Muffuletta: Make this Italian sandwich for a no fuss meal on Super Bowl® Sunday
New Orleans is well known for its Cajun and creole cuisine, both heavily influenced by the French. Another quintessential New Orleans dish is muffuletta (moof-fuh-LET-tuh, muff-uh-LOT-uh or moo-foo-LET-ta), a submarine-type sandwich popularized by Italian immigrants.
A classic muffuletta is made with a sesame seed-topped Sicilian-style round bread, various Italian cold cuts and cheeses and a chunky olive salad.
To make muffuletta, split a round loaf of Italian bread. On the bottom slice, alternate your favorite Italian meats like capicola, salami and mortadella, with Italian cheeses like mozzarella and provolone. Top the meat and cheese with a generous amount of piquant homemade olive salad that shouts spice, vinegar and garlic. Add the top of the bread and smash down carefully. Cut into quarters and enjoy. Better yet, assemble the muffuletta ahead of time, wrap and let the olive salad flavors permeate the meat and saturate the bread. Serve at room temperature.
The olive salad is the key ingredient. This chunky condiment is a medley of green and black olives, giardiniera (pickled cauliflower, carrots, celery and pepperoncini), roasted red peppers, capers, garlic and olive oil. You can easily vary the ingredients to suit your taste. For best flavor, make the olive salad at least one day in advance to give the ingredients time to marry.
Muffuletta Recipe from CHEFS Mix
Adapted from “Muffuletta Sandwich” recipe by NOLA Cuisine
For the Olive Salad: we list the basic ingredients. Adjust vegetables and seasonings to suit your taste. For best flavor, make the olive salad at least one day ahead of time so flavors can meld.
For the sandwich: The meat and cheese quantities are estimates; use more or less to taste.
1-½ cups green olives, pitted and drained
½ cup black olives like Kalamata, pitted and drained
1 cup Giardiniera (pickled cauliflower, carrots, celery, pepperoncini)
1 tablespoon whole capers
4 large garlic cloves, thinly sliced
1 stalk celery, thinly sliced
1 tablespoon Italian (flat leaf) parsley, finely chopped
1 tablespoon fresh oregano, minced (or 2 teaspoons dried)
1 teaspoon crushed red pepper flakes
3 tablespoons red wine vinegar
¼ cup roasted red peppers, diced
1 tablespoon green onions, thinly sliced
Extra virgin olive oil
Salt and fresh ground pepper, to taste
1 round loaf of Italian bread, about 10-inches in diameter
and topped with sesame seeds
1 Recipe Olive Salad
¼ pound Genoa salami like Oldani
¼ pound Capicola (spicy Italian ham)
¼ pound Mortadella
¼ pound Mozzarella, sliced
¼ pound Provolone, sliced
Make the Olive Salad (make at least 1 day ahead)
- Crush each olive on a cutting board with your hand or flat side of knife blade.
- Combine all ingredients in a clean jar or bowl.
- Pour in enough olive oil to cover.
- Cover and store in refrigerator.
Assemble the Muffuletta
- Split loaf of bread in half, lengthwise.
- Brush each side generously with oil from the Olive Salad, using more on the bottom half.
- Pile on the meats and cheeses in alternating layers.
- Top with the olive salad. Put the top of the bread on and press gently, making sure not to smash the bread. Cut muffuletta into quarters. As an alternative, assemble the muffuletta ahead of time, wrap the sandwich tightly in plastic wrap and let sit to allow olive salad to soak into the meats, cheeses and bread.