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NOLA-Style Muffalettas

Giardiniera, a mix of pickled vegetables, gets mixed with chopped olives for a tangy spread on this classic southern sandwich.

Serves 16
Ready in 10 mins
Prep time 10 mins
282 calories per serving


> 2 large round loaves crusty Italian bread
> 1 (16 oz) jar giardiniera
> 1 1/2 cups pitted green olives
> 1 clove garlic
> 1/4 cup red wine vinegar
> 3/4 lb thinly sliced ham 
> 1/2 lb thinly sliced salami 
> 1/4 lb sliced sharp provolone
> 2 cups arugula


Cut the loaves of bread in half horizontally. Remove some of insides of bread to create space for fillings.
Drain the giardiniera and olives. In a food processor, add giardiniera, olives, garlic, and vinegar and pulse until finely chopped. Spread half of olive mixture on bottoms of bread loaves. Top with the ham, salami, and provolone. Spread remaining olive mixture over provolone and top with the arugula. Replace tops of bread loaves and press down firmly.
Cut each loaf into 8 wedges and serve immediately, or leave whole, wrap tightly in plastic, and refrigerate overnight.

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