This Italian mega-sandwich, named for the round Sicilian loaf on which it is assembled, first took shape in 1906 at Central Grocery in New Orleans, where grocer Salvatore Lupo decided to make life easier for truck farmers from the nearby French Market. Click here to learn more about the Muffaletta and the history of 11 more All-American classics.
For Olive Salad:
- ⅔ cup green olives, pitted and coarsely chopped
- ⅔ cup black olives, pitted and coarsely chopped
- ¼ cup finely chopped cauliflower
- ¼ cup finely chopped carrots
- ¼ cup finely chopped sweet peppers
- ¼ cup finely chopped onion
- 1 Tbsp capers
- 3 clove garlic, finely minced
- 2 Tbsp finely chopped pepperoncini
- 3 Tbsp olive oil
- 1 Tbsp vinegar
- ¼ cup finely chopped parsley
- 1 tsp oregano
- 1 tsp black pepper
- 1 large loaf fresh Italian bread (circular loaf preferred)
- ⅓ lb thinly sliced Genoa salami
- ⅓ lb thinly sliced ham
- ⅓ lb mortadella
- ⅓ lb thinly sliced provolone cheese
For Olive Salad:
Thoroughly mix all ingredients together. Cover and marinate at least 12 hours.
Slice the loaf of bread horizontally and scoop out about half of the soft dough from the top and bottom.
Brush the bottom of the loaf with olive oil or juice from the olive salad marinade. Layer on the cold cuts. Top the cold cuts with as much olive salad as will fit without spilling out. (There will be leftover olive salad. Save as a condiment.) Replace the top of the loaf.
Cut into quarters. Serve with root beer.
Bakery-fresh Italian bread and top-quality cold cuts are essential, but it’s the olive salad that makes a muffuletta sing. Originally a "leftover" dish made from pieces at the bottom of the barrel, olive salad should be briny and strong. Make it at least a day ahead for the flavors to harmonize and intensify.
Serves 6. Per Serving: 470 calories, 32g carbs, 24g protein, 27g fat, 1670mg sodium, 65mg cholesterol, 2g fiber