This Cajun Muffuletta Sandwich is a New Orleans classic and a favorite. Delicious Muffuletta bread filled with olive salad and cold cuts is super filling and full of flavor.
Enjoyed year round, it's famous at the Central Grocery and Deli on Decatur Street, New Orleans.
The traditional muffuletta can be found in all grocery stores throughout Louisiana. Especially in the French Quarter and for Mardi Gras.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: Equipment
- More Cajun recipes I think you'll love
- How to store leftovers
- Mel's kitchen notes
- Frequently asked questions: FAQs
- Cajun Muffuletta Sandwich
- 💬 Comments
What makes this recipe so yummy
- It's actually easy to make at home. Use your favorite cold cuts.
- Feed four people with one sandwich.
- Of all the Cajun food, this might be one of your new favorites.
- A variety of meats can be used. Whatever you have on hand.
- This is a great sandwich for a big appetite and has the best flavor. Not many people could eat an entire sandwich.
- This famous New Orleans sandwich is much like an Italian sandwich, muffuletta sandwiches are full of all types of meat and flavors.
- It's a perfect Mardi Gras celebration food.
Groceries you'll need: Ingredients
- Muffuletta Loaf (with or without sesame seeds)
- Sliced Thick Cut Bologna
- Sliced Cappicola Ham (or any ham)
- Sliced Genoa Salami
- Sliced Provolone Cheese
- Italian Olive Salad (& the olive juice)
- Italian Giardinieri
- Sliced Black Kalamata Olives
- Capers
- Pepperoncini Peppers
- Creole Seasoning
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Mix the delicious olive salad, giardinieri, black olives, capers, pepperoncini peppers and Creole Seasoning in a medium bowl and allow to come together for 2 hours.
- Step 2: Slice a 9-inch Muffuletta Bread in half then spoon half of the marinated olive salad onto the bottom half of the bread.
- Step 3: Top with the cold cuts.
- Step 4: Spoon the remaining olive mixture on top then top with the top slice of muffuletta bread.
- Step 5: Wrap the sandwich in foil then allow to rest for 2 hours.
- Step 6: Bake in the oven for 30 minutes (in the foil), if you want it cooked. Otherwise, enjoy cold with potato chips.
Hint: Allowing the olive salad recipe ingredients to come together for 2 hours will really help enhance all those flavors.
Recipe variations and substitute ideas
- Olive Oil - instead of using the olive salad juices you could use your own olive oil.
- French Bread - the type of bread can be changed, so long as you stick to a crusty bread.
- Olive Spread - try using this instead, or an olive tapenade.
- Regular Ham - any regular ham is ok.
- Green Olives - try adding more green olives - although they are part of the olive salad.
- Italian Sub - use a loaf of Italian bread.
- Swiss Cheese - add some Swiss cheese, or substitute it.
- Red Bell Pepper - add some sliced/chopped red peppers.
- Homemade Olive Salad - if you want to make your own olive salad this can be done. I just find the pre-made type in a jar tastes just fine - I jazz it up a little though with the other ingredients.
- Black Pepper - Add a little to the olive salad.
- Flat-leaf Parsley - this tastes good in the olive salad.
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Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
All that's needed is some mixing bowls for the olive salad, a baking sheet (if you're baking it) and some aluminum foil.
I have some affiliate links in the recipe card below.
More Cajun recipes I think you'll love
How to store leftovers
If you have any leftovers wrap in plastic wrap or aluminum foil and refrigerate for up to 3 days. It actually tastes better the next day.
Mel's kitchen notes
When you have the muffuletta sandwich wrapped up and resting place a heavy pot on top, it will help smash it down somewhat and not be so big to get your mouth around.
Frequently asked questions: FAQs
Using a True Muffuletta bread gives for the most authentic experience.
If you use a soft bread then this is likely to happen. The bottom bread half will definitely get soggy with the olive juices. You need a bread with a little crunch. A true Muffuletta bread is the best as it is usually nice and sturdy. You do want for the juices to soak into the bread though, that is one of the things that makes this.
A muffuletta loaf, split horizontally then filled with an olive salad, Italian cold cut, Italian cheeses and such.
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Cajun Muffuletta Sandwich
Ingredients
Muffuletta Olive Salad
- 1 (16 Ounce) Jar Italian Olive Salad and the oil
- 8 Ounces Italian Giardiniera chopped
- 1 (3.8 Ounce) Can Sliced Black Olives drained
- 8 Each Jarred Pepperoncini Peppers sliced
- 1 Tablespoons Jarred Capers
- 1 teaspoon Creole Seasoning
Cold Cuts
- 16 Ounces Thick Cut Bologna
- 8 Ounces Salami
- 8 Ounces Sliced Ham
- 8 Ounces Sliced Provolone Cheese
- 1 Each 9" Muffuletta Bread
Instructions
- Add the ingredients for the olive salad to a medium mixing bowl, stir well and refrigerate for 2 hours.1 (16 Ounce) Jar Italian Olive Salad, 8 Ounces Italian Giardiniera, 1 (3.8 Ounce) Can Sliced Black Olives, 8 Each Jarred Pepperoncini Peppers, 1 Tablespoons Jarred Capers, 1 teaspoon Creole Seasoning
- Slice the muffuletta bread in half then spoon half of the olive salad on the bottom slice.1 Each 9" Muffuletta Bread
- Top with the cold cuts.16 Ounces Thick Cut Bologna, 8 Ounces Salami, 8 Ounces Sliced Ham, 8 Ounces Sliced Provolone Cheese
- Spoon the remaining olive salad on top of the cold cuts and top with the muffuletta bread.
- Wrap the sandwich in foil and refrigerate for 2 hours.
- Heat oven to 350°F and bake (still in the foil) for 30 minutes.
- If you prefer you can skip the baking part if you prefer your muffuletta sandwich cold.
Notes
Nutrition
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Suzanne Vollenweider, born and raised in New Orleans, Louisiana says
Muffulleta's don't have bologna on them!