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Muffuletta, Muffalata, Muffaletta, no matter how you spell it, this classic New Orleans sandwich is always a hit. This version has a super easy olive salad and comes together in no time. If you like warm sandwiches, preheat the oven to 350 and pop these in until the cheese melts and the bread is slightly crisp, about 10 minutes. Serve with an ice cold beer or a frosty Barq's rootbeer.

  • Prep Time: 15 minutes
  • Total Time: 15 minutes plus heating time, if desired
  • Yield: 4 servings


  • 1 cup black kalamata olives, sliced
  • 1 cup queen stuffed olives, sliced
  • 2 tablespoons minced shallots
  • 2 teaspoons minced garlic
  • 2 tablespoons small diced celery
  • 2 tablespoons chopped parsley
  • 1 teaspoon crushed red pepper
  • 3/4 cup extra-virgin olive oil
  • 2 8- or 10-inch Muffalata buns
  • 4 ounces Provolone cheese, thinly sliced
  • 4 ounces Mozzarella cheese, thinly sliced
  • 4 ounces cotto salami, thinly sliced
  • 4 ounces smoked ham, thinly sliced
  • 4 ounces Genoa salami, thinly sliced


  • In a mixing bowl, combine the first eight ingredients together and mix well. Split the Muffalata buns in half and spoon half of the olive salad over the top cut  side of each bun.  Brush any olive oil remaining in the bowl on the bottom cut sides. Place the cheeses and meats evenly over the olive salad on each sandwich, then place the bottom half of the bun on top to form an upside down sandwich. Carefully flip the sandwiches over, cut into quarters, and serve.


    Yield :4 servings

Recipe Details