Muffaletta-Style Po-Boys

These po-boys borrow the bold, briny soul of a classic muffaletta and stuff it into individual French rolls for a faster, easier take on the famous New Orleans sandwich.

Mixing olive juice into the mayonnaise before spreading it on the rolls is the shortcut that makes this work. It gives every bite that giardiniera-like tang and salinity that defines a real muffaletta without needing to prep a full olive salad from scratch.

Layering the ham first, then the salad olives, then the salami creates a structure where the olives are sandwiched between the meats and stay put instead of rolling off the sandwich.

Broiling both halves open-faced melts the mozzarella on the top half into a bubbly, stretchy cap while toasting the meat side just enough to warm everything through. Pressing the two halves together while the cheese is still molten seals the sandwich shut.

Chef Tips

• Watch the broiler closely. The difference between perfectly bubbly mozzarella and a scorched mess is about 30 seconds
• Use a good-quality salami with visible fat marbling for the best flavor. Lean deli salami tastes flat in comparison
• Chopped ripe black olives mixed with the salad olives add a mellower, fruitier note that rounds out the briny green olives
• Slice the finished sandwiches on the diagonal for easier eating and a better presentation

Variations

• Add sliced provolone alongside the mozzarella for a sharper, more traditional muffaletta cheese experience
• Layer in roasted red peppers or marinated artichoke hearts for extra tang
• Swap salami for capicola or mortadella for an Italian deli counter upgrade