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New Orleans Muffuletta Sandwich


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1/2 cup Greek olive mix

1/2 cup Castelveltrano olives

1/2 cup Caserecce Schiacciate olives, pitted

50g sundried tomatoes, finely chopped

1/4 cup extra virgin olive oil

1 tbsp red wine vinegar

1 large garlic clove, crushed to a paste

1/4 tsp sugar

1 few grinds of black pepper

680g California Sourdough bread loaf

100g Parmesano Salami, sliced thin

100g Ham Sausage, sliced thin

100g Garlic Salami, sliced thin

180g Provolone cheese slices

90g Gouda cheese slices


Roughly chop the 3 varieties of olives and place together in a bowl. Add the sundried tomatoes, olive oil, red wine vinegar, garlic, sugar, and pepper. Mix together thoroughly and set aside.

Slice the bread loaf in half horizontally. Hollow out about half of the bread from the inside of the top half to make room for all the ingredients.

Portion the olive mix from step 1 onto the bread by putting half of the mix on the bottom half of the bread, and half on the hollowed out top half of the bread.

Working on the bottom half of the bread, place the remaining ingredients on the layer of olives in the following order: Parmesano salami, ham sausage, garlic salami, provolone, and then the Gouda. As you are assembling, start mounding more towards the centre of the pile of the ingredients as you get about half way through – this will help fill the void of the bread that has been hollowed out of the top half of the loaf.

Carefully place the top half of the bread (with half the olive mixture on it) on the bottom half (with the sliced ingredients) to make one complete large sandwich. Press down gently and then wrap tight with plastic wrap. Place a cutting board and a couple of heavy cans of food on top of the loaf to keep it pressed down lightly – this will help the sandwich keep its shape when cut and help the olive mix to penetrate the bread. Let sit for 2 hours at room temperature.

Cut into 4, 6, or 8 wedges and serve immediately.

Makes approximately 4 to 8 portions