Classic New Orleans Muffuletta

  • Author: Roz Corieri Paige | La Bella Vita Cucina



  • ¼ lb. ham
  • ¼ lb. sopprasetta
  • ¼ lb. Genoa salami
  • ¼ lb. mortadella
  • ¼ lb. hot cappicolla
  • lb. prosciutto
  • 8 oz. provolone cheese, sliced
  • 8 oz. mozzarella cheese, sliced
  • 4 roasted red peppers (jarred or fresh)
  • ¼ cup sliced banana peppers (jarred)
  • ¼ cup sliced hot pepperoncini (jarred)
  • 16 oz. olive salad (freshly made or jarred)
  • 1 loaf of round Italian sourdough bread, focaccia, or ciabatta


  1. Pre-heat oven to 400 F degrees.
  2. Warm the bread loaf in oven to desired heat.
  3. Cut warm loaf of bread in half with a long serrated knife.
  4. Generously spread a layer of the olive salad on the top of the bottom half.
  5. Begin layering each type of meat: ham, soprasetta, genoa salami.
  6. Then place a thick layer of provolone next.
  7. Then place a layer of roasted red peppers.
  8. Sprinkle a layer of sliced banana peppers.
  9. Sprinkle a layer of sliced pepperoncini.
  10. Layer on the next meats: mortadella, hot cappicolla, prosciutto.
  11. Spread another thick layer of olive salad on top.
  12. Place top half of warm bread on the top.
  13. Gently press down on top of the sandwich.
  14. Wrap in aluminum foil and warm for 15 – 30 minutes —– if desired.
  15. Or serve cold.
  16. Cut into half with a long serrated knife or an electric knife (which I find is easier).
  17. Then cut into quarters.
  18. This large sandwich serves 4 people.