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. For best flavor and saturation you should really compress them under several cast iron pans or a cutting board with super large canned goods on top or if you have any actual work out weights use them, a couple of foil wrapped bricks would work as well. 4-24 hours and you’ll be in Muffeleta heaven!!

  2. yummmm the spread that you used is a salad my grandma would make for me a while ago. ^^ best thing ever! this looks really good 🙂 thanks for sharing.

  3. I think I just shorted out my keyboard from all the drooling! Ö
    I saw these on foodnetwork.com w/Bobby Flay on a Muffuletta Throwdown. Not ONE thing in the olive spread or on the sandwich that I don’t like. Just wrap that puppy up and I’ll send you mah address Ü

  4. Oy, oy, oy. I’m dying of hunger just looking at the pic. A muffaletta is my all-time favorite sandwich. Especially with olive salad on it from Central Grocery. Ah well. I love the idea of making it ourselves (why hadn’t I ever thought of that), and I like your idea of omitting the canola oil. Much healthier. Thanks for warming my day.:-)

  5. OHMYWORD! I linked here from another blog and this was the first post I saw. I LOVE Muffuletta, this just made me all warm and fuzzy inside!

  6. This is my favorite sandwich! That spread needs to be something which is always available in my fridge!

  7. What time is dinner?! That looks delish! We are in the thick of Mardi Gras here (I live in Metairie on the outskirts of New Orleans) and it’s so fun! Such a special tradition. I love your blog -you have such great ideas and write beautifully.

  8. Thanks for the recipe! I’ve never tried to make one, but I think you’ve inspired me!

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