New Orleans style Muffuletta sandwich

New Orleans style Muffuletta sandwich

Muffuletta’s are a very unique sandwich originating from New Orleans. The original muffuletta was created from an Italian delicatessen in the French Quarter, Central Grocery. In its original form it is served room temperature with a Sicilian sesame bread, salami, ham, mortadella, Swiss, provolone and olive salad. Now in the city, you can find Muffuletta’s from many great restaurants with some slight variations. The one variation that is my favorite is when it’s served warm. The bread is crisp on the edges and the cheese is melty. It’s so so good.

The muffuletta that I make for our annual Mardi Gras party, is also slightly different from the original. The original sesame bread is hard to find outside of New Orleans. Living in the midwest, I needed to find an alternative that would be just as delicious. Over the years, I tried several different types of bread but the one I like best, is a french type roll. (my favorite is Turno, French Bread). I also serve it warm and often will replace the mortadella with Capicola for a more spicy kick. I have also made the olive salad homemade but most often I do purchase a pre-made olive salad. This brand is one of the best. (The Pickle Guy Muffuletta Salad).

Muffuletta sandwiches, with melted cheese, layers of meats and olive salad. Some cut in half and placed on a cutting board. Mardi Gras beads on a bottle placed in the background.
New Orleans style Muffuletta Sandwich

New Orleans Style Muffuletta Sandwich

A version of the classic New Orleans Sandwich

  • 6 Rolls French Bread Roll (or Sicilian Sesame Bread)
  • 6 Tablespoons Mayonnaise
  • 1/2 Pound Smoked Deli Ham (thinly sliced)
  • 1/2 Pound Hard Salami (thinly sliced)
  • 1/2 Pound Capicola (thinly sliced)
  • 1/2 Pound Provolone Cheese (thinly sliced)
  • 1/2 Pound Swiss Cheese (thinly sliced)
  • 1 Cup Muffuletta Salad Mix
  1. Heat oven to 425 degrees

  2. Line a sheet pan with foil and place french rolls open on sheet pan

  3. add mayonnaise to each side of bread from inside

  4. layer meats as desired. I layer salami, ham, capicola, provolone and swiss

  5. place in oven and cook until cheese has melted (not browned) and bread is crisp around edges.

  6. Remove from oven and let rest for a few minutes

  7. Add muffuletta mix on top of cheese and fold top of sandwich over. Press down slightly to merge all ingredients together.

  8. Slice in half (or not) and Enjoy!

The amounts in the recipe are fluid. You may want more or less meat and cheese based on your preferences along with the amount of muffuletta mix. You can stack as high as you want!

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