Easy New Orleans Muffaletta

Name: Easy New Orleans Muffaletta Sandwich
Prep time: 1 h
Total time: 1 h
Yield: 6 servings
Ingredients: 1 (1 lb) long loaf crusty bread; 2 tablespoons chopped hot jalapeno peppers, from a jar; 3 tablespoons olive oil; 1/4 cup chopped fresh parsley; 3 tablespoons red wine vinegar; 1 teaspoon instant minced garlic; 1/2 cup chopped black olives; 2 teaspoons dried oregano; 1/2 cup chopped pimento stuffed olive; 1/2 teaspoon pepper; 1/2 cup chopped roasted red pepper, from a jar; 1/4 head iceberg lettuce, shredded (2 C.); 8 ounces deli turkey, sliced; 8 ounces deli provolone cheese, sliced; 8 ounces deli ham, sliced

An easy New Orleans muffaletta layers crusty bread with a zesty olive and jalapeño tapenade, delivering bold Mediterranean flavors without lengthy prep or cooking.

🏷️< 60 mins

Total

1h

Servings

6

Difficulty

Medium

Est. Cost

$28–$46

Recipe Source

View original recipe

From Food.com · by peg_lyn

Ingredients

1 (1 lb) long loaf crusty bread
2 tablespoons chopped hot jalapeno peppers, from a jar
3 tablespoons olive oil

1/4 cup chopped fresh parsley

3 tablespoons red wine vinegar

1 teaspoon instant minced garlic

1/2 cup chopped black olives

2 teaspoons dried oregano

1/2 cup chopped pimento stuffed olive

1/2 teaspoon pepper

1/2 cup chopped roasted red pepper, from a jar

1/4 head iceberg lettuce, shredded (2 C.)

8 ounces deli turkey, sliced

8 ounces deli provolone cheese, sliced

8 ounces deli ham, sliced

15 Ingredients

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Instructions

1
I like to use a mini food processer to chop all the tapenade ingredients.
2
Using serrated knife cut bread in half lengthwise.
3
Pull out soft center of each piece, leaving 1 & 1/2"-thick shell.
4
In large bowl combine olives, roasted peppers, parsley, oil, vinegar, hot peppers, garlic, oregano and pepper.
5
Dip a brush into mixture to remove some of the liquid.
6
Brush liquid over inside of bottom shell and fill with lettuce.
7
Layer turkey (can use pepper turkey if desired), cheese and ham (can use capicola which is hot Italian ham if desired), over lettuce to create the sandwich.
8
Spoon olive mixture down center of ham; cover with bread top.
9
Wrap in plastic; refrigerate at least 8 hours or overnight to blend flavors before serving.
10
Cut into 2 inch slices.

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Tips & Notes

Pro tips

Let the tapenade sit on the bread for 2–3 minutes before closing the sandwich — this allows flavors to meld and bread to soften slightly without becoming soggy.
Toast the crusty bread lightly to create a moisture barrier and prevent it from absorbing excess oil and vinegar.
Chop olives and jalapeños to consistent, small sizes for even distribution and better flavor in every bite.
Use a serrated knife and gentle sawing motion when slicing the finished sandwich to keep the crusty exterior intact.

Substitutions

Pimento stuffed olives → green olives or kalamata olives (adjust salt to taste)
Red wine vinegar → white wine vinegar or balsamic vinegar (use slightly less balsamic due to stronger flavor)
Fresh parsley → fresh basil or oregano (reduces quantity slightly as basil is more assertive)
Jarred hot jalapeños → fresh jalapeños, seeded and minced (adds fresher bite, may be slightly less spicy)

Storage & make-ahead

Wrap the finished sandwich tightly in plastic wrap and refrigerate up to 1 day; flavor improves overnight but bread softens after 6–8 hours.

Common Questions

What's the difference between a muffaletta and a regular sandwich?

A muffaletta is defined by its olive tapenade filling — a brined, chopped mixture of olives, peppers, and vinegar — which sets it apart from simple deli sandwiches.

Can I make the olive tapenade ahead of time?

Yes. Mix the olives, jalapeños, parsley, garlic, vinegar, and oregano up to 2 days ahead; store in an airtight container in the refrigerator for best flavor.