Total Time
0 mins
15 mins

A sandwich that originated in New Orleans, this recipe is from the Café Maspero in the French Quarter. Traditionally, a muffaletta has venison, but this version uses pastrami, which is the Café Maspero's specialty. The time does not include the 1 hour marinating.

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  1. Drain the giardiniera and olives. Chop coarsely in a food processor.
  2. Remove to a bowl and add the olive oil, garlic, oregano, ground black pepper, and stir well. Set aside and allow to marinate for one hour.
  3. Spread 1 tbsp olive salad on each side of the rolls.
  4. Place 3 slices of pastrami on each roll, followed by three slices of ham and 2 slices of salami.
  5. Top each roll with 2 slices of cheese and place under a broiler until the cheese has melted and the sandwich is warm. Place the top on the roll and serve immediately.