Best Muffuletta Recipe – How To Make Muffuletta

Best Muffuletta Recipe - How To Make Muffuletta

One of the most popular sandwiches to ever get out New Orleans is the muffletta. It was first served on Central Groceryan Italian deli founded in 1906 by Sicilian immigrant Salvatore Lupo. Sicilian farmers stopped at Lupo’s deli between shifts in the French Market and juggle plates of olives, salumiand cheese for lunch. To make it easier to eat, Lupo decided to sandwich all the ingredients between two slices of bread, and the muffuletta was born.

If you visit New Orleans today, you can find a version of muffuletta on almost every block. Depending on where you go, you can order a muffuletta hot or cold. It’s a bit of a controversial question, but we think both preparations have their own merits.

The sandwich is actually named after the bread traditionally used in the recipe. The soft, round and relatively flat bread is topped with sesame seeds and makes the perfect pillow to cradle all the layers of meat and cheese. It’s pretty hard to find if you’re not in New Orleans or near an Italian bakery, but you don’t need one for this recipe. Try looking for an Italian-style loaf of bread at your local grocery store. It doesn’t even have to be round – you just want the bread to have a soft inside. Even a big piece foccacia may work, but we wouldn’t recommend it ciabatta (the firm crust and large air bubbles make it too chewy for this sandwich).

The original muffuletta used at Central Grocery ham, salami, mortadella, Swiss and provolone. Our version deviates a bit from the traditional one, using capicola instead of ham and omitting the swiss; however, any combination of Italian-style meats and cheeses would taste great in this. You could add some hamGenoa salami, ‘nduja, or even fresh Mozzarella for some creaminess.

While many parts of the muffuletta are open to interpretation, the olive salad is not one of them. The mix of olives, giardiniera, capers and peppers is perhaps the star of the whole sandwich. You can even make it a month in advance. Simply store it in an airtight container with a layer of olive oil on top and place it in the refrigerator until use.

Once you assemble the muffuletta, you may be tempted to eat it right away, but you should let it sit for at least 30 minutes. Giving the olive salad time to soak into the bread and get cozy with the cold cuts will take your sandwich from awesome to game-changing.

Have you tried making this sandwich? Let us know how it went!