New Orleans-Style Muffuletta Sandwich with Olive Salad

By AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

A stacked sandwich featuring layers of Italian cold cuts, provolone, and a punchy olive salad on a round sesame loaf, inspired by New Orleans tradition. This Southern United States-inspired sandwich and wrap recipe, ready in about 20 minutes, pairs round sesame bread loaf (Italian bread), mortadella slices, genoa salami slices for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 large, about 10-inch diameter round sesame bread loaf (Italian bread)
• 6 oz mortadella slices
• 6 oz genoa salami slices
• 6 oz cappicola slices
• 8 oz provolone cheese slices
• 1 cup green olives, pitted and chopped
• 1/2 cup black olives, pitted and chopped
• 1/2 cup pickled cauliflower florets, chopped
• 1/2 cup marinated artichoke hearts, chopped
• 1/4 cup pepperoncini peppers, chopped
• 2 garlic cloves, minced
• 2 tbsp capers, rinsed
• 1/4 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a medium bowl, combine 1 cup chopped green olives, 1/2 cup chopped black olives, 1/2 cup chopped pickled cauliflower florets, 1/2 cup chopped marinated artichoke hearts, 1/4 cup chopped pepperoncini peppers, 2 minced garlic cloves, 2 tbsp rinsed capers, 1/4 cup extra virgin olive oil, 2 tbsp red wine vinegar, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well to create the olive salad and let it marinate for at least 1 hour.
2. Step 2: Slice 1 large round sesame bread loaf horizontally into two even halves. Hollow out some of the soft bread from inside each half to create space for fillings.
3. Step 3: Spread half of the olive salad evenly over the bottom bread half.
4. Step 4: Layer 6 oz mortadella slices, 6 oz genoa salami slices, and 6 oz cappicola slices evenly over the olive salad.
5. Step 5: Add 8 oz provolone cheese slices on top of the meats.
6. Step 6: Spread the remaining olive salad over the cheese layer, then place the top bread half over the sandwich.
7. Step 7: Wrap tightly in plastic wrap and weigh down with a heavy object. Refrigerate for at least 4 hours or overnight to allow flavors to meld before slicing into wedges and serving.