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In Krista's Kitchen//delicious meals and baked goods

In Krista's Kitchen//delicious meals and baked goods

Easy delicious family friendly meals and baked goods

Home / Dinner / Sandwiches / New Orleans Muffuletta

New Orleans Muffuletta

Dinner, Sandwiches

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New Orleans muffuletta

If you’ve never had a New Orleans Muffuletta then now is the time to try. Homemade olive tapenade, provolone cheese, Italian cold cuts then topped with lettuce on a round Sicilian style bread or focaccia.

new Orleans muffuletta sandwich

This sandwich has big flavor and is an easy recipe. Some eat it cold, some like it hot. You’ll love it either way! It makes a great addition to a Mardi Gras menu.

The Muffuletta Sandwich originated in New Orleans at Central Grocery.

You can read more about this in this article.

Check out these sandwich recipes! Marinated Flank Steak Sandwich, Meatball Banh Mi

Table of Contents

  • What is a New Orleans Muffuletta?
  • Equipment needed
  • Ingredients needed
  • Tips for the best New Orleans Muffuletta
  • How to make a New Orleans Muffuletta
  • New Orleans Muffuletta
    • Equipment
    • Ingredients  1x2x3x
      • Olive Tapenade
      • Muffuletta Sandwich
    • Instructions 
      • Making the Olive Tapenade
      • Making the New Orleans Muffuletta
    • Nutrition

What is a New Orleans Muffuletta?

The New Orleans Muffuletta was created at Central Grocery in New Orleans by Sicilian farmers. It consists of Italian cold cuts, olive tapenade, provolone cheese that is placed inside of a round Italian bread.

The bread is usually covered in sesame seeds but there are other variations.

The Italian cold cuts used are most commonly any combination of the following:

  • Mortadella
  • Capicola
  • Salami
  • Sopressata
  • Ham

The two most common cheeses used on a Muffuletta are:

  • Provolone
  • Swiss

The olive salad is a blend of olives, peppers, spices, vinegar and oil.

a slice of the sandwich

Equipment needed

  • Food Processor – You will need to blend the olive tapenade with a food processor
  • Bread Knife – Unless your bread is pre cut then you will need a bread knife to slice it
overhead shot of the focaccia bread with cheese and black olives

Ingredients needed

  • Round Bread Loaf – You can find this at most local grocers. I used an olive and cheese focaccia round
  • Provolone Cheese – I prefer provolone sliced fresh at the deli
  • Mortadella – This is essentially the Italian version of Bologna and belongs on every New Orleans Muffuletta
  • Spicy Capicola – I like a little kick so I use spicy. Use regular capicola if you don’t like spicy
  • Sopressata – Sopressata is similar to salami
  • Kalamata Olives – Kalamata olives have a nice flavor to them
  • Pimento Stuffed Green Olives – Olives add a good amount of salt to the tapenade
  • Roasted Red Pepper – This adds a bit of sweet flavor to the tapenade
  • Peppadew Peppers – These add a really yummy flavor. A little bit of spice, sweet and vinegar
  • Garlic – Just a hint of garlic here
  • Olive Oil – The oil helps blend the olive spread together
  • Red Wine Vinegar – This adds a great flavor to the spread
  • Lemon Juice – Lemon will add a little brightness to the tapenade
  • Kosher Salt – Just a pinch in with the olives
  • Oregano – Oregano adds to the Italian flavors in the New Orleans Muffuletta
  • Black Pepper – I prefer coarse ground black pepper
ingredients needed for this recipe

Tips for the best New Orleans Muffuletta

  • Let the sandwich sit for an about an hour after making it to let the flavors meld
  • You can enjoy this sandwich room temperature or warm
  • To eat this New Orleans Muffuletta warm, leave the lettuce off and wrap the sandwich in heavy duty aluminum foil. Place the wrapped Muffuletta inside a 350° oven for 15-20 minutes or until the cheese is melted. Cut it and serve it warm
  • The olive tapenade can be made up to 7 days ahead of time
  • This makes a fun dish for Mardi Gras
  • If you can’t find Sopressata then sub hard salami for it
new Orleans muffuletta sandwich

How to make a New Orleans Muffuletta

This New Orleans Muffuletta is an easy sandwich to make. Start with the olive tapenade. Place all of the tapenade ingredients into the blender then pulse until blended but still a little chunky.

Slice the round loaf of bread in half. You can dig a little of the bread out of the center if you don’t like that much bread. Spread the olive tapenade over each side of the bread.

Layer the Muffuletta with provolone cheese, capicola, mortadella and sopressata. Top with lettuce then place the top of the bread back on the sandwich.

Cut the sandwich into four pieces and serve!

new Orleans muffuletta sandwich

Want more sandwich recipes? Try my Marinated Flank Steak Sandwich and Meatball Banh Mi!

new Orleans muffuletta sandwich

New Orleans Muffuletta

Krista Stechman
This Muffuletta is a traditional New Orleans sandwich with mortadella, capicola, sopressata, olive tapenade and lettuce on a round loaf of bread. It can be enjoyed room temperature or warm
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Total Time 15 mins
Course dinner, lunch
Cuisine american
Servings 4 people
Calories 1120 kcal

Equipment

  • 1 food processor
  • 1 bread knife

Ingredients
  

Olive Tapenade

  • ½ cup kalamata olives
  • ½ cup green olives
  • ½ cup peppadew peppers
  • ½ cup roasted red peppers store bought or homemade
  • 1 clove garlic peeled
  • 1 tbsp olive oil
  • 1½ tsp red wine vinegar
  • 1½ tsp lemon juice
  • ½ tsp dried oregano
  • ¼ tsp black pepper
  • ¼ tsp kosher salt

Muffuletta Sandwich

  • 1 loaf round bread 8"-10" sesame seed of focaccia
  • ½ lb provolone cheese
  • ½ lb mortadella with pistachios thinly sliced
  • ½ lb spicy capicola thinly sliced
  • ½½ lb sopressata thinly sliced
  • 3 leaves leaf lettuce large leaves of romaine work fine too

Instructions
 

Making the Olive Tapenade

  • Place all tapenade ingredients in the food processor then blend until you have small chunks
    olive tapenade after being blended

Making the New Orleans Muffuletta

  • Cut the round loaf of bread in half
  • Spread each side of the bread with the olive tapenade
    olive tapenade spread on both sides of the bread
  • Layer the provolone, mortadella, spicy capicola, and sopressata on the bottom of the bread
  • Top with lettuce then the top half of the bread
  • Cut into four pieces and serve

Nutrition

Calories: 1120kcalCarbohydrates: 55gProtein: 60gFat: 76gSaturated Fat: 28gPolyunsaturated Fat: 7gMonounsaturated Fat: 32gCholesterol: 166mgSodium: 5126mgPotassium: 498mgFiber: 4gSugar: 3gVitamin A: 2266IUVitamin C: 33mgCalcium: 483mgIron: 3mg
Tried this recipe?Let us know how it was!

January 27, 2022 · Leave a Comment

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krista in a white sweater with a pink kitchen aid mixer eating cool whip off of one finger

My name is Krista Stechman. I’m a chef, food photographer and the mama of 2 gorgeous girls. Food has always been at the center of my life and  cooking is a way for me to show and share my love!

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