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A New Orleans muffuletta sandwich with olive salad and various meats

Enhanced New Orleans Muffuletta

This Enhanced New Orleans Muffuletta features layers of Italian cured meats and cheeses, complemented by a zesty homemade olive salad, all pressed within a crusty Italian bread. Perfect for a picnic or a flavorful meal.
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Prep Time 25 minutes
Total Time 1 hour 25 minutes
Servings 8 slices
Calories 550 kcal

Equipment

  • Medium bowl
  • Plastic wrap
  • Heavy object (cookbooks, cutting board with weights, or cast-iron skillet)
  • Large, sharp serrated knife
  • Refrigerator

Ingredients
  

For the Muffuletta

  • 1 large (9-10 inch) round Italian bread loaf preferably with sesame seeds, split horizontally
  • ¼ lb Genoa salami thinly sliced
  • ¼ lb mortadella thinly sliced
  • ¼ lb capicola thinly sliced
  • ¼ lb provolone cheese thinly sliced
  • ¼ lb Swiss cheese thinly sliced

For the Olive Salad

  • 1 cup pitted green olives roughly chopped
  • ½ cup pitted Kalamata olives roughly chopped
  • ¼ cup giardiniera finely chopped
  • 2 cloves garlic minced
  • 2 tablespoons capers drained
  • 1 tablespoon fresh parsley chopped
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes optional, for a little kick
  • ¼ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • Salt and freshly ground black pepper to taste

Instructions
 

Olive Salad

  • Combine all olive salad ingredients in a bowl, mix well, season to taste, and let sit for at least 30 minutes, or ideally several hours/overnight, for flavors to meld.

Bread Prep

  • Slice the bread horizontally and gently scoop out a small amount of the interior from both halves to create space for fillings and prevent doughiness.

Assembly

  • Spread a generous layer of olive salad evenly over both cut sides of the bread, ensuring some oil and juices are included.

Layering

  • Layer provolone cheese on the bottom half, followed by salami, mortadella, capicola, and then Swiss cheese on top of the meats, arranging evenly to the edges.

Pressing

  • Place the top bread half on the ingredients, wrap the entire muffuletta tightly in plastic wrap, and press with a heavy object for 1 to 4 hours in the refrigerator to meld flavors.

Serving

  • Unwrap the muffuletta and cut it into wedges or quarters using a large, sharp serrated knife; serve immediately.

Notes

For best flavor, prepare the olive salad a day ahead. Ensure the muffuletta is pressed sufficiently for a compact and flavorful sandwich. This sandwich is excellent served at room temperature.