Muffuletta
- Step By Step Instructions
- Don't Hesitate To Refrigerate
- The Ideal Make Ahead Picnic Recipe
- Grill It Like A Panini
- Substitutions and Variations
- Recipe Brought To You By...
- 📖 Recipe
- Get My Free Book
- 10 Herbs 10 Ways
- 💬 Community
Recipe Ingredients For A Classic Muffuletta
The ingredients are authentic Italian ingredients so you'd probably never guess it's made in the Big Easy.
A muffuletta is a pressed Italian style sandwich invented in New Orleans! Whaaat? This really delicious and easy sandwich was developed in an Italian (Sicilian) deli in New Orleans.
Italian deli meats (ideally 3 varieties), provolone cheese and a savoury and zesty olive salad or bruschetta. These combine, infusing bold, delicious flavor into every bite as they sit, weighted in your fridge. You can make your own olive salad from scratch if you have time.
I absolutely love the olive bruschetta from Canadian company Sardo Foods so I use that. It has all the traditional ingredients like green, black, and Kalamata olives, carrots, cauliflower, other veggies and a hint of spice.
(Love everything olive? Try my Warm Marinated Olive recipe for an easy appetizer with an aperitif. And if you're a sandwich lover, you've gotta try my melty Mushroom Sandwich or the bold and crazy delicious sandwich spread, Bacon Aioli (Bacon Mayonnaise).
Special Bread You Can't Find Anywhere
Yep. While there is an actual bread called Muffuletta bread, sadly it is pretty much only available in New Orleans. So I recommend a nice loaf of ciabatta or an artisanal sourdough loaf that isn't too crusty. Something easy to bite into but sturdy enough to hold up to the big bold ingredients.
Why You Should Make A Muffuletta
This is known as a picnic sandwich because traditionally it is made in a big round loaf of bread and then cut in wedges. Muffuletta also travels really well, in fact it's best made a half to a whole day ahead. A grand sandwich also makes a festive meal!
For family meals I like to do one large sandwich. When there is other company, this is easily made into individual sandwiches. This will taste equally great either way. Here a picture of a Nicoise sandwich version I made for Edible Vancouver Island magazine.
Step By Step Instructions
Don't Hesitate To Refrigerate
Because this sandwich has meat and cheese, this New Orleans specialty should be stored in the fridge. Once you layer your ingredients, you will wrap and weight down your sandwich to let all the flavours come together. Place the sandwich, weight and all, in the fridge until you're ready to serve or go on your picnic
The Ideal Make Ahead Picnic Recipe
Making this 6-24 hours in advance is ideal but you could make this right before serving (maybe add an appetizer pick to hold it together better) or as much as 2 whole days before serving. I have made these into individual sandwiches this time, which works just as well and can be handy for germ free sharing.
Grill It Like A Panini
Guess what else is delicious? Making the muffuletta like a panini! Grilling it melts that yummy provolone cheese and oh my, sooo delish! Definitely not traditional but oh so good and a great way to try it if you're making it to eat right away.
Substitutions and Variations
The calling card for a muffuletta sandwich is the olive salad or bruschetta. It is traditionally the only condiment and it is really briny, salty and generally delicious.
Sometimes kids find the flavours too strong so you can use a little less olive mixture and add a little olive oil or mayonnaise. The other ingredient you may choose to tame is the spicy salami. If you aren't a fan of spice, you can simply use a combination of non spicy meats.
Recipe Brought To You By...
I have partnered with Sardo Foods for this recipe but I want to assure you that all opinions and recipe ideas are my own.
I truly think their olive bruschetta (a zesty and addicting blend of various olives and giardiniera style vegetables) is the bomb and makes this recipe the best 😉
Another recipe I did with Sardo is my Roasted Red Pepper Soup and I think it goes great with these pressed sandwiches.
This sandwich keeps well up to 3 days and safely up to 5 days in the fridge. Wrap the muffulettas snugly so no air gets in and these just get better as they sit.
You should not freeze the sandwich. The combination of moist ingredients and the condensation from thawing make a mushy 'wich. Keep it fresh, make it up to 4 days ahead and store in the fridge for optimal results.
I hope you love this well-storied sandwich as much as I do.
If you have any questions or comments, you can find me on Instagram, Pinterest and Facebook. I try to answer any recipe related questions quickly as I know you might be in the middle of making it. Also check out my FREE PRINTABLE meal planner to make menu planning and grocery shopping a breeze. And if you like this recipe, I would love it if you give it a star rating in the recipe card.
Cheers and happy cooking, Friends! Sabrina
Classic Muffuletta With Olive Salad
- 6 Ciabatta Buns or 1 round or oval loaf of ciabatta or similar.
- 12 slices Provolone Cheese (approx 170 g or 6 oz)
- 150 g Choose 3 of these: Capicola, Mortadella, Prosciutto, Soppressata, Salami or Ham 3 meats x 150 g each (approx 5.5 oz)
- ¾ c Sardo Olive Bruschetta Or similar chopped olive and vegetable salad mix
- Slice loaf of bread or buns in half horizontally so you have a top and bottom. Lay them open in front of you.
- Spread olive bruschetta equally over tops and bottoms of bread.
- Then layer ½ of cheese, meat and remaining half of cheese.
- Place top half of bread on top, wrap carefully with parchment or plastic wrap. Place on a plate, put another plate on top to weight it down, then place in fridge until ready to enjoy.
- If made individually, these are ready to go. If it is a large round, cut this into about 6 wedges.
- Optionally, you can grill these in a panini press or weight down in a regular frying pan. Not traditional but a tasty alternative.