Muffaletta

The muffaletta is the pride of New Orleans: a massive, round sandwich layered with Italian cold cuts and cheeses, crowned with the real star, an olive salad relish that saturates the bread with briny, garlicky flavor. This version builds it on focaccia instead of the traditional Sicilian muffuletta loaf, which works beautifully (the dimpled bread catches and holds the relish).

The relish is the whole point. Green olives, marinated artichoke hearts, garlic, anchovies, capers, and oregano get pulsed together into a briny, tangy tapenade-like spread. Anchovies sound scary but melt invisibly into the mix, adding savory depth without a fishy taste.

The overnight chill is not optional. It’s what transforms the sandwich from ‘sandwich’ into ‘muffaletta'. The olive oil seeps into the bread, the flavors merge, and every bite becomes cohesive.

Cut into wedges like a pizza to serve.

Kitchen Tips

• Press the assembled sandwich with a weighted plate in the fridge. Weighted compression squeezes flavors into the bread properly.
• Don’t skip the anchovies. They disappear in the relish but add depth you’d miss if they weren’t there.
• Use good olives, not cheap cocktail ones. The relish is 50% olive, so quality matters.
• Bring to room temperature before serving. Cold muffaletta dulls the flavors; room-temp wakes everything up.

Variations

• Add salami or mortadella for a more traditional meat lineup.
• Swap provolone for sharp cheddar or aged Swiss for different cheese notes.
• Toss chopped roasted red peppers or sliced pepperoncini into the olive relish for color and heat.