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Pressed Muffuletta-style Sandwich

Prep Time:

5 mins.


6 to 8 Servings

The muffuletta (also spelled muffaletta) 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 traditional Sicilian bread topped with sesame seeds.


  • 2 cups New Orleans-style green 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 capicola (or more salami)
  • 4 ounces sliced mozzarella (or havarti)
  • 4 ounces sliced provolone


  1. Combine olive salad, artichokes, mayonnaise and peppers in a small bowl and mix well.
  2. Spread olive salad mixture evenly on the top and bottom halves of the bread.
  3. 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.
  4. 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.
  5. Slice the sandwich into 6 or 8 servings; serve warm.