Muffuletta with Olive Relish

Roxanne Spruance of Kingsley in New York City likes to make this giant Muffaletta, a New Orleans sandwich created by Italian immigrants, for Mardi Gras. Use any leftover giardiniera (pickled vegetable relish) on nachos, as a pizza topping, in grain salads or on hot dogs.  Slideshow: More New Orleans Recipes 

Muffuletta with Olive Relish
Photo: © Abby Hocking
Active Time:
25 mins
Total Time:
25 mins



  • 1 cup pimento-stuffed green olives, torn

  • 1/2 cup drained kalamata olives, torn

  • 2 garlic cloves, finely chopped

  • 1/4 cup pickled cauliflower florets, chopped

  • 2 tablespoons rinsed and drained capers, chopped

  • 1 tablespoon finely chopped celery

  • 1 tablespoon finely chopped carrot

  • 2 tablespoons chopped parsley leaves

  • 1 tablespoon finely chopped fresh oregano

  • 1 tablespoon chopped basil leaves

  • 1/2 teaspoon celery seeds

  • 1/2 cup drained pepperoncini, chopped

  • 1/4 cup marinated cocktail onions, chopped

  • 1/2 cup olive oil

  • 1/4 cup canola oil

  • 1/4 cup red wine vinegar

  • Kosher salt

  • Pepper


  • One 1-pound loaf of Italian sesame bread, split and the insides scooped out

  • 4 ounces thinly sliced Genoa salami

  • 4 ounces thinly sliced Italian ham

  • 4 ounces sliced mortadella

  • 4 ounces sliced mozzarella cheese

  • 4 ounces sliced provolone cheese


  1. Make the Giardiniera In a large bowl, mix all of the ingredients. Season with salt and pepper. Cover and refrigerate overnight. Bring to room temperature before serving, about 30 minutes.

  2. Make the Sandwich Spread half of the giardiniera on the bottom half of the bread, then layer with the meats and cheeses. Cut the sandwich into quarters and serve.

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