Easy Muffuletta Sandwich Recipe

If you go to New Orleans, there are a few things you just have to do. You have to hear some great music, you have to have some great cocktails, you're going to see some amazing architecture, you should take some time to learn about the rich history and culture, and you simply have to have a muffaletta sandwich. These big, delicious sandwiches are a Big Easy classic that, like other famed dishes from the region, come courtesy of a blending of cultures.

And according to chef, recipe developer, and registered dietician Kristen Carli: "This is a very easy sandwich to make." So you can enjoy a taste of New Orleans without a trip down to Louisiana. Instead, you'll only need to head to a good grocery store. "It will pair well with potato chips, potato salad, or fruit salad," Carli says, adding: "This will feed a large crowd, which is why I would make this for a picnic or a large casual gathering."

With a muffaletta sandwich, it is truly all about the ingredients. With a store-bought olive tapenade, there are no steps to this sandwich aside from assembling it. A homemade olive spread will enhance the flavor a bit and only add about two minutes of work, so this recipe calls for that.

All told, you'll need a load of Italian bread, green olives, black olives, olive oil, minced garlic, dried oregano, dried thyme, sliced provolone cheese, sliced Swiss cheese, sliced salami, sliced mortadella, and sliced capicola. (And if you do go with a pre-made olive tapenade, look for a simple one that uses those same herbs.)

Prepare the olive mixture by pulsing the green olives, black olives, olive oil, garlic, oregano, and thyme in a food processor. If you don't have a food processor, you can finely chop the olives then stir them with the oil and herbs in a small bowl. 

Next, slice the Italian loaf lengthwise, and set the two halves beside each other. Then, spread about a quarter cup of the olive mixture on one side of bread. Resist the urge to put the spread on both sides, as you don't want it to overpower the flavors of the meats and cheeses.

Now it's time to build up this beautiful sandwich. Once you've topped the bread with the olive spread, add the cheese and meat slices, starting with a cheese (your choice which), then a meat, then the other cheese, then the remaining meat.

Finish assembling the sandwich by placing top slice of bread on top, then slice the muffaletta into four equal portions. And now dig in! "It does not keep well, unfortunately," says Carli, so, "it is best to be eaten immediately." But that's really not an issue whatsoever, as resisting eating a muffaletta right away is all but impossible, and leftovers just don't happen.