Muffuletta, An Italian Sandwich From New Orleans


Sounds crazy an Italian sandwich from New Orleans, but it’s true! It is said that Italian farmers would order all the ingredients for the sandwich at Central Market, then eat it all separately. One day the owner suggested making their favorites easier to eat by putting them all together in the form of a sandwich. The Muffuletta was born. If you haven’t tried one, Fat Tuesday is the perfect opportunity to become addicted to this amazing Italian feast between bread and will be a hit at your Mardi Gras celebration.

  • Onion Slice 1 of 12
    Onion Slice
  • Followed By Celery Slice 2 of 12
    Followed By Celery Slice
  • Cheater Olives & Capers 3 of 12
    Cheater Olives & Capers
  • Combining The Olives & Capers 4 of 12
    Combining The Olives & Capers
  • Adding The Celery, Onion, and Roasted Red Peppers 5 of 12
    Adding The Celery, Onion, and Roasted Red Peppers
  • Slicing The Bread 6 of 12
    Slicing The Bread
  • Generous Amount Of Olive Spread 7 of 12
    Generous Amount Of Olive Spread
  • Genoa Salami 8 of 12
    Genoa Salami
  • Mortadella 9 of 12
  • Capicola 10 of 12
  • Provolone and Mozzarella 11 of 12
    Provolone and Mozzarella
  • Assembled and Ready to Eat 12 of 12
    Assembled and Ready to Eat

To make your own Muffuletta

Find a round loaf similar to focaccia. The real deal uses a muffuletta roll with sesame seeds on top, but they are not easy to come by. Place a generous amount of olive spread (recipe follows) on both sides of the bread (some say to remove the inside of the bread, but I say no). Followed by ham, mortadella, capicola, genoa salami, provolone, mozzarella and arugula. I like to let it sit and marinate for an hour before I eat it so the bread gets filled with olive spread. Yum.

Olive Spread, the cheater version:

1 jar of Trader Joe’s or any brand green olive tapenade (a heaping cup)

1/3 cup Trader Joe’s Olive tapenade with kalamata olives and black olives

1 tablespoon capers

1/4 cup thinly chopped red onion

1/2 cup thinly chopped celery

1/4 cup finely chopped roasted red peppers

2 cloves garlic minced

1 tablespoon red wine vinegar

1/2 teaspoon oregano

1/2 teaspoon italian seasoning

1 tablespoon parsley

Combine all the ingredients the day before making the muffulettas and allow to marinate in the fridge for up to 24 hours.

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Article Posted 4 years Ago

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