Recipe and content on this page was written a former editor of the Cajun-Creole Column.
Muffuletta is a Sicilian sandwich which was introduced in the French Quarter of New Orleans, LA, USA by Central Grocery in the early 1900’s. The three main features of Muffuletta are the bread – a round, Italian-style crusty loaf -- thinly shaved meats and olive salad. If you make the olive salad ahead of time, it will not only taste better, but you’ll also be able to put together this recipe in no time, offering family or guests an unusual departure from the standard lunch sandwich.
Here’s a standard Muffuletta recipe:
1 large loaf of Italian-style, crusty bread
¼ lb. Genoa salami
¼ lb. Cappicola ham
¼ lb. Provolone cheese
6 Tablespoons olive salad (or to taste…to be honest, I use about twice that amount, but I love olive salad! – recipe below)
Slice the bread in half horizontally, so you have a top and a bottom.
Brush olive oil on the inside of both slices of bread.
Place the cheese, and then the meat, on the bottom half of the bread.
Top the meat with olive salad, and cover with the top half of the loaf.
Cut the sandwich into four wedges.
I use this recipe for Olive Salad, adjusting some ingredients to suit my personal taste (like more garlic!):