The muffuletta sandwich is uniquely New Orleans from start to finish and nobody does it better than the originators, Central Grocery. Each sandwich is made on a 9″ round Sicilian sesame loaf (aka the muffuletta loaf) that stays crusty despite all it’s messy fillings. It’s stuffed with ham, salami, mortadella, swiss, Provolone and a signature briny marinated olive salad filled with Kalamata and green olives and other tasty pickled veggies.
The muffuletta originated in New Orleans and was created by Italian immigrants in the 1890s and credited to grocer Signor Lupo Salvatore with its roots in Sicily. Salvatore would sell these sandwiches to produce vendors in the marketplace near the famed French Quarter
This sandwich is traditionally enjoyed on "all souls day," as a celebration of those souls in purgatory.
The recipe is simple in tradition, but you can always take creative liberty to make it your own!
Round Loaf Italian Bread (Or another crusty style italian loaf)
Olive Salad - or olive spread to your taste and liking
Capicola or Deli Ham - VERY thinly sliced
Genoa Salami - VERY thinly sliced
Mortadella - VERY thinly sliced
Split bread in half along the equator line. (It is your choice if you would like to moisten with olive oil). Divide olive salad, including any liquid, between halves. Lay salami on bottom half of bread, followed by capicola, provolone, mozzarella, mortadella, and salami. Close sandwich and wrap tightly in plastic. Place between 2 baking sheets and weigh down with a heavy pot or two to flatten slightly. Let sit at room temperature, turning over halfway, 1–3 hours before cutting into wedges to serve.