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Real N'awlins Muffuletta

Rated as 4.75 out of 5 Stars

"These gigantic sandwiches were invented a century ago at Sicilian Deli here in New Orleans. The spicy, tangy olive salad is what really sets this meat and cheese sandwich apart. A genuine muffuletta should be made on oven-fresh Italian bread topped with sesame seeds. Be sure and use the highest-quality ingredients available; it really makes a difference! Since you're going to all the trouble of making the olive salad, consider doubling the recipe so you'll have some extra waiting around for when you get another muffuletta craving -- it keeps for at least a month! Note: Use round bread loaves for real muffuletta."
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1 d 40 m servings 987
Original recipe yields 8 servings


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  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.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 987 calories; 62.8 63.2 41.4 97 3465 Full nutrition

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Read all reviews 164
  1. 208 Ratings

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Most helpful positive review

This is a great muffuletta. I used red onion instead of the pickled onions and omitted the vegetable oil. I used only olive oil. It turned out great! This is totally authentic. You'll think you ...

Most helpful critical review

This was good, not great. I didnt care for the taste of the celery seed in the olive mixture. My husband liked it, but I could taste it too much. I used a whole wheat bread that was okay with t...

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This is a great muffuletta. I used red onion instead of the pickled onions and omitted the vegetable oil. I used only olive oil. It turned out great! This is totally authentic. You'll think you ...

I am a New Orlean's Central Grocery Muffeletta fan. This recipe was great!! Almost as terrific as Central Grocery's version. Maybe better, because I made it fresh!! My husband and I savored eve...

I made this for Superbowl, omitting the capers and mortadella. Delicious! My husband, who was hesitant about the recipe, just loved it. One hint, make sure your olives are well drained and dri...

Boo, baby, ya done good. This is the best olive salad recipe I['ve ever seen (and I live in N.O. where I can buy the real deal.) The reviewer who said she adds mustard -- well, honey, don't come...

This was truly impressive in taste and presentation! Most people raved about it though the olive salad didn't suit a few of the others who wouldn't have liked it on anything else anyway. I was...

The sandwich was very good. The olive spread is very similar to what you would find on Bourbon Street. I prepared the olive spread the night before to allow the flavors to blend. Made it for Sup...

The olive salad sure took a long time to make but it was easy and the taste of this sandwich... AMAZING! This was a big, big hit.

Never heard of this till I saw it on Emeril. Following his lead I make this recipe but I wrap it if foil and put it in the oven at 375 for 15-20 minutes before serving. Try it this way too.

The olive salad was a huge hit at a tailgate party. I am making it again as a gift for family who loved it. As close to the original Central Grocery olive salad as I have tasted. A keeper!