Real N'awlins Muffuletta Recipe -
Real N'awlins Muffuletta Recipe
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Real N’awlins Muffuletta
A classic New Orleans sandwich piled with deli meats, cheese, and olive dressing. See more
  • READY IN 1+ days

Real N'awlins Muffuletta

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    40 mins

    1 day 40 mins


  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.
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
Jul 13, 2003

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 are in the Big Easy! Thanks Boo for a fantastic recipe!

Most Helpful Critical Review
Sep 23, 2009

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 the recipe, not quite as good as a white italian loaf would be but for health reasons, I substituted.

Jul 13, 2003

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 every bite. My daughter liked it on a Hawaiin Bread Roll, with a sweetness to it. My son is not an olive fan. That's o.k., more for me to eat!! Will definitely make this again.

Jul 13, 2003

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 dried off with paper towels if you don't want the salad to taste too briny. This would be great to take on picnics or car trips as it can be made in advance, and keeps well in the fridge otr a cooler. Thanks, Boo!

Jul 13, 2003

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 fortunate enough to get the round loaves made fresh the morning I needed them from the Italian grocery where I could purchase everything else. DEEELICIOUS! I read in the reference section that the original and best mortadella can be purchased only in Italy. Has anyone found this to have changed?

Jul 13, 2003

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 Superbowl Sunday and my friends loved it.

Jul 13, 2003

I have to say that I don't like olives at all but I wanted to try a real Muffuletta. I also have to say this is the best sandwich. The flavors were terrific. I took this to a Christmas party at work and everyone there also loved it. For those of you like me who don't like olives you have to try this. The flavors really blend and the olive taste isn't overpowering. 5+ stars. Thanks

Jul 13, 2003

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.


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  • Calories
  • 987 kcal
  • 49%
  • Carbohydrates
  • 63.2 g
  • 20%
  • Cholesterol
  • 97 mg
  • 32%
  • Fat
  • 62.8 g
  • 97%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 41.4 g
  • 83%
  • Sodium
  • 3465 mg
  • 139%

* Percent Daily Values are based on a 2,000 calorie diet.

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