Make Ahead

NOLA Muffaletta

June  4, 2011
1 Ratings
  • Serves 4 to 6
Author Notes

This is one of THE sandwiches of New Orleans. It's meant to be made ahead of time and enjoyed at your leisure. Traditionally served in a round loaf on sourdough or Italian bread, I chose ciabatta for its ease in slicing. This sandwich travels well and can be served cold or at room temperature. —inpatskitchen

Test Kitchen Notes

InPatsKitchen’s NOLA Muffaletta drew me in right away with its vibrant olive salad, which is the backbone of these jam-packed sandwiches. The olive salad is vibrant in color and flavor, thanks to the addition of capers, giardinera, and red onion. The recipe made far more than I needed for my muffaletta, but I put it to good use in both pasta and potato salads, creating a trio of great road trip foods! The sandwich is by far the best option, of course: the ciabatta bread soaked up the juices of the salad and the flavors melded to create a wonderful, easy-to-pack, portable lunch!? —duclosbe1

What You'll Need
  • For the olive salad
  • 1 1/2 cups Kalamata olives, finely chopped
  • 1 1/2 cups pimiento stuffed green olives, finely chopped
  • 1 cup giardiniera, finely chopped
  • 1 tablespoon brined capers, chopped
  • 2 cloves finely minced garlic
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon dried Italian seasoning
  • 1/2 cup finely chopped red onion
  • 1/2 cup chopped flat leaf parsley
  • 1/2 cup extra virgin olive oil
  • For the sandwich
  • 1 loaf ciabatta bread (about 14 by 8 inches), sliced horizontally
  • 1/2 to 3/4 pounds deli ham, sliced thin
  • 1/2 to 3/4 pounds genoa salami, sliced thin
  • 1/2 pound thinly sliced provolone cheese
  • as much of the olive salad as you like
  • extra virgin olive oil
  • dried Italian seasoning
  1. For the olive salad
  2. Combine all ingredients and refrigerate for at least an hour in order for the flavors to blend.
  1. For the sandwich
  2. Brush the cut sides of the ciabatta loaf with the olive oil and sprinkle on some Italian seasoning.
  3. Layer the salami, ham, and cheese on the bottom side of the bread, finishing with a thick layering of the olive salad.(or sprinkle the olive salad between each layer of meat and cheese -- no rules!)
  4. Place the top of the loaf on the sandwich, wrap tightly in plastic wrap, and place the loaf in the refrigerator with some weight on it for at least two hours. Slice and serve.

See what other Food52ers are saying.

  • Kevin
  • wssmom
  • aargersi
  • inpatskitchen
  • boulangere

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

11 Reviews

beejay45 July 12, 2013
We picked up Muffalettas at the Central Grocery the morning we left New Orleans to drive home to California. OMG, they were so divine. I've tried any number of times to make them, but I've never gotten the olive salad right. I think the giardiniera is what was missing. I'd completely forgotten there were veggies in it (the olive salad). Maybe this will be my perfect California version. Thank you!
inpatskitchen July 12, 2013
Thank YOU beejay45! I hope you give this a's one of our favorite sandwiches!
Kevin June 21, 2011
It's worth noting that this sandwich improves if made a few hours in advance so the juices have time to soak into the bread. It's my second favorite picnic food.
inpatskitchen June 21, 2011
You're so right Kevin...I actually think it's better the next day!! So what's your first favorite?
inpatskitchen June 21, 2011
Oops! Just saw it..we love pasties too!
wssmom June 18, 2011
I am hungry for this. Must have one soon!
inpatskitchen June 18, 2011
We actually had one for dinner last night!!
aargersi June 5, 2011
love love love a good muffaletta! And this one looks very good!
inpatskitchen June 5, 2011
Thanks!! It really is!!
inpatskitchen June 4, 2011
Thank you ma'am...Since there are only two of us, we often have this for breakfast the next day (can't wait for lunch!).
boulangere June 4, 2011
It's just after 7 a.m. and I could happily polish off one of these. Beautiful.