Tailgate Muffuletta Sandwich

Tailgate Muffuletta Sandwich
4.5 from 2 ratings
This classic New Orleans sandwich is the perfect party food—it's best when made ahead of time, is great for feeding a crowd, and isn't one bit good for you (but is oh-so-delicious).This recipe is from "Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans" (Chronicle Books, 2008) by Marcelle Bienvenu and Judy Walker and was originally published in the Chicago Tribune.
Prep Time
Cook Time
Tailgate Muffuletta Sandwich
Total time: 4.57 hours
  • 1 and 1/2 cups chopped pimento-stuffed olives
  • 1 cup chopped ripe olives
  • 2 tablespoon capers, drained
  • 3 anchovies, drained, chopped
  • 2/3 cup olive oil
  • 1 and 1/2 tablespoons fresh lemon juice
  • 1/2 cup chopped parsley
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano leaves
  • 1 round loaf italian bread (8 to 10 inches in diameter)
  • 2/3 pound mortadella, thinly sliced
  • 2/3 pound provolone cheese, thinly sliced
  • 2/3 pound italian salami, thinly sliced
  1. Combine 1 and 1/2 cups chopped pimento-stuffed olives, 1 cup chopped ripe olives, 2 tablespoons capers, 3 chopped anchovies, 2/3 cup olive oil, 1 and 1/2 tablespoons fresh lemon juice, 1/2 cup chopped parsley, 2 minced garlic cloves and 1 teaspoon dried oregano leaves in a bowl. Cover; chill, 2 to 4 hours.
  2. Cut 1 round loaf of Italin bread in half horizontally. Remove some of the soft inside from both the top and the bottom, leaving a 3/4-inch-thick shell.
  3. Brush the inside of the top and bottom shells with the olive salad marinade collecting at the bottom of the bowl. Stir the olive salad to blend; spoon half onto the bottom round of bread.
  4. Arrange 2/3 pound of thinly slided mortadella over the olive salad; layer with 2/3 pound of thinly sliced provolone and 2/3 pound of thinly sliced Italian salami. Mound the remaining olive salad on top; cover with the top shell.
  5. Wrap the sandwich tightly with plastic wrap; chill for at least 1 hour. Before serving, allow to come to room temperature, about 1 hour. Cut sandwich into wedges and serve.