"This is a sandwich made popular in Louisiana by Italian immigrants. I can't help but think this was a way to use up leftovers from Sunday luncheon or perhaps a funeral or something like that."
photo by threeovens photo by threeovens
photo by threeovens
Ready In:


  • Olive salad

  • 1 cup marinated artichoke hearts, sliced
  • 12 cup carrot, shredded
  • 12 cup celery rib, shredded
  • 12 cup green olives, pitted and chopped
  • 12 cup roasted red pepper, chopped
  • 12 cup mild banana pepper, chopped
  • 12 cup kalamata olive, pitted and chopped
  • 12 cup marinated mushrooms, chopped
  • 12 cup cocktail onion, chopped
  • 14 cup tiny capers, drained
  • 2 tablespoons red wine vinegar
  • 3 anchovy fillets, chopped
  • 2 teaspoons dried oregano
  • 14 teaspoon banana pepper brine
  • For the Muffaletta

  • 1 loaf muffaletta bread (8-inch round)
  • 2 ounces provolone cheese, sliced
  • 2 ounces deli ham, sliced
  • 2 ounces capicola, sliced (hot and or or mild)
  • 2 ounces mortadella, sliced
  • 2 ounces mozzarella cheese, sliced
  • 2 ounces genoa salami, sliced
  • 2 ounces pepperoni, sliced


  • Combine the olive salad ingredients and refrigerate 24 hours in advance to allow the flavors to meld and mellow.
  • To make the sandwich, cut the bread in half, layer on half the meats and cheeses; spoon half the olive salad on top.
  • Layer the remainder of the meats and cheeses and top with the remainder of the olive salad.
  • Slice into wedges and serve.

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