Muffuletta Sandwich

"A delicious and hearty hot sandwich with olive salad - a favorite in New Orleans."
photo by Chef floWer photo by Chef floWer
photo by Chef floWer
photo by Muffin Goddess photo by Muffin Goddess
photo by Charmie777 photo by Charmie777
Ready In:


  • Sandwich

  • 1 loaf Italian bread (8-10 inch round)
  • 12 lb thinly sliced genoa salami
  • 13 lb thinly sliced provolone cheese
  • 14 lb thinly sliced deli smoked ham
  • Olive Salad(can use a jar of your favorite brand or make it yourself )

  • 1 anchovy fillet, mashed (or equivalent amount anchovy paste)
  • 1 clove garlic, crushed
  • 13 cup olive oil
  • 12 cup chopped pimento-stuffed green olives
  • 12 cup chopped ripe olives (black)
  • 12 cup pickled vegetables (giardiniera)
  • 2 tablespoons chopped parsley
  • 12 teaspoon dried oregano
  • 18 teaspoon crushed red pepper flakes


  • If using home made olive salad, make it by mixing all ingredients together.
  • Cover and refrigerate at least 8 hours before assembling sandwich.
  • Cut bread in half horizontally.
  • Remove about 1/2 inch of soft white bread from top layer of each half to make room for the filling, starting about 1/2 from sides.
  • Drain olive salad, reserving liquid.
  • Brush some of the liquid over cut sides of bread and toast under broiler until just lightly browned.
  • Brush a little more liquid on toasted sides and layer salami, 1/2 of the olive salad, the cheese, ham and remaining olive salad on bottom half of bread.
  • Cover with top half of bread and secure with a couple of tooth picks.
  • Place back in oven for a few minutes to heat all ingredients.
  • The cheese should just be warm and starting to get soft, but not runny.
  • Cut into 4 quarters and serve with plenty of napkins.

Questions & Replies

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  1. Muffin Goddess
    I wasn't sure what to expect, since I've never eaten a muffuletta before, but this was really good! I made the olive salad (plus the anchovy, of course -- love 'em!), and I used big sandwich rolls instead of a whole loaf. Loved all the flavors in this! Thanks for posting! Made for The Hot Pink Panthers for ZWT9
  2. sloe cooker
    I enjoyed this sandwich, before it went out of business, at a place called Dominic's in Shreveport, La. It was my favorite sandwich ever!! I would eat there every time I visited the area and was heartbroken when I learned it went out of business. This recipe is so close to the taste that I loved about the restaraunt muffuletta. I didn't add anchovies, only because I forgot to buy them. Next time I will add them. I made extra olive salad to have on hand. Thank you PanNan for posting this delicious recipe!!
  3. ChefMightyRich
    We used ham and hard salami for the meats and made the olive salad following the recipe except we left out that darn fishy thing (personal preference). What an awesome sandwich we had! I used whole wheat sub rolls of course!
  4. Anita Harris
    My husband & I just returned from New Orleans & Of course I had to have a muffuletta!! I bought some olive salad from a market and used that.I had also bought some lg Kaiser rolls (unless you are serving more that 1 person the Kaiser rolls work well cuz the Italian loaf makes "alot")and the sandwich was the perfect size for just one. I layered mine with mortadella, capicola, Genoa salami & the provolone. I did use your suggestion of brushing with the oil and toasting lightly.I felt like I was back in the Big Easy...YUMMY!!!!!
  5. Mulligan
    Wonderful! I used french bread turkey ham/salami. I'm actually going to make a batch of the olive salad to have around the kitchen. Definately going to make this again.


  1. Chef floWer
    I made this for *Zaar World Tour III* - I had to change this quite a bit to suit my dietary requirements and what I had at home. I used turkey breast because I don't eat salami or ham and I used a cheese bun instead of Italian bread. Otherwise I followed the recipe exactly oh except I didn't have giardiniera so I used pickled zucchini. This was delicious and I will be making this again. Thank you PanNan



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