Muffallatas & Olive Dressing

The muffaletta is New Orleans’ answer to the Italian sub, and it has one defining feature that separates it from every other deli sandwich: the olive salad. This briny, vinegary, garlicky relish made from chopped olives, pickled cauliflower, celery, and onions is what makes a muffaletta a muffaletta.

Letting the olive dressing stand overnight is the rule, not a suggestion. The first night, you taste pieces. By the second day, the garlic, Italian seasoning, and olive brine have melted into each other and saturated everything in a single, layered flavor.

Warming the assembled sandwich in the oven is a slight twist on tradition (real Central Grocery muffalettas are served cold), but heating melts the cheese into the meats and softens the bread just enough to make every quarter slice hold together when you pick it up.

The olive dressing makes more than you need for one sandwich. That’s the point. Keep it in the fridge under a layer of olive oil and it lasts weeks, ready for any sub, antipasto plate, or pasta you want to upgrade.

Chef Tips

• Use a sturdy round bread like a Sicilian-style loaf, soft sandwich bread gets soggy under the olive juices
• Press the assembled sandwich under a heavy plate for 30 minutes before baking so the bread soaks up the dressing
• Slice with a serrated knife in a sawing motion, pressing down crushes the layers
• Drain the olive salad slightly before piling it on so the bread doesn’t go soaking wet

Variations

• Add sliced mortadella, capicola, or pepperoni for a more classic New Orleans deli stack
• Stir capers or chopped pepperoncini into the olive salad for extra brine and heat
• Swap American cheese for fresh mozzarella for a lighter, more Italian-leaning version