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Mardi Gras Muffuletta

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.

Course Main Course
Cuisine American
Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Yield 4 servings
Calories 938 kcal

Ingredients

OLIVE SALAD

  • 1 cup Giardiniera (Italian picked vegetables), drained
  • 1 cup mixed olives , Kalamata, and green
  • 1 shallot , peeled and quartered
  • 1 large garlic clove , peeled
  • 1/4 cup Italian parsley leaves
  • 1/2 teaspoon dried oregano
  • 1 tablespoon red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon brined capers , drained

SANDWICH

  • 8 to 9 inch round boule (focaccia, ciabatta, or muffuletta bread)
  • 1/4 pound Genoa salami , thinly sliced
  • 1/4 pound Mortadella , thinly sliced
  • 1/4 pound Capicola (hot or sweet, your choice), thinly sliced
  • 1/4 pound Provolone , thinly sliced
  • 1/4 pound Mozzarella , thinly sliced
US Customary - Metric

Instructions

MAKE THE OLIVE SALAD

  1. Add Giardiniera, olives, shallot, garlic, and parsley to the bowl of a food processor. Pulse 5-6 times, until evenly chopped with no large pieces remaining. Transfer to a bowl and stir in oregano, vinegar, olive oil, and capers until combined. Cover and let stand at least an hour, or refrigerate overnight. (Bring salad back to room temperature before assembling sandwiches if refrigerating.)

ASSEMBLE THE SANDWICH

  1. Slice bread round in half. If it's thick, hollow out some of the interior to make room for the fillings. Spread each bread half with about 1/3 to 1/2 cup of olive salad (amount will depend on the size of your round, you might have leftover salad). Layer with sliced meats and cheeses, place halves together, and wrap with plastic wrap. Weight sandwich with a grill press or a cast iron skillet and refrigerate for an hour. Unwrap, cut muffuletta into wedges, and serve.

Recipe Notes

Traditional muffuletta bread can be difficult to source outside of Louisiana. As an alternative, look for a boule, round focaccia, or ciabatta that isn’t overly crusty. Sesame seeds are traditional.

We like our muffulettas made with 1/4 pound of each of the meats and cheeses, but if you prefer a more substantial sandwich, increase to 1/3 pound each.