Napoleon House is located in the heart of the French quarter and has a 200 year history. Today it's a part of the Ralph Brennan Restaurant Group and is helmed by chef Chris Montero. Here is Montero's spin on the classic New Orleans muffuletta.
Recipe courtesy of Napoleon House
- 1 9-inch seeded Muffuletta bun or Italian seeded bread
- 4 Ounces ham
- 2 Ounces Genoa salami
- 2 Ounces pastrami
- 2 Ounces provolone cheese
- 2 Ounces Swiss cheese
- 2/3 Cups Italian olive salad
Preheat oven to 350 degrees.
Brush the bottom and top halves of bun lightly with olive oil.
Layer ham, Genoa salami, pastrami, provolone cheese and Swiss cheese on the bottom half of the bun.
Top with olive salad and other half of the bun.
Wrap in foil and bake for 20 minutes or until sandwich is thoroughly heated.
Served in halves or quarters, as needed.