New Orleans Muffuletta Sandwich with Olive Salad

When it comes to iconic New Orleans cuisine, the Muffuletta sandwich holds a special place. This hearty sandwich, packed with layers of Italian cold cuts, cheeses, and a zesty olive salad, is a perfect example of the city’s vibrant culinary fusion. Whether you’re exploring the French Quarter or enjoying a picnic, the Muffuletta is a must-try. The olive salad, with its tangy, briny flavors, is what sets this sandwich apart, making it a unique and unforgettable experience.

Recipe Summary in Todd Wilbur’s Style: The New Orleans Muffuletta is not just any sandwich—it’s a flavorful adventure. Imagine biting into crusty Italian bread, layered with ham, salami, mortadella, provolone, and mozzarella, all brought together by a homemade olive salad that’s as bold as the Crescent City itself. It’s the kind of sandwich that makes you want to slow down and savor every bite.

Personal Story: The first time I had a Muffuletta was on a trip to New Orleans, and it was love at first bite. The combination of meats, cheeses, and that incredible olive salad was unlike anything I had ever tasted. Now, it’s become a go-to sandwich for special occasions or when I want to bring a bit of New Orleans into my kitchen. It’s a sandwich that my family loves, and it always brings back memories of that vibrant city.

Why This Muffuletta Sandwich?

• Authentic New Orleans Flavor: The olive salad is the star, bringing together the rich, salty flavors that define the Muffuletta.
• Perfect for Sharing: This sandwich is big and hearty, making it ideal for sharing with friends and family.
• Make-Ahead Convenience: The Muffuletta is even better when made ahead, allowing the flavors to meld together.

How to Make New Orleans Muffuletta Sandwich with Olive Salad:

1. Prepare the Olive Salad:
   • In a medium bowl, combine the green olives, black olives, giardiniera, capers, garlic, roasted red peppers, and parsley.
   • Drizzle the olive oil and red wine vinegar over the mixture. Add the oregano and red pepper flakes, if using. Stir well to combine.
   • Season with salt and pepper to taste. Cover and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to meld.
2. Assemble the Sandwich:
   • Cut the Italian bread loaf in half horizontally. Scoop out some of the soft bread from the center of each half to make room for the fillings.
   • Spread half of the olive salad evenly over the bottom half of the bread. Layer the ham, salami, mortadella, provolone, and mozzarella over the olive salad.
   • Spread the remaining olive salad over the top half of the bread. Place the top half of the bread over the fillings, pressing down gently.
3. Rest the Sandwich:
   • Wrap the entire sandwich tightly in plastic wrap or foil. Allow it to sit at room temperature for 30 minutes, or refrigerate for up to 2 hours, to let the flavors blend.
4. Serve:
   • Slice the Muffuletta into wedges and serve at room temperature. Enjoy the sandwich with chips or a simple green salad on the side.

Tips:

• Bread Choice: If you can’t find a round Italian loaf, a round sourdough bread works well too.
• Olive Salad: Make the olive salad a day in advance to let the flavors develop.
• Serving Size: This sandwich is big! It can easily serve 4 to 6 people.

Substitutions and Variations:

 

• Meat Alternatives: For a vegetarian version, skip the meats and add grilled vegetables like eggplant or zucchini.
• Cheese Substitutes: Swap the provolone or mozzarella for gouda or Swiss cheese for a different flavor profile.
• Bread Options: Try ciabatta or focaccia if you can’t find a traditional Italian loaf.

Make a Healthier Version:

• Lower Fat: Use reduced-fat cheese and leaner cuts of meat like turkey breast.
• Whole Grain: Opt for whole grain bread for added fiber.

Closing in Todd Wilbur Style: And there you have it—the New Orleans Muffuletta, a sandwich that captures the heart and soul of The Big Easy. Make sure to share it with friends and let us know how it turns out. Laissez les bons temps rouler!

Frequently Asked Questions:

1. Can I make the Muffuletta ahead of time?
   • Yes! The Muffuletta is actually better when made a few hours ahead or even the day before.
2. What kind of bread is best for Muffuletta?
   • A round Italian loaf is traditional, but sourdough or ciabatta are great alternatives.
3. Can I substitute the meats in the sandwich?
   • Absolutely. You can use any combination of Italian meats you prefer, like pepperoni or coppa.
4. Is the olive salad necessary?
   • Yes, the olive salad is what makes the Muffuletta special, adding that signature tangy flavor.
5. How do I store leftovers?
   • Wrap the sandwich tightly in plastic wrap and store in the refrigerator. It’s best eaten within a day or two.
6. Can I add extra toppings to the sandwich?
   • Feel free to add extras like arugula, sliced tomatoes, or pickled jalapeños for additional flavor.
7. What’s the best way to serve Muffuletta?
   • Serve it sliced into wedges, and enjoy it at room temperature for the best flavor.
8. Can I freeze Muffuletta?
   • It’s not recommended to freeze Muffuletta as the bread can become soggy when thawed.
9. How do I keep the sandwich from getting soggy?
   • Make sure to assemble it just before serving or store it tightly wrapped if making ahead.
10. What sides pair well with Muffuletta?
    • Serve it with chips, a green salad, or even a bowl of gumbo for a true New Orleans meal.

New Orleans Muffuletta Sandwich with Olive Salad

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Recipe by Alexandra Course: All Word Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

1

Cook Mode

Keep the screen of your device on

Ingredients

• For the Olive Salad:

• 1/2 cup 1/2 green olives, pitted and chopped

• 1/2 cup 1/2 black olives, pitted and chopped

• 1/4 cup 1/4 giardiniera (Italian pickled vegetables), chopped

• 2 tablespoons 2 capers, drained

• 3 cloves 3 garlic, minced

• 1/4 cup 1/4 roasted red peppers, chopped

• 1/4 cup 1/4 parsley, chopped

• 1/4 cup 1/4 olive oil

• 2 tablespoons 2 red wine vinegar

• 1 teaspoon 1 dried oregano

• 1/2 teaspoon 1/2 red pepper flakes (optional)

• Salt and pepper, to taste

• For the Muffuletta Sandwich:

• 1 large 1 round Italian bread loaf (about 10 inches in diameter)

• 1/4 pound 1/4 ham, thinly sliced

• 1/4 pound 1/4 salami, thinly sliced

• 1/4 pound 1/4 mortadella, thinly sliced

• 1/4 pound 1/4 provolone cheese, thinly sliced

• 1/4 pound 1/4 mozzarella cheese, thinly sliced

Directions

• Prepare the Olive Salad:
• In a medium bowl, combine the green olives, black olives, giardiniera, capers, garlic, roasted red peppers, and parsley.
• Drizzle the olive oil and red wine vinegar over the mixture. Add the oregano and red pepper flakes, if using. Stir well to combine.
• Season with salt and pepper to taste. Cover and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to meld.
• Assemble the Sandwich:
• Cut the Italian bread loaf in half horizontally. Scoop out some of the soft bread from the center of each half to make room for the fillings.
• Spread half of the olive salad evenly over the bottom half of the bread. Layer the ham, salami, mortadella, provolone, and mozzarella over the olive salad.
• Spread the remaining olive salad over the top half of the bread. Place the top half of the bread over the fillings, pressing down gently.
• Rest the Sandwich:
• Wrap the entire sandwich tightly in plastic wrap or foil. Allow it to sit at room temperature for 30 minutes, or refrigerate for up to 2 hours, to let the flavors blend.
• Serve:
• Slice the Muffuletta into wedges and serve at room temperature. Enjoy the sandwich with chips or a simple green salad on the side.

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