Hey everyone, Jason Griffith here! Today, we’re taking a culinary trip straight to the vibrant streets of New Orleans to create an absolute icon: the Giant Muffaletta Italian Sandwich. This isn’t just a sandwich; it’s an experience – a hefty, flavor-packed masterpiece layered with an incredible olive salad, various Italian meats, and cheeses, all nestled in a distinctive round loaf of bread. Get ready to feast!

Why I Love This Recipe

What’s not to love about a sandwich that’s a meal in itself and gets better with time? I am completely obsessed with the Muffaletta because it’s a testament to the idea that a sandwich can be a gourmet experience. The star, for me, is definitely the olive salad – a briny, tangy, herbaceous concoction that permeates every layer and truly defines the sandwich’s unique flavor. It’s fantastic for feeding a crowd, perfect for picnics (especially since it needs to sit for a bit!), and a refreshing change from typical deli sandwiches. Each bite is an explosion of savory, salty, and tangy notes, making it an unforgettable culinary adventure. Plus, there’s something so satisfying about assembling such a grand, impressive creation!

The Storied History of the Muffaletta

The Muffaletta sandwich is deeply rooted in New Orleans’ rich Italian immigrant history. It was supposedly invented in 1906 by Salvatore Lupo, the owner of Central Grocery in New Orleans’ French Quarter. Italian farmers, coming into the city to sell their produce, would often buy bread, cold cuts, and olives for their lunch. They found it cumbersome to eat all the ingredients separately, so Lupo had the ingenious idea of putting everything into one large, round loaf of sesame bread, topping it all with his now-famous olive salad.

The bread itself, a large, round, somewhat flat loaf, is also called “muffaletta” (or “muffuletta”), and its porous texture is perfect for absorbing the flavorful olive oil from the salad. This combination of convenience, hearty ingredients, and unique flavor quickly made the sandwich a local legend, a symbol of New Orleans’ culinary fusion. It’s a true testament to immigrant ingenuity shaping American food culture.

Ingredients

Here’s what you’ll need to create your own authentic Giant Muffaletta:

For the Olive Salad (The Heart of the Muffaletta):

• 1 cup green olives, pitted and chopped (Sicilian-style recommended)
• 1 cup kalamata olives, pitted and chopped
• 1/2 cup giardiniera (mixed pickled vegetables), finely chopped
• 1/4 cup roasted red peppers, chopped
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh oregano, chopped (or 1 tsp dried)
• 1 tablespoon capers, drained and chopped
• 1/2 teaspoon red pepper flakes (optional, for a kick)
• 1/2 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• Salt and freshly ground black pepper to taste

For the Sandwich Assembly:

• 1 (9-10 inch) round muffaletta loaf (or other large, round, crusty Italian bread)
• 1/2 lb sliced prosciutto
• 1/2 lb sliced capicola
• 1/2 lb sliced salami (Genoa or hard salami)
• 1/2 lb sliced provolone cheese
• 1/2 lb sliced mozzarella cheese (provolone can be used for both, or Swiss)

Swaps and Notes

• Olives: A mix of green and black olives provides the best flavor complexity. If you can only find one type, use what’s available, but try to use a good quality, briny olive.
• Giardiniera: This adds a wonderful pickled crunch and tang. Ensure it’s finely chopped. If unavailable, use a mix of pickled carrots, cauliflower, and celery.
• Herbs: Fresh herbs are highly recommended for the olive salad; they truly brighten the flavors.
• Olive Oil: Use good quality extra virgin olive oil, as it’s a major component of the dressing.
• Bread: The authentic muffaletta loaf is ideal. It’s a round, often sesame-topped, slightly dense but absorbent bread. If you can’t find it, a large, round rustic Italian loaf or even a round focaccia bread can work in a pinch. Avoid very airy breads, as they won’t hold up.
• Meats: The combination of prosciutto, capicola, and salami is classic. You can adjust the types of cured meats based on your preference (e.g., mortadella, soppressata).
• Cheeses: Provolone is a must for its tangy, sharp flavor. Mozzarella adds a nice creaminess. Swiss cheese is also sometimes used.
• Make Ahead: The olive salad is best made at least a day in advance to allow flavors to meld. The assembled sandwich itself needs time to sit and compress, usually a few hours, for the flavors to fully develop.

