If I were having a Mardi Gras party I would serve this sandwich!  Okay, it might not be the real thing but it is good. I also want to try this recipe.


I love that the ‘spread’ can be made way in advance and you can even assemble the sandwiches early in the day! I made the olive spread in my food processor—I could have probably left it a bit more chunky.


I found this recipe on Allrecipes.  I did omit the canola oil and next time would try to see if 1/4 cup olive oil is enough. I had to  substitute bologna for the mortadella.

Real N’awlins Muffuletta

1 cup pimento-stuffed green olives, crushed
1/2 cup drained kalamata olives, crushed
2 cloves garlic, minced
1/4 cup roughly chopped pickled cauliflower
2 tablespoons drained capers
1 tablespoon chopped celery
1 tablespoon chopped carrot
1/2 cup pepperoncini, drained
1/4 cup marinated cocktail onions
1/2 teaspoon celery seed
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon ground black pepper
1/4 cup red wine vinegar
1/2 cup olive oil
1/4 cup canola oil (I omitted)
2 (1 pound) loaves Italian bread
8 ounces thinly sliced Genoa salami
8 ounces thinly sliced cooked ham
8 ounces sliced mortadella
8 ounces sliced mozzarella cheese
8 ounces sliced provolone cheese
1. To Make Olive Salad: In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil. Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight.
2. To Make Sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer ‘bottom half’ of each loaf with 1/2 of the salami, ham, mortadella, mozzarella and Provolone. Replace ‘top half’ on each loaf and cut sandwich into quarters.
3. Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.


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  1. this looks wonderful…can’t wait to make one up! This weekend would be great to share this with some friends. Yummy, I can almost taste it! TFS

  2. Came your way via tip junkie.

    Yummy! I want to make the olive salad… and I agree the less canola the better.

  3. This looks delicious. I love olives and it just sounds and looks wonderful. Thanks for the drooling pictures.

  4. Mmmmmm, muffalettas. I’ll admit to it. I have to make mini muffalettas otherwise I’d eat half a one myself. Crazy good. THE BEST place to get one (should you have the honor of visiting New Orleans) is the Central Grocery on Decatur. Said to be the birthplace of the muffaletta. Yumzo!

  5. That looks yummy!! I’m going to try making that too:) Thanks for posting
    this..I’m all for trying new recipes:)

  6. I really shouldn’t read this when I’m hungry – that sandwich looks so good!

  7. Oh this looks scrumptious! Its been years since I’ve eaten a muffuletta and this would be perfect for a Mardi Gras party, which I happen to be having. I might have to rework the menu, but we will definitely be eating crawfish etouffee 🙂 So perhaps I can make this for the picky eaters who refuse to eat “seafood”

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