Get a taste of New Orleans with a classic muffuletta sandwich! Layered with Genoa Salami, Mortadella (Italian bologna), Capicola (ham), Provolone, Mozzarella, and a homemade olive salad, this indulgent sandwich is worthy of a celebration.
Who’s ready to feast for Mardi Gras? They don’t call it “Fat Tuesday” for nothing, so get your finest stretchy pants ready and be prepared to indulge! Pre-Lenten festivities are held across the globe, but here in the States, New Orleans is the epicenter of the Mardi Gras tradition. There are so many fantastic dishes associated with this yearly celebration; from King Cakes and Jambalaya, to Dirty Rice and Pimm’s Cups. One of my favorites has always been the Muffuletta. At its roots, muffuletta is some of the best components of an Italian antipasto platter wrapped up into a sandwich of epic proportions. Its impressive layers of thinly-sliced meats and cheeses, paired with an olive salad spread, pack a huge flavor punch. Muffuletta is perfect for serving a crowd for Mardi Gras, feeding hungry game day goers, or really any time the sandwich craving comes knocking.
The origins of the Muffuletta sandwich trace to Sicilian immigration to New Orleans at the turn of the 20th century, and the iconic Central Grocery. Check out this interesting piece from New Orleans Historical detailing the sandwich’s history for a more in-depth look. Traditionally, muffuletta is served on a sesame-seeded Italian round that is soft in texture and not overly thick. This exact style of bread can be difficult to find outside of New Orleans. As you can see from the photos, I substituted an 8-inch round boule from my local bakery. Focaccia rounds and ciabatta also work well for this sandwich. You don’t want a bread with a thick, heavy crust; it will be too difficult to eat. If the interior of your round, like mine, is on the “breadier” side, it’s best to hollow it out a bit to have the best filling-to-bread ratio.