New Orleans Muffuletta Sandwich: Make-Ahead Crowd Pleaser Tips, FAQ & printable recipe

Tips for success

For the best flavor, make the olive salad at least 2 hours ahead, or even a day in advance. This allows the garlic and oregano to infuse the oil. If you are short on time, even 30 minutes helps.

Keep the olive salad at room temperature while you assemble the sandwich, but if you make it ahead, store it in the refrigerator and bring it to room temperature before using.

When slicing the muffuletta, use a serrated knife and saw gently to avoid squishing the layers. For a cleaner cut, you can chill the assembled sandwich for 15 minutes before baking, but that changes the texture slightly.

The sandwich is also excellent served at room temperature, so if you're taking it to a picnic, you can skip the baking step and serve it right away.

Variations

• Spicy Muffuletta: Add 1/4 cup of chopped pickled jalapeños to the olive salad, or use hot giardiniera. You can also add a layer of sliced pepperoncini for extra heat.
• Turkey Muffuletta: Substitute the ham with sliced turkey breast and the salami with turkey salami for a lighter version. Keep the mortadella for its distinct flavor, or use turkey mortadella.
• Vegetarian Muffuletta: Omit the meats and double the cheeses, adding roasted red peppers and artichoke hearts. Use a generous amount of olive salad to keep it moist and flavorful.
• Mini Muffulettas: Use small round rolls, such as slider buns or mini ciabatta. Hollow them out, fill with the same ingredients, and bake for 8-10 minutes. Great for parties.

Storage and make-ahead

Fridge

Store leftover muffuletta in the refrigerator, wrapped tightly, for up to 3 days.

Freezer

Wrap the unbaked muffuletta tightly in foil and freeze for up to 1 month. Thaw overnight in the refrigerator before baking.

Reheat

To reheat, place the wrapped sandwich in a 350°F (175°C) oven for 10-15 minutes, or until warm. For a crispier crust, unwrap for the last 5 minutes.

Store leftover muffuletta in the refrigerator, wrapped tightly in foil or plastic wrap, for up to 3 days. The olive oil will continue to soak into the bread, making it even more flavorful.

To reheat, place the wrapped sandwich in a 350°F (175°C) oven for 10-15 minutes, or until warm. You can also eat it cold; many prefer it that way.

The olive salad can be made up to 3 days ahead and stored in an airtight container in the refrigerator.

The assembled sandwich (without baking) can be wrapped in foil and refrigerated for up to 24 hours before baking. If baking from cold, increase the baking time by 5-10 minutes.

Serving ideas

Serve the muffuletta warm, cut into thick wedges, with plenty of napkins. It's a hearty sandwich that can be a meal in itself, but it pairs well with a simple green salad or some chips. For a party, cut the wedges smaller and serve as appetizers.

The muffuletta is also delicious served at room temperature, making it perfect for picnics or potlucks. If you're serving it later, keep it wrapped in foil to retain moisture. The flavors meld even more as it sits, so it's a great make-ahead option for entertaining.

Frequently asked questions

Recipe card

New Orleans Muffuletta Sandwich: Make-Ahead Crowd Pleaser

Prep 20 minCook 15 minTotal 35 minServes 8

Ingredients

• 1/3 cup olive oil
• 1 cup Castelvetrano olives, pitted and chopped
• 1/2 cup kalamata olives, pitted and chopped
• 1/2 cup giardiniera (pickled vegetables), chopped
• 2 tbsp capers, drained
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 large round sesame Sicilian loaf (about 9 inches)
• 1/4 lb mortadella, thinly sliced
• 1/4 lb Genoa salami, thinly sliced
• 1/4 lb ham, thinly sliced
• 1/4 lb mozzarella, thinly sliced
• 1/4 lb provolone, thinly sliced

Instructions

1. In a medium bowl, combine the chopped Castelvetrano olives, kalamata olives, giardiniera, capers, minced garlic, dried oregano, and olive oil. Stir well to coat everything evenly. Let the mixture sit at room temperature while you prepare the bread.
2. Slice off the top of the sesame loaf about 1/2 inch from the top and set it aside. Use your hands or a serrated knife to hollow out the bottom half, leaving a 1/2-inch shell of bread. Reserve the removed bread for another use, such as breadcrumbs.
3. In the hollowed loaf, layer half of the mortadella, then half of the Genoa salami, then half of the ham. Top with half of the mozzarella and half of the provolone. Repeat the layers with the remaining meats and cheeses.
4. Spoon the olive salad over the top layer of cheese, spreading it evenly to cover the entire surface. The olive oil will begin to soak into the bread and the layers below.
5. Place the reserved top of the loaf over the filling. Press down gently to compact everything. Wrap the entire loaf tightly in aluminum foil, making sure it is completely sealed.
6. Heat the oven to 350°F (175°C). Place the wrapped loaf on a baking sheet and bake for 15 minutes, until the cheese is melted and the olive oil has soaked into the crust.
7. Carefully remove the loaf from the oven and unwrap the foil. Let it rest for 5 minutes before slicing. Use a serrated knife to cut thick wedges, showing the colorful layers.

Contains: gluten, milk, sesame, celery, sulfites

Estimated nutrition per serving

Calories

480

Protein

22 g

Carbohydrates

35 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.