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muffaletta sandwich on a plate

New Orleans Muffaletta Sandwich


  • Author: Brooke
  • Prep Time: 25 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 12 wedges 1x

Description

Muffaletta is an iconic sandwich from Central Grocery in the French Quarter of New Orleans.  Fresh bread, olive salad, deli meat, and cheese are layered in this showstopping sandwich.  It’s an unforgettable addition to your Mardi Gras or Super Bowl menu!


Scale

Ingredients

  • 10-inch round muffaletta bread topped with sesame seeds
  • 2 tablespoons olive oil
  • 3 cups olive salad
  • 1/3 pound mortadella, thinly sliced
  • 1/3 pound provolone, thinly sliced
  • 1/3 pound sopressata, thinly sliced

Instructions

  1. Slice the muffaletta loaf in half horizontally with a long bread knife.  Put the bottom half on a large cutting board, and put the top half on paper towel.
  2. Tear out chunks of bread to make a hollow in each half, leaving a one inch rim.  Be careful not to take out too much bread, or the bread will get soggy and flimsy.  Put all the bread chunks in a bowl to snack on or in a freezer bag to use as croutons or bread crumbs.
  3. Brush the olive oil on both of the hollowed out halves with a pastry brush.  Also brush on some of the oil from the olive salad to give it additional flavor.
  4. Put half of the olive salad in the hollowed out part of the bread on the bottom half.  Repeat for the top half.
  5. On top of the olive salad, start with a layer of mortadella, then provolone, and then sopressata.  Do the same to the other half of bread.
  6. Carefully flip the top half of the bread on top of the bottom half.  Keep the paper towel on the bread while flipping it to make cleanup easier.
  7. Tightly wrap the muffaletta in plastic wrap so it doesn’t dry out.  Use a cake lifter to help move it.  Keep the sandwich on the large cutting board for ease when moving it.
  8. Place the cutting board and the sandwich in the fridge to keep it cool, then put a heavy cast iron skillet or dutch oven weighted down with tin cans on top of the muffaletta.  This will compress it.
  9. Leave it weighed down in the fridge for a minimum of 2 hours or overnight.
  10. When you are ready to eat, unwrap and cut it into 12 wedges, as you would cut a pie.  To be authentic, cut it in quarters instead of in twelfths.  Serve cold with plain potato chips, pepperoncini, giardiniera, dill pickles, and root beer.

Notes

  • If you would like more meat and cheese, just double the amount, so you’ll have four layers instead of two.
  • Want to change up the meat and cheese?  Cappacolla (spicy deli ham) and mozzarella are also popular choices in a muffaletta.
  • Category: Lunch
  • Method: Pressing Sandwiches
  • Cuisine: American

Keywords: muffaletta, sandwich, authentic

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