What is a muffaletta?

This one is simple: A muffaletta is basically just a huge sandwich. Made on specialty bread and stuffed with Italian meats and cheeses, it’s super hearty and meant for sharing. Cut it into pieces—there’ll be plenty to go around!

Where do muffalettas come from?

As with many classic recipes, the origin of the famous Muffaletta Sandwich is often disputed. Some food historians trace its origin back to the Central Grocery Company on Decatur Street in New Orleans. According to legend, Sicilian immigrant and deli owner Salvatore Lupo developed the sandwich in 1906. But, like I said, things are complicated. Another New Orleans deli called Progress Grocery Company (owned by the Perrone family) claims they developed the sandwich in 1924.

My mother-in-law brought this New Orleans treat into my life (thanks, Marie)!

I’m not going to pick sides, but I will say that whoever is responsible for it gets a big thanks from me! My mother-in-law Marie introduced me to muffaletta and I’ve been making her version ever since. One of the best parts of making your own muffuletta sandwich recipe is visiting my local Italian market to pick out ingredients.

What are some of the essential ingredients in a muffuletta?

When I make my muffaletta recipe, I always add mozzarella and provolone—two of my favorite cheeses! My four mainstay meat choices are mortadella, soppressata, Genoa salami, and capocollo.

The signature condiment in a muffaletta is a classic mix of olives and pickled vegetables. Most Italian markets will carry jars of muffaletta olive spread. I make my own homemade giardiniera and it goes great on top of my sandwich for extra flavor and a little kick. So good!

Most important tip: You need to get the right bread for a perfect muffaletta (I'm looking at you, Turano Baking Company)! 

Muffaletta isn’t just the name of the sandwich. It’s also the name of the bread it’s made of. And don’t skimp on the muffuletta bread! I use a 2-pound Italian round bread loaf from Turano Baking Company. It’s the perfect size and density. It’s just the perfect bread for muffuletta! Some people love sesame seeds on their muffuletta bread, but that one is all up to you.

Turano Bread Muffuletta

In fact, I was very excited to partner with Turano's Baking Company for this special video showing how to make my delicious Muffuletta a la Mary recipe, which utilizes Turano's amazing Pane bread. You can check out the how-to video on Turano's Facebook page I'm looking forward to partnering with them on more projects in the future. Mangiamo!

This amazing take on the classic Italian-American sandwich includes two of my favorite cheeses—mozzarella and provolone—along with four Italian meats: mortadella, soppressata, Genoa salami, and capocollo.
Sandwiches, Sub Sandwiches, Hoagies, Deli Sandwiches
Italian, Italian-American
Yield: Makes one large muffaletta sandwich
Muffaletta a la Mary

Muffaletta a la Mary

Prep time: 25 MinInactive time: 3 HourTotal time: 3 H & 25 M
Make my famous muffaletta sandwich any time you want to feed a crowd and still be able to pack lunch for tomorrow. So hearty, so dang good.


  • One round, 2-pound loaf of Italian muffaletta bread
  • 1 (12 ounce) jar of marinated artichoke hearts (drained, but reserve a little of the marinade)
  • 1 (16 ounce) jar roasted red bell peppers, drained and patted dry
  • Dried oregano, to taste
  • ½ pound sliced provolone cheese
  • ½ pound sliced mozzarella cheese
  • ½ pound sliced soppressata
  • ½ pound mortadella
  • ½ pound Genoa salami
  • ½ pound capocollo
  • 1 (12 ounce) jar prepared muffaletta olive salad mix (available at Italian markets) OR 1½ cups chopped olives
  • Billy’s Hot Giardiniera (optional)


  1. Cut the bread in half horizontally. Use your hands to pull out some of the dense bread in the middle of each half. You’re gonna need the extra space to pile in all those ingredients!
  2. The secret to a perfect Muffaletta is layering! I like to start with a layer of artichoke hearts. Spread the artichoke hearts evenly over the bottom piece of bread, then drizzle a little of that reserved artichoke heart marinade on top of them.
  3. Next it’s time for a layer or the roasted red bell peppers.
  4. Sprinkle generously with dried oregano.
  5. It’s time for the cheese and meat! Start with a layer of mozzarella followed by a layer of provolone. Next add layers of mortadella, soppressata, salami, and capocollo.
  6. Generously spread the muffuletta mix over the meats.
  7. Top with the remaining half of the bread half. Place the sandwich on a baking sheet pan. Weigh it down by placing two or three heavy books on top of it. The weight of the books will compress the sandwich ingredients and meld the delicious flavors of the muffuletta.
  8. Refrigerate for several hours with the books on top. Remove from the refrigerator and slice into serving-size pieces. Enjoy!
Did you make this recipe?
Tag @blameitonbiscotti on instagram and hashtag it # Muffaletta
June 04, 2021 — Mary DiSomma