The Muffuletta: A New Orleans classic you can make at home

Laissez les bon temps rouler! Mardi Gras is here, and what better way to celebrate than with a taste of New Orleans? Enter the Muffuletta — a Big Easy classic that’s as indulgent as its birthplace.

A true Muffuletta — or Muffaletta, depending on who you ask — starts with a wide, round Sicilian loaf, topped with sesame seeds and a soft texture like focaccia or ciabatta. But the real magic happens inside.

This sandwich is a symphony of Italian cold cuts, provolone cheese, and the pièce de résistance: a briny, garlicky olive salad that soaks into the bread, making every bite unforgettable.

If you can eat a Muffuletta without a little oil running down your arm, I hate to say it, but it wasn’t made right.

The Muffuletta was created in 1906 at Central Grocery on Decatur Street in New Orleans when a Sicilian deli owner suggested combining cured meats, cheeses and preserved vegetables inside bread instead of serving them separately. Today, it’s a beloved New Orleans staple.

One of the best things about a Muffuletta? It gets better with time. As it rests, the olive salad seeps into the bread, enhancing every layer.

That’s why it’s ideal for parties — make a few, wrap them up and slice them open as needed. Late-arriving guests? No problem. They might just get the best slice.

A Sandwich With Personality

What makes a Muffuletta truly shine is the olive salad — it’s the heart and soul of this sandwich. If you plan ahead, let the salad sit overnight in the fridge.

This extra step allows the flavors to meld, giving you an even more robust bite. And if you fall in love with it — which you will — make a big batch.

Stored under a thin layer of olive oil in a sealed container, it’ll keep in the fridge for months, ready to transform your next sandwich, salad or even pasta dish.

While an authentic Muffuletta can be pricey at a deli, making one at home is easy and economical.

Variations To Suit Your Style

• Heat Lovers: Use jalapeño-stuffed olives or add a dash of red pepper flakes.

• Vegetarian Option: Swap out the meats for grilled eggplant, zucchini and roasted red peppers.

The Muffuletta isn’t just a sandwich — it’s a celebration of bold flavors and rich history.

Whether you’re celebrating Mardi Gras or just craving something amazingly delicious, this New Orleans classic brings festivity to your table year-round.

Don’t forget the napkins!

Muffuletta Sandwich

Servings: 4 to 6

Ingredients

1/2 cup marinated mixed olives

1/4 cup roasted red peppers

1/2 cup Italian giardiniera mix (pickled vegetables)

1/2 teaspoon dried Italian herbs

1 clove garlic, minced

1/2 cup Italian dressing, or oil and vinegar

1 (9 inch-10 inch) round loaf of Italian or French bread

1 1/2 pounds mixed Italian deli cold cuts, like salami, bologna, soppressata, ham

1/2 pound sliced provolone cheese

Procedure

In a small food processor, mince the olives, peppers, giardiniera, Italian herbs, garlic and Italian dressing.

Slice the bread in half horizontally and gently press inside to make room for the filling.

Generously spread the olive mixture on both sides of the bread. Artistically layer the cold cuts and provolone inside the bread. Place the top back on the sandwich and press down.

Wrap the sandwich tightly in plastic wrap and refrigerate for at least one hour, or preferably overnight for maximum flavor. Slice it into wedges and serve.