The muffuletta, the classic New Orleans sandwich, is surprisingly easy to make at home. This muffuletta recipe — complete with flavorful cold cuts, sliced cheese, and homemade olive spread — is authentically delicious.
What Is a Muffuletta?
A muffuletta is both a type of sandwich invented by Italian immigrants in New Orleans and the type of bread it's served on. A muffuletta consists of a halved muffuletta loaf with deli meats (usually salami, ham, and mortadella) and olive spread. The large sandwich is cut into quarters, so one loaf of bread produces at least four servings.
What Meats are On Muffulettas?
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This traditional muffuletta is made with genoa salami, mortadella, and sliced cooked ham.
What Else Will You Need?
Muffulettas are made with Italian bread (use store-bought or make your own), cheese mozzarella and provolone) and olive salad. For the homemade olive salad, you'll need: green and kalamata olives, pepperoncini, pickled cauliflower, co*cktail onions, garlic, capers, celery, carrots, spices, olive oil, canola oil, and red wine vinegar.
How to Make a Muffuletta at Home
You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make muffulettas at home: Make the olive salad, assemble the sandwiches, and cut into quarters. If you have time, let the muffulettas sit in the fridge for an hour or two to allow the flavors to meld and the olive juice to soak into the bread.
Recipe Tip
Since you're going to all the trouble of making the olive salad, consider doubling the recipe so you'll have some extra waiting around for when you get another muffuletta craving — it keeps for at least a month.
What to Serve With Muffulettas
Make it a meal by pairing your homemade muffulettas with French fries, a cup of gumbo, or one of our best Cajun Side Dishes. Try one of these tasty options:
Allrecipes Community Tips and Praise
"Perfect," raves GoldenEye. "Exactly like having muffuletta in New Orleans! It was so good and I made another one the next week!"
"This is awesome," according to Kelli H. "Great flavor and texture. Best the second day. If I'm going to eat it the same day, I make it in the a.m. and let it soak up the dressing all day. Definitely a must-have in my recipe box!"
"This was absolutely incredible," says one Allrecipes community member. "It's extremely flavorful and surprisingly easy to make. By far the best olive spread I've ever had. I can't wait to make it for company!"
Editorial contributions by Corey Williams
