Authentic Muffuletta Sandwich Recipe (2024)

FAQs

What is the original muffuletta sandwich? ›

The traditional-style muffuletta sandwich consists of a muffuletta loaf split horizontally and covered with layers of marinated muffuletta-style olive salad, salami, ham, Swiss cheese, provolone, and mortadella. Quarter, half, and full-sized muffulettas are sold.

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.

ORIGINS. The muffuletta (or muffoletta, moffoletta, muffoletto, muffulietta, depending on the dialect) derives its name from Sicilian dialect that means 'soft and spongy bread'. This soft round bun is so versatile and many locals use it as a sandwich to fill with local hams and cheeses.

Who invented the muffaletta? Sicilians have been moving to New Orleans since the 1800s, and bringing flavorful Italian dishes with them. One sicilian in particular, Lupo Salvadore, opened Central Grocery in 1906 in the French Quarter, and with it, introduced the muffaletta.

This legendary sandwich was invented at one of the city's oldest markets, the Central Grocery. Sicilian immigrants working at the nearby farmer's market would buy salami, ham, cheese, olive salad and Muffuletta bread (a soft round loaf that the sandwich takes its name from) and eat them separately.

Is a Muffuletta Served Hot or Cold? Throughout New Orleans, you'll find muffulettas served either warm or cold, depending on the restaurant. The most famous spot for a muffuletta — Central Grocery — serves cold-style muffulettas to highlight the Italian cold cuts, while others, like Napoleon House, serve it warm.

The muffuletta is one of New Orleans' most iconic and quintessential eats. Traditionally, the colossal sandwich is stacked with Italian cured meats, cheeses, and the signature marinated olive salad, all stuffed inside a round seed–studded loaf.

In 1971, Don and Dolores Dissman founded the company in a "small, hole-in-the-wall shop" in Austin, Texas, on South Congress. The initial menu consisted of one sandwich, called "The Original," consisting of mixed meats, cheeses and black olives on a freshly made, toasted bun." It was based on the muffuletta sandwich.

The sandwiches arrive ready-to-eat in temperature-controlled boxes. Upon arrival, place them in the fridge. We recommend serving them within 3 days. Muffulettas can be stored in the freezer for up to 60 days in their original packaging.

Is Giardiniera the same as muffaletta? ›

Muffaletta is a chopped, relish-like condiment featuring many olives and crisp pickled vegetables. Its texture is more like a bruschetta or tapenade. Giardiniera, on the other hand, is a mix of cauliflower florets, carrots, bell peppers and celery, which may or may not include olives.

This culinary gem rivals even the best muffaletta. Gourmands hail the po'boy, a homegrown Louisiana staple. From gas stations to gourmet eateries, this famous sandwich can be found just about anywhere down South — but nowhere better than in Louisiana, its home state.

One of our Costco fans shared his favorite sample. from Costco today. He tried the olive muffaletta by That Pickle Guy. It's a popular spread.

Located on Decatur Street in the middle of New Orleans' French Quarter, we're a third generation, old-fashioned grocery store founded in 1906 by Salvatore Lupo, a Sicilian immigrant who is famous for creating the muffuletta.

A muffuletta is one of the three iconic sandwiches in New Orleans, a proud trio that also includes po' boys, of course, and the Vietnamese version, the banh mi. Like most traditional bites, a muffuletta isn't just a sandwich, it's a history lesson.

In 1762, John Montagu, the 4th Earl of Sandwich®, invented the meal that changed dining forever. As the story goes, he was playing cards and did not want to leave the gaming table to eat. He asked for a serving of roast beef to be placed between two slices of bread so he could eat with his hands.