Pressed Muffaletta-style Sandwich
6 to 8 Servings
The Muffuletta is a signature New Orleans sandwich, created in 1906 by a Sicilian-born grocer in the city’s old French Quarter. In this hot-off-the-press version, creamy mayo and melted cheese complement the salty meats and vinegary olive salad. It’s best when made on a traditional Italian loaf topped with sesame seeds.
- 2 cups New Orleans-style olive salad, roughly chopped
- 1/2 cup marinated artichoke hearts, roughly chopped
- 1/2 cup Blue Plate®️ Mayonnaise
- 1/4 cup pickled Peruvian peppers or pimentos, roughly chopped
- 1 soft Italian bread loaf, halved lengthwise
- 4 ounces sliced salami
- 4 ounces sliced mortadella
- 4 ounces sliced spicy salame (or sopressata)
- 4 ounces sliced mozzarella (or havarti)
- 4 ounces sliced provolone
- Combine olive salad, artichokes, mayonnaise and peppers in a small bowl and mix well.
- Spread olive salad mixture evenly on the top and bottom halves of the bread.
- Layer the meats on top of the olive salad on the bottom half of the bread, top with the cheese and add the top half of the bread.
- Wrap the sandwich in aluminum foil and transfer to a long grill or griddle pan over medium-low heat. Press the sandwich by placing a heavy cast-iron skillet on top; cook for 3 to 5 minutes. Flip the sandwich and continue to cook for another 3 to 5 minutes or until cheese is melted and the sandwich is warm.
- Slice the sandwich into 6 or 8 servings; serve warm.