Emeril's Muffuletta


This classic New Orleans sandwich is perfect for sharing.

Emeril's Muffuletta
Photo: © Brian Doben
Active Time:
20 mins
Total Time:
1 hrs 15 mins

The muffuletta is the quintessential New Orleans sandwich of cured meats, cheese, and tangy olive salad piled onto a sturdy Italian loaf. Make it at home, and the muffuletta's appeal becomes readily apparent: a large-format sandwich that includes several types of cured meat and cheese — accompanied by a delicious olive-and-pickle condiment — is basically a portable charcuterie board for eight. In other words, it's perfect for outdoor gatherings where there's a hungry crowd.

Emeril Lagasse's deluxe version includes several upgrades: Capers and kalamatas are added to the olive salad, capocollo (or prosciutto) is layered in with Genoa salami and mortadella, and slices of fresh mozzarella add creaminess, texture, and a little tang to the usual provolone.


  • 1 cup (5 ounces) sliced pimento-stuffed olives, plus 2 tablespoons of liquid from the jar

  • 1 cup (6 ounces) drained and chopped giardiniera (pickled Italian vegetables), plus 1 tablespoon of liquid from the jar

  • 2 tablespoons drained capers, plus 2 teaspoons of liquid from the jar

  • 1/2 cup (3 ounces) pitted kalamata olives, sliced

  • 2 1/2 teaspoons minced garlic

  • 1 tablespoon minced shallot

  • 1 teaspoon dried oregano

  • 1 teaspoon dried parsley

  • Pinch of dried thyme

  • Pinch of crushed red pepper

  • 1/2 cup extra-virgin olive oil

  • 1 large loaf seeded Italian bread (about 1 1/4 pounds), split

  • 1/4 pound fresh mozzarella, sliced

  • 6 ounces capocollo or prosciutto, sliced

  • 1/4 pound Genoa salami, sliced

  • 1/4 pound mortadella, sliced

  • 1/4 pound mild provolone cheese, sliced

  • Pepperoncini, for serving


  1. In a medium bowl, stir the pimento-stuffed olives with the giardiniera, capers, and their respective liquids. Add the kalamata olives, garlic, shallot, oregano, parsley, thyme, and crushed red pepper. Stir in the olive oil and let the mixture stand for 1 hour.

  2. Open the Italian bread on a work surface. Spoon the olive salad on both sides of the bread and spread evenly. Arrange the mozzarella slices on the bottom half of the bread, then top with the capocollo, Genoa salami and mortadella. Arrange the provolone cheese on the top half of the bread, covering the olive salad completely. Carefully close the sandwich. Wrap the sandwich tightly in plastic and let stand for 30 minutes or up to 2 hours. Cut the sandwich into 8 pieces and serve pepperoncini on the side.

Make ahead

The recipe can be prepared through Step 1 and refrigerated for up to 2 days. The wrapped muffuletta can be kept at room temperature for 2 hours.

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