Muffaletta Sandwich

May 23, 2013

Although sandwiches seem like a given for a picnic, they’re tricky because you run the risk of ending up with soggy bread. However with certain sandwiches, it isn’t the worst thing to have the sandwich sitting around for a while – in fact, it makes it even better. The muffaletta, a classic New Orleans sandwich, is a great example and is super easy and convenient to make. You start with bread (which, yes you purists, I know this isn’t the authentic round muffaletta loaf, but a focaccia or other Italian round bread does just fine). Then, spread generous amounts of an olive spread and just layer all kinds of delicious cold cuts and cheese. The longer the olive spread and cold cuts can mingle with the bread, the better your muffaletta will be. I love serving these sandwiches cut into rectangles or into wedges so a beautiful cross section of meats and cheeses is exposed!

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Muffaletta Sandwich

Muffaletta sandwiches cut into rectangles, perfect for a picnic!
Servings: 8 sandwiches


Olive spread ingredients

Sandwich ingredients


  1. First, combine all the olive spread ingredients in a bowl and let it marinate in the fridge for at least an hour.
  2. Cut the bread in half (if using round bread, cut in half and remove some of the bread in the center with your fingers).  Spread both sides of the bread with generous amounts of your olive spread. When spreading on the bottom layer avoid spooning too much liquid onto the bread as it will soak down and become soggy.
  3. Place the bread on a baking sheet. Layer the bottom with coppa, then mortadella, then salami, then provolone, then ham, then mozzarella. Carefully flip the other side of the bread with the smeared olive spread over meat and cheese. Place another baking sheet on top of the sandwich and balance a heavy item like a cast iron skillet on top. Refrigerate for another hour.
  4. Slice into rectangles (or wedges if using a round loaf). I liked trimming the edge off so the sandwiches were perfect rectangles, but you don't have to.

(images by HonestlyYUM)


I have been making this sandwich for a couple of years. Found muffaletta condiment in my grocery store, so do not make from scratch. I use provolone, salami, black forest ham, and pepperoni. I grill them on the stove, wrap tightly in foil and put in a crock pot on warm. They always turn out great and never any left overs.

I was considering adding these to a food station for a wedding- how far ahead can they be made?

I know it said they can be made ahead of time what about a whole day ahead? I’m making quite a few for a party of 20.

I grew up in Memphis and remember picnicking at Memphis in May and eating this delicious sandwich when I was a little girl. I have often searched for a “muffalleta” recipe but it wasn’t until I cross referenced with “Memphis” that I found this perfect one. -What I have been looking for forever! So looking forward with the hope this recipe will bring my taste buds back to that sandwich perfection I remember. I have not tasted any thing like it since. Can’t wait to try it and share it with my friends.

Thanks so much for the recipe and the beautiful photos!

I made these yesterday, with a few substitutions, and they where AMAZING! It even inspired me to make Focaccia despite the 90 degree heat.

Thank you for sharing!

These will definitely be in our picnic basket for the Holiday! Thanks for the sandwich inspiration!!!!

I have literally never seen something on this site I’m not obsessed with. I need about a million of these, stat.

I grew up in memphis…close to new orleans…and italian. muffaletta sandos are one of my favorite delicacies…and these look AMAZING!

They are pretty dangerous, Rachel. I ended up downing two of these bad boys!

When I first saw these on monday in your picnic post, I was dying. I’m such a sucker for cold cuts, deli cheese and olives. So this sandwich right up my alley. I’ve heard the name muffaletta before but didn’t realize it was a sandwich. So happy you introduced me this amazing sandwich. Can’t wait to try it out. I have a feeling it will be a new staple in my household.
xo Quinn

Quinn Cooper Style

Quinn! Let us know how it goes. I think you’re right – this one’s definitely a keeper.

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