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.
Now can be found in all grocery stores throughout Louisiana. Especially in the French Quarter and for Mardi Gras.
❤️ Why you'll love it
- 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.
- Much like an Italian sandwich, muffuletta sandwiches are full of all types of meat and flavors.
- 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
- Pepperoncini Peppers
- Creole Seasoning
See recipe card at the bottom of this post for quantities.
- Step 1: Mix the 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.
🔄 Substitutions and Variations
- 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 bell pepper.
- 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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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
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.
Expert Tip: 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.
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.
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Cajun Muffuletta Sandwich
A classic New Orleans sandwich, the Cajun Muffuletta sandwich is full of cold cuts, olive salad and more.
Muffuletta Olive Salad
- 1 (16oz) Jar Italian Olive Salad (and the oil)
- 8oz Italian Giardiniera, chopped
- 1 (3.8oz) Can Sliced Black Olives, drained
- 8 Pepperoncini Peppers, sliced
- 1 Tablespoon Capers
- 1 teaspoon Creole Seasoning
- 16oz Thick Cut Bologna
- 8oz Salami
- 8oz Sliced Ham
- 8oz Sliced Provolone Cheese
- 1 (9-inch) Muffuletta Bread
- Add the ingredients for the olive salad to a medium mixing bowl, stir well and refrigerate for 2 hours.
- Slice the muffuletta bread in half then spoon half of the olive salad on the bottom slice.
- Top with the cold cuts.
- 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.
This Cajun muffuletta sandwich is one that can be enjoyed baked (with melty cheese) or eaten cold.
Allowing the muffaletta olive salad to soak together for those first 2 hours really helps the flavors come together.
You could place something heavy on top of the sandwich for those 2 resting hours to smush together.
Allowing the sandwich to rest for 2 hours before eating/baking helps the oils from the olive salad to soak into the bread just right.
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Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 917Total Fat 66gSaturated Fat 28gTrans Fat 0gUnsaturated Fat 32gCholesterol 204mgSodium 5254mgCarbohydrates 22gFiber 3gSugar 12gProtein 58g
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