Muffaletta is a classic New Orleans sandwich consisting of olive salad, cheese and deli meats all layered in a large, round loaf of bread.

Served at room temperature and never toasted, it’s a true work of art that requires very little introduction.

With Sicilian origins, this sandwich is piled high in a large round loaf, filled with Italian deli meats, provolone cheese and an olive spread or salad that is packed with flavour.

Traditionally, the sandwich is made with salami, capicola and mortadella. The best part of making it at home is you can use the meats that you prefer. Don’t eat pork? These meats can easily be substituted with beef or chicken salami, bologna, and corned beef.

The olive spread can be made quickly in a food processor. Head to your local Italian grocery store and grab some olives, roasted red peppers and some giardiniera (pickled vegetables). Those along with garlic, onions, vinegar, and spices pulsed together are all you need to create the sandwich.

Once you have built the sandwich, wrap it tightly with plastic wrap and set in the fridge overnight. This will allow the flavours to mingle. Cut the sandwich into wedges and serve.


Delicious for lunch or dinner, we like to serve it with a green salad.
Author Fareen Jadavji Jessa


  • 1 round Italian bread
  • 150 gr deli meat, three different types
  • 150-200 gr Provolone cheese
  • 1 cup pitted olives, black, green or mixed
  • 1/2 cup giardiniera (pickled vegetables)
  • 1/2 cup roasted red peppers
  • 1/2 cup red onion, chopped
  • 2 cloves garlic
  • 2 tbsp red wine vinegar
  • 1 tsp Italian seasoning
  • 1 tsp pepper
  • olive oil
  • salt and pepper


  • In a food processor, add the olives, pickled vegetables, red pepper, garlic, vinegar, ground black pepper, and Italian seasoning. Pulse until chunky. Don’t over-process.
  • Cut the loaf in half horizontally.
  • Remove part of the soft inside of the loaf to make room for the fillings. Save for breadcrumbs or croutons.
  • Spread the olive mixture on the bottom of the loaf.
  • Layer each meat and then top with a layer of cheese.
  • Drizzle the inside of the top of the loaf with good olive oil and season with salt and pepper.
  • Close up the sandwich and wrap tightly with plastic wrap, then place in the fridge overnight.


For a unique spin on leftovers, loosely wrap leftover wedges in foil and heat in a hot oven until the cheese just starts to melt.
Turn the insides of the bread into croutons by tearing into pieces, tossing with olive oil, and salt and pepper to taste. Toast in a 350-375 F oven until lightly browned.