The muffuletta is a beast of a sandwich that’s layered with an array of Italian cold cuts and cheeses. The sandwich, which is aptly pronounced “muff-foo-LOTTA,” is brimming at its bread seams and feeds multiple people. Central Grocery & Deli in New Orleans, where the muffuletta was originally created, has been attracting sandwich-lovers for over a century. If you can’t get to New Orleans, muffulettas are simple to assemble at home with the right assortment of Italian meats and cheeses!
What Is a Muffuletta Sandwich?
A muffuletta sandwich is a Sicilian American cold-cut sandwich invented in New Orleans that features a zesty olive salad along with Italian deli meats and cheeses. It’s known for being a monster of a sandwich, with one sandwich capable of feeding several people.
What’s in a Muffuletta?
- Cured sausages like Genoa salami, pepperoni, or soppressata (hot or sweet).
- Emulsified sausages like mortadella, deli ham, or bologna.
- Cured whole cuts like capicola, coppa, or prosciutto.
- Cheeses like mozzarella, provolone, or emmental.
Olive salad spread made of pimento-stuffed olives, black olives, extra-virgin olive oil, red wine vinegar, giardiniera (a pickled mix of vegetables), roasted red peppers, capers, garlic, and black pepper.
Is a Muffuletta Served Hot or Cold?
Throughout New Orleans, you’ll find muffulettas served either warm or cold, depending on the restaurant. The most famous spot for a muffuletta — Central Grocery — serves cold-style muffulettas to highlight the Italian cold cuts, while others, like Napoleon House, serve it warm.
The Difference Between Muffuletta and Giardiniera
When shopping for ingredients, you may see jars for muffuletta and giardiniera pickled mixes. The major difference between the two is that muffuletta mixes contain mostly olives, while giardiniera mixes rely on a variety of vegetables like cauliflower, celery, and carrots.
A Few Tips
Buy ingredients at an Italian deli or market. This specialty store will most likely have all the muffuletta ingredients you need to make one at home, including the bread! And be sure to ask the deli counter for thin slices of meat!
The olive salad can be homemade or store-bought. If you’re making olive salad at home, it’s best to make it a day ahead if possible to let the flavors meld. Otherwise, most Italian markets will carry olive salad in their condiments section (this will help reduce prep time). For an authentic-tasting olive salad, I recommend picking up a jar of a New Orleans favorite, Boscoli’s olive mix.
Pick up the right bread. Go for a bread that’s soft but sturdy enough to hold all the fillings, like an Italian sesame-seeded round loaf, ciabatta, or French loaf.
Give your muffuletta time to rest. Compress your sandwich for at least 1 hour or up to 3 hours (if possible) to give the bread ample time to absorb the olive juices.
