Nor-Joe's Muffuletta Recipe

Sink your teeth into this classic New Orleans sandwich.

Muffuletta Recipe by Nor-Joe's

Muffuletta Recipe by Nor-Joe's; Photo by David Gallent Louisiana Kitchen and Culture

Ideas for Food Lovers

Muffuletta Recipe by Nor-Joe's; photo by David Gallent Louisiana Kitchen and Culture

The muffuletta sandwich has been a staple in New Orleans since 1906, when Salvatore Lupo, owner of Central Grocery, started making this incredible sandwich made of Italian bread (muffuletta), salami, ham, cheese and an olive salad. Now, there are many places that make this tasty and historic sandwich including the folks at Nor-Joe's Importing Co. in Metairie, just north of New Orleans. Try this recipe for yourself and get a taste of New Orleans history.

Ingredients for Muffuletta:

  • 1 (10-inch) round Italian muffuletta bread
  • 4 slices mozzarella cheese
  • 4 slices provolone cheese
  • 4 slices Emmental cheese
  • 3⁄4 cup olive salad
  • 1⁄4-pound sliced ham
  • 1⁄4-pound sliced mortadella ham
  • 1⁄4-pound sliced Genoa salami
  • 6 slices very thinly sliced Prosciutto

Method of Preparation:

  1. Slice bread horizontally; place halves inside-up. On the top of the bottom half, evenly place 2 slices of each cheese.
  2. Drain olive mixture, if desired, and spoon half onto bread.
  3. Top with hams, salami, prosciutto, the remaining slices of each cheese and remaining olive mixture. Cover with bread top.
  4. Wrap loaf tightly with plastic wrap, and chill 6 to 8 hours. Cut loaf into wedges. Heat under broiler if desired.

Olive Salad Ingredients:

  • 2⁄3 cup olive oil
  • 1⁄2 cup chopped pimiento-stuffed olives
  • 1⁄2 cup chopped black olives
  • 1⁄4 cup chopped fresh parsley
  • 1 cup bottled giardiniera
  • 1 teaspoon dried oregano
  • 1⁄2 teaspoon pepper
  • 2 teaspoons lemon juice
  • 1 teaspoon minced garlic

Method of Preparation:

Combine all ingredients, stirring well; cover and chill at least 24 hours or up to one week.

This recipe is brought to you by Louisiana Kitchen and Culture Magazine.

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