So yummy! Tastes really close to Central Grocer's. I ended up following the recipe exactly and wouldn't change a thing about it - although I doubled it. One recipe isn't enough for two sandwiches. This is one helluva expensive sandwich to make it but well worth it! Thanks, Boo, for an excellent recipe! I had to add that I tried making this again with the homemade bread recipe that someone here posted and it is DIVINE! I will forgo the bakery bread from now on!

Awesome, easy, huge Party food! I followed the directions to a T - except for the celery seed. I brought this to super bowl and most made fun of the name 8 - ) Once they tasted it everyone asked what resteraunt it was from. I made the olive relish a day before, put the sandwiches together around 10am, wrapped them in plastic wrap for around 4 to 5 hours before serving. Left overs were great the next day! These were a little pricey to make if you use good meat and cheese but well worth it considering how many people they will feed plus the quality!

Wow! I made this for our Superbowl Party and everyone raved. I made lots of changes to the olive salad; used an olive spread,omitted the pepperoncini, onions and canola oil. I did make the olive salad the night before. I assembled the sandwich in the morning, using black forest ham, Genoa salami, and capicola, mozzarella and provolone. I did mirror layers on each half of the bread. Then I put the halves together and wrapped it in plastic wrap. I refrigerated it with a weight on top to really compress the slices of meat and cheese. When it was cut, each piece had beautiful layers of meat and cheese and olive salad. It was delicious. The next time I make it I will add a center layer of roasted red pepper. Thank you for a great sandwich!

I can't say enough about this recipe. Most of my co-workers have gourmet palates and they really love this sandwhich. I use the french "miche" bread from Panera when making this.

Very delicious--I didn't add capers or cockatail onions to the olive salad and it was still delicious....very portable too for potlucks or tailgates...just don't forget toothpicks!

This is a good recipe but instead of buying day old bread from the store, it is really easy to make your own especially with a bread machine. There is a web page www.nolacuisine.com that has a wonderful recipe for the bread and it takes very little time. I make it for just the bread and not necessarily the sandwich.

My mom made these for a tail gate party and they were AMAZING! There is absolutely no need to change this recipe. Even my very picky husband loved it.

I'm not much of a recipe follower when it comes to cooking (I like to improvise a lot), but this one looked too perfect to change. I followed the recipe exactly a few weeks ago and my dad is STILL raving about it! Next time I might leave out the capers as I don't remember them being in the muffulettas we used to get in the French Quarter, but otherwise perfection! This is the real deal. The hardest part is wrapping them up and letting them sit overnight, but the wait is worth it -- they're SO much better the second day. Thanks for the recipe!

This was I big hit at the family picnic. I used only olive oil, and substitute 1/2 a fresh onion for the cocktail onions. I also left out the cauliflower, celery and carrot. Will defiantly make aging.

Not for the faint of heart! I didn't have the cauliflower, and only had hard salami, ham and provolone, but the olive salad flavors were spectacular! We couldn't believe we ate the whole thing -- I think my husband is afraid I'll make these again.

If you ever wondered what a authentic muffuletta is all about, this is it. Best olive mix ever. Great on any kind of sandwich.

I made this with the bread recipe and it was a hit with the 27 people I served it to. Definitely a keeper!

This olive salad is PERFECT for the muffuletta sandwich! We had these from Central Grocery on our honeymoon, and I was trying to recreate as an anniversary present. I ommitted the cauliflower, carrots, celery seed and canola oil. I found a bakery here that makes muffuletta bread and went to a good deli to get salami, coppa, and provolone. The sandwich was so good I could hear the blues and smell the gulf! Tip: don't be temped to skimp on the amount of olive oil. Part of the beauty of the sandwich is the olive salad soaking into the dense bread to make it moist. If you haven't tried this yet... you should!

Made exactly as per recipe except I only had 6 hours to marinate the ingredients. It was good but I thought the olive salad overpowered the taste of the rest of the sandwich as did the friend who shared it with me.

This was a really big hit at our last party!!

Yummy! I made a number of changes to help make this a little more healthy, but the seasonings make the spread! Vary tastey!