The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
The muffuletta is a New Orleans staple deli sandwich. Featuring layers of deli meats and cheeses and a briny olive salad, it’s typically served cold and tastes best after resting in the fridge for a couple hours.
This version is made with Two Brothers deli meats and cheeses, including their CARE Certified deli ham. Look for Heinen’s bistro medley olives with garlic and red peppers; they’re the perfect shortcut ingredient for making a simple olive salad.
While it’s hard to find traditional muffuletta bread outside of Louisiana, Heinen’s Bakery Department offers plenty of alternative options. I’d recommend their round French loaf, ciabatta or focaccia artisan breads. Because this sandwich stacks tall, I suggest “scooping out” the insides of the halved bread loaf to make this sandwich easier to eat.
- Prep time:
- Total time:
- 1 jar Heinen's bistro medley green and Kalamata olives with garlic & red peppers
- 4 pepperoncini peppers, stems removed
- 2 Tbsp. Heinen’s olive oil
- 1 loaf Heinen’s round French loaf, ciabatta or focaccia bread (not sliced)
- ⅓ lb. Two Brothers CARE Certified baked ham, sliced thin
- ⅓ lb. Two Brothers Margherita salami, sliced thin
- ⅓ lb. Two Brothers provolone cheese, sliced thin
- ⅓ lb. Two Brothers Swiss cheese, sliced thin
- Drain the olive medley and transfer to a food processor with the pepperoncini peppers and olive oil. Pulse until finely chopped, but not pureed.
- Slice the bread loaf in half lengthwise. For thicker loaves, pull out some of the bread from the halves to make “boats” (reserve the bread for snacking or croutons). Spread the olive mix to cover the bottom half of the bread.
- Top the olives with a layer of half of the ham, followed by half of the salami and half of each of the cheeses. Repeat with remaining ham, salami and cheeses.
- Place the remaining bread half on top, then press down very firmly. For the best flavor, wrap the sandwich tightly in plastic wrap and refrigerate for 1- 2 hours.
- To serve, cut into triangles, large squares or rectangles.