Steps for the Recipe

Making a Giant Muffaletta is all about assembly and patience for flavor development:

1. Prepare the Olive Salad (Advance Prep): In a large bowl, combine the chopped green olives, kalamata olives, giardiniera, roasted red peppers, minced garlic, fresh parsley, fresh oregano, capers, and red pepper flakes (if using).
2. Dress the Olive Salad: Pour the extra virgin olive oil and red wine vinegar over the olive mixture. Stir well to combine. Season with salt and black pepper to taste. Cover and refrigerate for at least 4 hours, or preferably overnight, stirring occasionally, to allow the flavors to meld and deepen.
3. Prepare the Bread: Take your muffaletta loaf and, using a large serrated knife, slice it horizontally in half, creating a top and a bottom.
4. Dress the Bread: Scoop about half of the olive salad (with its oils) onto the bottom half of the bread, spreading it evenly all the way to the edges. Drizzle some of the remaining olive oil from the salad onto the top half of the bread. This helps the bread absorb the flavors and keeps it moist.
5. Layer the Meats: Arrange layers of sliced meats (prosciutto, capicola, salami) evenly over the olive salad on the bottom half of the bread. Try to spread them out so each bite gets a little of everything.
6. Layer the Cheeses: Layer the sliced provolone and mozzarella cheeses over the meats. Don’t worry if the layers are high; they will compress.
7. Add More Olive Salad: Spoon the remaining olive salad over the cheese layer, ensuring you get plenty of the flavorful oil.
8. Assemble the Sandwich: Place the top half of the bread firmly over the layered ingredients.
9. Press the Sandwich (Crucial Step!): This is where the magic happens! Wrap the entire sandwich tightly in plastic wrap. Place it on a large plate or cutting board. Now, find something heavy (like a cast-iron skillet or a few heavy books) and place it on top of the wrapped sandwich. Let it press for at least 1-2 hours at room temperature, or up to 4 hours in the refrigerator. The longer it presses, the more the flavors meld, and the easier it is to slice.
10. Serve: Unwrap the sandwich. Using a large, sharp serrated knife, cut the muffaletta into wedges (like a pie) or into individual portions. Serve at room temperature.

Tips for Success

• Don’t Skimp on Olive Salad: This is the soul of the sandwich. Make sure you have enough and that it’s well-drained but still oily.
• Press It! The pressing step is absolutely essential. It compresses the sandwich, allows the flavors to meld, and makes it much easier to slice.
• Quality Ingredients: Because the ingredients are simple, their quality really shines through. Use good quality olive oil, fresh herbs, and flavorful cured meats and cheeses.
• Room Temperature: The sandwich is traditionally served at room temperature, which allows the flavors to be most vibrant.
• The Right Bread: While substitutes can work, seek out an authentic muffaletta loaf if you can. Its texture is designed to absorb the olive oil without becoming soggy.

Serving Suggestions and Pairings

The Giant Muffaletta is a meal in itself, but it can be part of a larger feast:

• Picnic or Potluck Star: Cut into wedges, it’s perfect for sharing at outdoor gatherings.
• Simple Side Salad: A light green salad with a simple vinaigrette can cut through the richness.
• Chips or Crisps: A bag of your favorite potato chips for extra crunch.
• Soup Companion: A smaller slice could be served with a bowl of This Cajun Chicken Sausage Gumbo Is My Favorite Bowl of Southern Comfort or a simple tomato soup.
• Beverage Pairings: A crisp lager, a dry rosé wine, or a simple iced tea would be perfect.

Storage and Leftover Tips

The beauty of the Muffaletta is that it’s designed to get better with time!

• Make Ahead: You can make the olive salad up to 3-4 days in advance. Assemble the sandwich a few hours before serving, or even the night before, and keep it pressed in the refrigerator.
• Refrigerate: Store leftover Muffaletta (wrapped tightly) in the refrigerator for up to 2-3 days. The flavors will continue to meld.
• Serving Leftovers: Let refrigerated leftovers come to room temperature for about 30 minutes before serving for the best flavor and texture. Do not heat this sandwich.

More Recipes You Will Love

If you enjoy big, flavorful, and crowd-pleasing meals, check out some of my other favorites:

• For another fun sandwich-inspired dish, try Easy Cheesy Chicken Sliders with Marinara Garlic Butter.
• If you love turning classic flavors into new forms, you might enjoy How I Turned a Classic Sandwich into the Ultimate Cheesy Hot Dip.
• For another easy way to feed a crowd fast, check out These Sheet Pan Quesadillas Are My Favorite Way to Feed a Crowd Fast.
• And for another hearty, flavorful meal, my This Tomato Skillet with Okra and Sausage Is My Favorite Quick Dinner Packed with Southern Flavor is excellent.

---

Final Thoughts

The Giant Muffaletta Italian Sandwich is more than just a meal; it’s a celebration of flavor, history, and the joy of sharing good food. It’s truly a labor of love that rewards you with an unforgettable culinary experience, transporting you straight to the heart of New Orleans with every bite.

I hope you give this iconic sandwich a try and experience its magic for yourself! Let me know in the comments below if it becomes a new favorite, or what your go-to crowd-pleasing sandwich is. I always love hearing from you! Happy eating!