“The classic round loaf topped with sesame seeds was known as a muffuletta in Sicily, so in a typical New Orleans synecdoche, asking for a muffuletta became a shorthand way of asking for the entire sandwich. While not served on muffuletta loaves, sandwiches filled with various salumi were popular in Sicily, the invention being a convenient way to carry and eat all the component parts. Those sandwiches were also layered with cheeses, moistened with olive oil, and pressed under a weight. They were prepared ahead of time and actually benefitted from the melding of flavors. No doubt eating this luscious sandwich with all the flavors of home was a solace to the newly transplanted Sicilians. Soon the sandwich was widely available around the city.”

Serves 8
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  1. 2 (9-inch round loaves) muffuletta bread, halved crosswise*
  2. ½ pound thinly sliced salami, divided
  3. ½ pound thinly sliced prosciutto, divided
  4. ½ pound thinly sliced mortadella,
  5. ½ pound thinly sliced soppressata, divided
  6. ½ pound thinly sliced provolone,
  7. 5 cups Four Generation Olive Salad, divided
  1. On bottom halves of muffuletta bread, layer half of salami, prosciutto, mortadella, soppressata, and provolone on each bread half. Top each with 2½ cups olive salad, add top half of the loaves; slice sandwiches into quarters, and serve. Muffulettas may be made up to a few hours in advance. Cover, and refrigerate until serving.
  1. *For testing purposes, we used Leidenheimer muffuletta bread.
Louisiana Cookin
Four Generation Olive Salad
Serves 8
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  1. 1 anchovy fillet
  2. 2 tablespoons plus ¼ cup extra-virgin olive oil, divided
  3. 3 cups coarsely chopped cured green olives with pimiento
  4. 2 cups coarsely chopped black olives
  5. 1 cup finely diced celery
  6. 1 cup finely diced carrot
  7. 1 cup thinly sliced fennel
  8. 1 cup finely diced cauliflower (optional)
  9. 4 cloves garlic, minced
  10. ¼ cup capers, chopped
  11. 10 baby artichokes, boiled and quartered
  12. 1 thinly sliced lemon
  13. ¼ cup fresh oregano, chopped
  14. 1 tablespoon lemon juice (optional)
  15. 1 teaspoon ground black pepper (optional)
  16. ½ teaspoon salt (optional)
  1. In a large bowl, combine anchovy and 2 tablespoons olive oil. Mash with a fork until combined. Add olives, celery, carrot, fennel, cauliflower, garlic, capers, artichokes, lemon, and oregano, stirring to combine. Add remaining 1/4 cup olive oil to just cover mixture, and stir well. Cover, and refrigerate 1 hour.
  2. Taste mixture, and add lemon juice, salt, and pepper as needed. Serve.
Louisiana Cookin


  1. Monjunis on Louisiana Ave in Shreveport LA is better than anything I’ve had in New Orleans,Baton Rouge or Lafayette.


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