Emeril's Muffuletta

Name: Emeril's Muffuletta
Total time: 1 h 15 min
Yield: 8
Ingredients: 5 ounces pimento-stuffed olives (1 cup), sliced, plus 2 tablespoons of liquid from the jar; 6 ounces chopped giardiniera (pickled Italian vegetables) (1 cup), plus 1 tablespoon of liquid from the jar; 2 tablespoons drained capers, plus 2 teaspoons of liquid from the jar; 3 ounces pitted Calamata olives (1/2 cup), 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 sliced fresh mozzarella; 6 ounces sliced capocollo or prosciutto; 1/4 pound sliced Genoa salami; 1/4 pound sliced mortadella; 1/4 pound sliced mild provolone cheese; Peperocini, for serving

2,609 Ratings
6 Reviews

The muffuletta is the quintessential New Orleans sandwich of cured meats, cheese and tangy olive salad piled onto a sturdy Italian loaf. Emeril Lagasse's delicious muffuletta is packed with briny olives and pickled vegetables.Plus: More Pork Recipes and Tips

By Emeril Lagasse

July 2005

Gallery

Credit: © Brian Doben

Recipe Summary

active:

20 mins

total:

1 hr 15 mins

Yield:

Directions

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

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Step 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 peperoncini 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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Close Harbour

01/07/2021

I have been making this recipe for years, best that I have found. Perfect for tailgate and casual get togethers. If I'm invited this is always requested.

Lindy5454

03/31/2017

This is THE best recipe! Not only do we use the mix on sandwiches, but have begun using it instead of salsa for almost anything. A classic worthy of inclusion in the family recipe notebook.

Bonnie Ullmann

10/23/2016

Made this for a picnic and received rave reviews from friends. Bought fresh giardiniera from a local Italian restaurant. This recipe is a keeper!

jebady

06/29/2016

I couldn't find the giardiniera in my local store, so i just used some dill pickles. Was delicious!

RazielT

06/19/2016

Looks very unhealthy.... too much cheese and oil.

Guest

06/16/2016

wow! this recipe was definitely a home run! lol my kids loved it! it was definitely worth the time and effort. 10/10 would recommend. (and my kids too (: lol!)

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Emeril's Muffuletta

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Reviews (6)

All Reviews for Emeril's Muffuletta

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Emeril's Muffuletta

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Reviews (6)

All Reviews for Emeril's Muffuletta