Muffaletta with Olive Tapenade – Like New Orleans, But Without the Beads

Sink your teeth into this New Orleans classic – layers of Italian meats, cheese, and a briny homemade olive tapenade tucked inside a crusty loaf. Perfect for parties, game day, or whenever you want a sandwich with serious swagger.

Muffaletta with Olive Tapenade is a popular sandwich that has Italian ingredients, but originated in New Orleans, the French Quarter in 1906. That’s thanks to the Italian immigrants in Louisiana. Interestingly enough, it’s also a type of round Sicilian sesame bread. The bread is a crusty loaf that is hollowed out to fill with salami, ham, cappicola, cheese, etc. but the key ingredient is an olive salad or tapenade.

Muffaletta with Olive Tapenade – What’s in a Name?

Question for you…

How do you spell this ↓

Muffaletta or Muffuletta?  

I’ve recently discovered that there are different ways to spell it. I literally didn’t know that there was confusion about this. However you spell it, hands down this is the best sandwich I’ve ever had. Ok, well, maybe I’m being a little bit dramatic but it is definitely phenomenal and I’m officially a fan. 

The muffaletta is as New Orleans as powdered sugar on your black shirt after a trip to Café du Monde. Born at Central Grocery in the French Quarter, this hefty sandwich was originally meant to feed hungry Sicilian immigrants—and trust me, it still does the job. Layers of salami, mortadella, ham, and provolone get cozy inside a round loaf of sesame bread, with an olive tapenade that’s basically the secret handshake of the whole thing. No tapenade, no muffaletta.

The bread isn’t what is traditionally used. I made this Ciabatta and it was perfect. I absolutely LOVE ciabatta; it’s a little crunchy on the outside, but nice and soft on the inside. And it has all those cute little holes that soak up flavor. Muffalettas are usually made with a Sicilian or heavy Italian bread, but hey, I do what I want.

Keeping with (my) tradition, I made an olive tapenade to slather on this beautiful thing. If you’ve ever wondered what is in Muffaletta olive spread, you’re about to find out. I think that’s really the hallmark of the sandwich, so if that isn’t good, your muffaletta (or muffalatta) probably isn’t going to be good.

After spreading the tapenade on, I layered the bread with salami, roast beef, prosciutto, pastrami, fresh Mozzarella, Provolone, stone ground mustard and red onions. In my opinion, white onion wouldn’t be as good as red, but that’s me. If white is all you have, it won’t be the end of the world.

I think one of the keys to making a truly good Muffuletta is the pressing. You want to press your sandwich for a good amount of time to distribute the flavors, and let the bread absorb the oils and juices. It also makes the sandwich more compact and easier to eat. It essentially “marries” the flavors – you want this. I pressed mine for about two hours and it was fantastic.

I used a 6 pound can of tomatoes on top of a sheet pan, but that isn’t really necessary – a good sized cast iron skillet would work.

Variations of the Muffaletta

As far as the exact ingredients, people love to riff. Some swap in turkey or roast beef, others go vegetarian with grilled veggies and extra cheese. You’ll even see mini muffalettas (a.k.a. muffaletta sliders) making the rounds at parties – same punchy flavors, just bite-sized. If you can’t track down the traditional round muffaletta loaf, a good crusty Italian bread or ciabatta will more than hold its own. The point is layers. Lots of them.

This is the sandwich you make when you want to feed a crowd without actually cooking. Make it the night before, wrap it tight, and let it hang out in the fridge – the flavors only get better as everything mingles. By the time you slice it, you’ve basically got yourself a parade in a loaf.

What to Serve with a Muffaletta

A muffaletta doesn’t exactly need a supporting cast, it’s already the king of sandwiches, but the right sides can turn it into a full-on New Orleans feast.

• Chips or Fries: Keep it simple with kettle chips, or go classic with hand-cut fries. Something salty and crunchy is a must.

• Pickles: Because more briny goodness never hurt anyone.

• Gumbo or Red Beans & Rice: If you’re feeling extra and want a Mardi Gras spread, these are iconic pairings.

• Cocktails: A cold beer works, but if you really want to lean in, pour a Sazerac or a Hurricane and call it a day.

Pro tip: Muffalettas are even better picnic-style, especially after they’ve been pressed in the fridge all night. Wrap slices in parchment, grab a cooler, and suddenly you’re the hero of the tailgate, the beach, or basically anywhere you show up with this beast of a sandwich.

Why The Muffaletta Works

Whether you stick with classic Italian meats or mix up your own fillings, the muffaletta proves that sometimes more really is more. It’s salty, savory, briny, and bold; everything you want in a sandwich built to feed a crowd. Make it ahead, serve it with easy sides, and enjoy a no-fuss meal that feels like a celebration. One bite and you’ll see why this New Orleans icon deserves a spot on your recipe rotation.

Here’s your printable-  

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Muffaletta with Olive Tapenade

Yield: 4-6 servings

Sink your teeth into a classic New Orleans muffaletta layered with deli meats, provolone, and a bold homemade olive tapenade. Perfect for game day, parties, or when you’re craving an over-the-top sandwich.

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Ingredients

• Ciabatta Recipe
• ½ lb. mixed olives
• 2 tbsp. capers
• 1 tbsp. minced garlic
• 2 tbsp. olive oil
• 1 tsp. lemon juice
• 1 tbsp. fresh parsley
• ½ lb. salami
• ½ lb. roast beef
• ½ lb. prosciutto
• ½ lb. pastrami
• ½ lb. fresh Mozzarella, sliced
• ½ lb. provolone, sliced
• ½ red onion, sliced
• 1 ½ tbsp stone ground mustard

Instructions

1. Make ciabatta and slice one loaf horizontally.
2. Make olive tapenade by combining olives through parsley in a food processor and pulse a few times until finely chopped.
3. Spread tapenade on both slices of bread.
4. Layer the meats and cheeses, followed by onions, and spread with mustard; top with any remaining tapenade.
5. Top with remaining bread slice and wrap sandwich tightly with plastic wrap.
6. Place something large and heavy (like a cast iron skillet) on the sandwich for at least an hour in the fridge to press.
7. Cut into squares or rectangles to serve.

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Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 652Total Fat: 45gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 163mgSodium: 3308mgCarbohydrates: 9gFiber: 2gSugar: 2gProtein: 52g

The provided nutrition calculated may not always be accurate.

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