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How shall we put it… the muffuletta is a sort of superhero of snacks, the queen of sandwiches. This Sicilian-American classic has become an essential element of the New Orleans culinary scene, and it’s now enjoying some much-deserved stardom beyond its borders. This sharable giant sandwich features an olive, pickle and herb salad that livens up a mouthwatering array of cured meats and cheeses. And as if that wasn’t enough, the muffuletta is traditionally prepared in advance. That means you can assemble all that good stuff before your crew arrives and whip it out in a flash when everyone’s stomachs start to rumble. The muffuletta gets its place in the sun!

Preparation 30 min
Portions 4-6

Plan an additional 1-2 hours of refrigeration.



  1. In a medium-sized bowl, mix the green and black olives, roasted red peppers, capers, garlic, oregano, basil, and parsley. Add the olive oil and red wine vinegar. Salt and pepper to taste. Stir to combine. Set the olive salad aside.
  2. Cut the bread in half horizontally. Hollow it out, leaving a 1-inch border. Brush the two halves with a bit of oil from the olive salad. Layer the deli meats and cheeses. Top with the olive salad and close the sandwich.
  3. Wrap the muffuletta tightly with plastic wrap. Press down on the sandwich. Set aside in the fridge for 1 to 2 hours to let the flavours develop. When ready to serve, cut the muffuletta into 4 to 6 wedges. Buon appetito!
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