New Orleans Muffuletta
A giant round sesame loaf layered with salami, mortadella, capicola, provolone and a briny homemade olive salad, pressed and cut into wedges.
By Theo Brandt, Test Kitchen Lead & Cheese Specialist
Published September 21, 2025
- Prep
- 30 min
- Cook
- 0 min
- Total
- 30 min
- Servings
- 6
- Level
- Easy
The muffuletta was born in the Italian grocery stores of the French Quarter, and it is built for sharing. A round, sesame-crusted loaf is split and stacked with cured meats and cheeses, but the real star is the olive salad, a chunky, garlicky mix of green and black olives, pickled vegetables, capers and herbs in plenty of olive oil.
Make the olive salad at least a couple of hours ahead, or better yet the day before, so the flavors meld. Then let the assembled sandwich rest under a weight. The oil soaks into the bread and everything melds into one cohesive, sliceable masterpiece.
This is ideal for picnics, game days and road trips, since it tastes even better after sitting for a few hours.
- Briny homemade olive salad
- Built to feed a crowd
- Better after resting
Ingredients
Directions
In a bowl, combine the green olives, kalamata olives, giardiniera, roasted peppers, capers, garlic, parsley, oregano and vinegar.
Stir in the olive oil, cover, and refrigerate for at least 2 hours or up to 1 week, stirring occasionally.
Let the olive salad come to room temperature so the oil is loose.
Slice the loaf in half horizontally. Pull out a little of the soft interior from both halves to make room for the fillings.
Spoon some of the oil from the olive salad over the cut sides of both halves so it soaks into the bread.
Spread about half of the olive salad evenly over the bottom half of the loaf.
Layer the salami, provolone, mortadella, mozzarella and capicola over the olive salad, folding the meats loosely so they cover the bread to the edges.
Spread the remaining olive salad on the cut side of the top half and carefully place it on the sandwich.
Wrap the muffuletta tightly in plastic wrap, set it on a plate, and weigh it down with a heavy skillet or a few cans. Let it rest at room temperature for 1 hour, or refrigerate for up to 6 hours.
Unwrap and cut into 6 wedges with a serrated knife.
Test-kitchen tips
- The olive salad improves after a day or two and keeps for up to 2 weeks in the refrigerator. Spoon leftovers over pasta or grilled chicken.
- If the sandwich was refrigerated, let it sit at room temperature for 30 minutes before slicing so the oil and cheese soften.
- For a warm version, bake the wrapped-in-foil muffuletta at 350 degrees F for 15 to 20 minutes until the cheese melts.
