Entree: United States – New Orleans, Louisiana – Muffuletta

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 1 hr 30 min

Total 1 hr 45 min

Ingredients

- 1 round muffuletta loaf, about 12 in (30 cm) diameter, approx. 1 lb (450 g) total
- 1 1/2 cups (225 g) mixed pitted green and black olives, coarsely chopped
- 3/4 cup (120 g) giardiniera (mixed pickled vegetables), chopped
- 1/4 cup (60 ml) extra-virgin olive oil
- 2 tbsp (30 ml) red wine vinegar
- 1 clove garlic, minced
- 1 tsp (1 g) dried oregano
- 2 tbsp (8 g) chopped fresh parsley
- salt, to taste
- black pepper, to taste
- 8 oz (225 g) Genoa salami, thinly sliced
- 8 oz (225 g) mortadella, thinly sliced
- 8 oz (225 g) cooked ham (such as Black Forest or baked ham), thinly sliced
- 8 oz (225 g) provolone cheese, sliced
- 8 oz (225 g) mozzarella cheese, sliced

Instructions

1. Make the olive salad: combine chopped olives, giardiniera, olive oil, red wine vinegar, minced garlic, dried oregano, and chopped parsley in a bowl; season with salt, to taste and black pepper, to taste. Stir well and let rest at least 30 minutes for flavors to meld.
2. Prepare the loaf: horizontally slice the muffuletta loaf into top and bottom halves. If desired, hollow out some crumb from each half to make spreading easier but retain structure.
3. Assemble: spread a generous layer of olive salad evenly on the cut surface of both the bottom and top halves of the loaf. Layer the provolone and mozzarella over the bottom half, then arrange the Genoa salami, mortadella, and cooked ham evenly over the cheeses.
4. Finish and rest: place the top half of the loaf over the layered meats and cheeses, press gently, wrap the assembled sandwich tightly in plastic wrap, and weigh it down with a cutting board or cans. Refrigerate or rest at room temperature for at least 30 minutes (1–2 hours is preferred) to allow the olive salad to permeate the bread and meats.
5. Serve: unwrap, cut into 4 equal wedges and serve at room temperature or slightly chilled.