Classic New Orleans Muffuletta Sandwich

[Photographs: J. Kenji Lopez-Alt]

Note: Giardiniera is a pickled vegetable mix that can be found in Italian delis or jarred in supermarkets. If unavailable, it can be omitted. Substitute 2 to 3 seeded and stemmed pepperoncini in its place. Muffuletta rolls are difficult to locate outside of New Orleans. If unavailable, use ciabatta or focaccia in its place, or any good bread with a relatively soft crust.

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

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Classic New Orleans Muffuletta Sandwich

About This Recipe

Yield:Serves 2
Active time:20 minutes
Total time:20 minutes
Special equipment:Food processor
This recipe appears in: Watch Kenji Make Muffulettas With Katie Quinn on Now This News How to Make Classic New Orleans Muffulettas
Rated:

Ingredients

  • 3/4 cup pitted mixed oil-packed olives
  • 1 tablespoon capers
  • 1/4 cup chopped roasted red peppers
  • 2 tablespoons parsley leaves
  • 1/2 cup giardiniera (Italian-style pickled vegetable salad, see note)
  • 1 medium garlic clove, minced (about 1 teaspoon)
  • 1 tablespoon red wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 large muffuletta-style roll (see note above)
  • 1/3 pound thinly sliced sweet soppressata
  • 1/3 pound thinly sliced mortadella
  • 1/3 pound thinly sliced capicola
  • 1/3 pound thinly sliced provolone cheese

Procedures

  1. 1

    Combine olives, capers, peppers, parsley, giardiniera, and garlic in the bowl of a food processor. Pulse to chop until no pieces larger than 1/2-inch remain. Transfer to a bowl. Add vineger and olive oil and stir to combine. For best results, let olive salad rest overnight before continuing to step 2.

  2. 2

    Split muffuletta roll in half and spread each cut surface generously with olive salad, making sure to include the juices when spreading. Layer half of soppressata on bottom half of bun, followed by half of mortadella, half of capicola, and half of provolone. Repeat layers with remaining meat and cheese. Close sandwiches and press down gently to compress. For best flavor, wrap tightly in paper or plastic and let rest for 1 hour before serving. Cut into triangular wedges to serve.

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