Muffaletta Sandwich – Immaculate Bites

The Origin of Muffaletta Sandwiches

Salvatore Lupo is credited with inventing this sandwich in 1906. He owned an Italian grocery store with a deli, the Central Grocery, on Decatur Street in the French Quarters. It was so cool to see it for myself because his family still runs the place.

He created the classic muffaletta sandwich using a wide, round flat loaf of Sicilian bread covered in sesame seeds. It’s pleasantly soft on the inside and exquisitely crusty on the outside.

Recipe Ingredients

Don’t let the long ingredient list scare you. It’s so worth it.

1. Bread – You want a round, wide, flat loaf firm enough to hold up to all that goodness you’ll be filling it with. Muffaletta sandwich bread would be ideal, but focaccia and ciabatta will work.
2. Olive Salad – Black and green olives spiced with pimiento, capers, garlic, oregano, parsley, and basil make a fantastic salad but put it in a sandwich, and you’ll be in heaven.
3. Meat – Deli meats like ham, salami, and mortadella (an Italian sausage) give you a soul-satisfying experience.
4. Cheese – Traditional cheeses used are Swiss and provolone. But almost any cheese goes fantastically with bread, olives, and meat. When the craving hit, there was provolone and mozzarella. But hey, fontina, smoked mozzarella, Gruyere, etc., are fantastic.
5. Salad Dressing – Extra virgin olive oil and red wine vinegar add distinct flavors to the salad.

How to Make a Muffuletta Sandwich

Olive Salad

• Mix – Remove olive pits if they have them, and cut the olives up into pieces. Mix the black and green olives, pimento, capers, garlic, oregano, basil, and parsley in a medium bowl. (Photos 1-3)
• Season – Add olive oil, red wine vinegar, salt, and pepper, and thoroughly mix. Store in the refrigerator in a glass container for up to two weeks. (Photo 4)

The Sandwich

• Cut and Brush – Cut the bread horizontally. Then remove its interior, leaving about a 1-inch border. Brush the bread generously with oil from the salad. (Photos 5-8)
• Assemble – Layer the sliced meats and cheese, followed by the olive salad mixture – make sure to include juices with it. (Photos 9-11)
• Press and Compress – Repeat layers with remaining meat, cheese, and olive mixture, then top with lettuce if desired. Put the lid back on the bread and press gently to compress. (Photos 12-15)
• Rest – For best results, wrap bread with plastic and let it rest for at least 1-2 hours before serving. Cut into desired shapes. (Photo 16)

Recipe Variations

1. All Veggies – Skip the meat and replace them with your favorite veggies, such as spinach, bell pepper, carrot, kale, and cabbage. Tofu and mushrooms are also excellent additions.
2. Endless Options – The muffaletta sandwich is all about the olive salad. So add them to your pizza, burger, and grilled cheese sandwiches for an extra flavorful New Orleans twist.
3. Meat Subs – If meat deli is not your thing, you can use leftover rotisserie chicken or turkey, pulled pork, steak, or shredded chicken.
4. Salad – Do your dietary choices exclude bread? Chop the meat and cheese into bite-sized pieces and layer them on a bed of lettuce or a muffaletta salad.

Tips and Tricks

1. Olive salad is best made ahead because the longer it sits, the better it tastes. But make sure to store it well to preserve it well.
2. A splash of red wine vinegar if you don’t have balsamic vinegar.
3. Spread the olive mixture generously until you can’t see the surface of the bread. Make it as uniform as possible to leave space and keep the balance for the meat and cheese.
4. Save the bread you take out of the middle because you can use it to make homemade croutons.

Make Ahead Instructions

The olive salad for muffaletta sandwiches is best made ahead (up to two weeks) and refrigerated until you’re ready to make your sandwiches. But the sandwich can be assembled a couple of hours ahead and then wrapped, so the bread doesn’t dry out.

Serving and Storage Instructions

When serving, cut it gently to the size your family wants because kids may prefer smaller ones.

Wrap leftover muffulettas tightly with a cling wrap in a freezer-safe resealable bag before storing it for up to four days in the fridge.

Or you can freeze it for 30 days. To enjoy it warm, thaw overnight in the fridge and reheat in the oven under 350℉/177℃ for 15 minutes.

FAQs

What to Serve With Muffuletta Sandwiches

Enjoy it like a true New Orleanians by serving it with onion rings or seasoned fries, coleslaw or potato salad, and fried pickles. If you’d like healthier options, try baked potato wedges, roasted asparagus, and a side of lentil soup.

More Mouthwatering Sandwich Recipes to Try

Conclusion

Muffaletta sandwiches, with their flavor explosion, create a party in a party. Would you like to keep up with new recipes? Then sign up for my newsletter. 😍

Watch How to Make It

This blog post was originally published in February 2018 and has been updated with additional tips, new photos, and a video