Classic New Orleans Muffuletta
Submitted by dianna
Traditional muffuletta sandwich with salami, ham, provolone, and olive salad piled on a round crusty loaf. New Orleans street food legend that feeds four with simple, bold flavors.
YIELD
4 servingsPREP
20 minCOOK
0 minREADY
20 minThis is the sandwich that made New Orleans famous beyond po’ boys.
A crusty round French bread gets hollowed out just enough to make room for the star of the show: a tangy olive salad loaded with green olives, black olives, and celery spiked with hot sauce. Layer on sliced salami, ham, and provolone, then let the olive oil and hot sauce mixture soak into the bread. Cut into quarters and you’ve got lunch for a crew.
It’s messy, it’s bold, and it’s exactly what a sandwich should be.
Pro Tips
- Hollow out some of the soft interior bread to create room for the fillings. This prevents the sandwich from being too doughy.
- Let the assembled sandwich sit for 10-15 minutes before cutting. This gives the olive oil mixture time to soak into the bread.
- Use a sharp serrated knife to cut through the crusty bread without squishing all the fillings out.
- Press down firmly on the sandwich quarters before serving. This compresses everything together and makes it easier to eat.
Kitchen Variations
- Mortadella Add: Layer in mortadella along with the salami and ham for a more authentic New Orleans version.
- Mozzarella Swap: Use fresh mozzarella instead of provolone for a milder, creamier cheese profile.
- Extra Heat: Add sliced pepperoncini or banana peppers to the olive salad for more kick.
Ingredients
Directions
In medium bowl, combine green olive salad, black olives, celery and 1 teaspoon of hot sauce.
Cut bread crosswise in half; remove some of the soft inside from each half.
In small bowl, combine olive oil and remaining hot sauce.
Brush mixture inside bread. Fill bottom with olive mixture.
Top with salami, ham and provolone slices.
Top with remaining hread half. Cut loaf into quarters.
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