New Orleans Muffaletta

The deli meats and cheeses that go into this jumbo sandwich sometimes vary, but it's generally made in a round loaf, dressed with an olive relish, and cut into wedges to serve.

New Orleans Muffaletta
Servings: 8 Prep 10 mins Chill 1 hr Stand 1 hr


  • 1 4 3/4 ounce jar pimiento-stuffed olives, drained and chopped
  • 1 large tomato, seeded and chopped
  • 1 rib celery, diced
  • 2 cloves garlic, finely chopped
  • 1/3 cup olive oil
  • 1 tablespoon red-wine vinegar
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 medium-size round Italian bread (about 9 inches in diameter, 1-1/4 pounds), cut horizontally in half
  • 1/4 pound sliced Genoa salami
  • 1/4 pound sliced provolone cheese
  • 1/4 pound sliced spicy Italian ham
  • 1/4 pound sliced mozzarella

Make It

1. Mix olives, tomato, celery and garlic in bowl. Whisk oil, vinegar, seasoning, salt and pepper in another bowl. Add to olive mixture. Refrigerate at least 1 hour.

2. Spoon 1 cup olive mixture over bottom half of bread. Layer on salami, provolone, ham and mozzarella. Top with remaining olive mixture. Cover with bread top. Wrap loaf in plastic; place on baking sheet. Weight with heavy pot. Let stand at room temperature 1 hour. Cut in 8 wedges. Makes 8 sandwiches.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 463, Fat, total (g): 26, chol. (mg): 42, sat. fat (g): 8, carb. (g): 39, fiber (g): 3, pro. (g): 18, sodium (mg): 1455, Percent Daily Values are based on a 2,000 calorie diet.