New Orleans-Style Muffuletta


Olive salad -- piled onto ciabatta with layers of Italian meats and cheeses -- distinguishes this sandwich from an ordinary sub.

New Orleans-Style Muffuletta
Photo: Blaine Moats
Prep Time:
10 mins
Chill Time:
4 hrs
Total Time:
4 hrs 10 mins


  • ½ cup coarsely chopped, pitted ripe olives

  • ½ cup chopped pimiento-stuffed green olives

  • 1 tablespoon snipped fresh parsley

  • 2 teaspoon lemon juice

  • ½ teaspoon dried oregano, crushed

  • 1 tablespoon olive oil

  • 1 16 ounce loaf ciabatta or unsliced French bread

  • 1 tablespoon olive oil

  • 1 clove garlic, minced

  • 6 lettuce leaves

  • 3 ounce thinly sliced salami, pepperoni, or summer sausage

  • 3 ounce thinly sliced cooked ham or turkey

  • 6 ounce thinly sliced provolone, Swiss, or mozzarella cheese

  • 1 - 2 medium tomatoes, thinly sliced

  • teaspoon coarsely ground black pepper


  1. In a small bowl stir together ripe olives, green olives, parsley, lemon juice, and oregano. Cover and chill for 4 to 24 hours, stirring occasionally.

  2. To assemble sandwich, using a serrated knife split loaf of bread horizontally and hollow out the inside of the top half, leaving a 3/4-inch-thick shell. Stir together olive oil and garlic. Using a pastry brush, brush the bottom half of the bread with olive oil mixture. Top with lettuce, salami, ham, cheese, and tomato slices. Sprinkle tomato slices with pepper. Stir olive mixture. Mound olive mixture on top of the tomato slices. Add top half of bread. To serve, cut into six portions. Makes 6 sandwiches.

Giardiniera-Style Muffuletta:

Prepare as above, except omit the olives, parsley, lemon juice, and oregano and omit Step 1. Drain one 16-ounce jar of pickled mixed vegetables (giardiniera), reserving the liquid. Chop the vegetables, removing any pepperoncini stems if present. In a medium bowl stir together chopped vegetables; 2 tablespoons of the reserved liquid; 1/4 cup chopped pimiento-stuffed green olives and/or pitted ripe olives; 1 clove garlic, minced; and 1 tablespoon olive oil. Assemble sandwich as above, spooning the pickled vegetable mixture on top of the tomato slices.

Nutrition Facts (per serving)

435 Calories
21g Fat
43g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 435
% Daily Value *
Total Fat 21g 27%
Saturated Fat 8g 40%
Cholesterol 41mg 14%
Sodium 1512mg 66%
Total Carbohydrate 43g 16%
Total Sugars 1g
Protein 20g
Vitamin C 7.1mg 36%
Calcium 302.9mg 23%
Iron 3.2mg 18%
Potassium 316mg 7%
Folate, total 133.1mcg
Vitamin B-12 0.7mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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