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Muffaletta Sandwich

Muffaletta Sandwich

Amy Scheuerman
This flavor-packed sandwich is the size of a hubcap! While every restaurant in New Orleans makes theirs differently, we’ve tried to base our recipe on the legendary Central Grocery muffuletta.


  • 1 cup pitted green olives
  • ¼ cup chopped roasted red peppers
  • ½ cup chopped giardiniera
  • 2 tablespoons finely minced parsley leaves
  • 1 tablespoon finely minced capers
  • 1 large clove garlic finely minced
  • 1 tablespoon red wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 10- inch muffuletta or focaccia roll
  • ⅓ pound sweet or spicy sopressata
  • ⅓ pound capicola
  • ⅓ pound mortadella
  • ⅓ pound provolone cheese


  • Add green olives, red peppers, and giardiniera to a food processor, and pulse for 1-second intervals, about 6 times, until all pieces are about ¼ inch. Transfer to a medium bowl, and mix in minced parsley, capers, and garlic. Add vinegar and olive oil and stir until evenly combined into a spread. Cover, and refrigerate for 2 to 8 hours.
  • Use a serrated knife to cut the muffuletta roll in half as you would an English muffin. Give the olive spread a quick stir to incorporate all the vinegar and oil, and spread half on each piece of bread.
  • On the bottom half of the bread, layer half the sopressata, half the capicola, half the mortadella, and half the provolone. Repeat the layers, then top with the other spread-slathered piece of bread. Press down firmly, cut into quarters, and serve.


* If you want to derivate from the traditional cheese for this recipe, here are some suggestions for alternate cheeses, all pulled from the 75 award-winning cheeses described within our Best Cheeses 2014 issue.
  • Caseificio Di Nucci Caciocavallo Stagionato in Cantina di Pietra
  • Sartori Limited Edition Pastorale Blend
  • Gold Creek Farms Smoked Cheddar
  • Widmer’s Cheese Cellars Washed-Rind Brick

Amy Scheuerman

Amy Scheuerman—culture's former web director—spent eight years in North Carolina where she developed a love of barbecue and biscuits before moving up north to get a degree in nutrition. She now works at the Isabella Stewart Gardner Museum.

Photographer Dominic Perri

Dominic Perri is a passionate food photographer splitting his time between Massachusetts and New York City. He has been professionally photographing food for almost 10 years. See more of his work at http://www.dominicperri.com/