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Andrew Zimmern's Muffuletta Sandwich

10 mins
Andrew Zimmern's Muffuletta Sandwich
Meghan Kotz
10 mins


Pickled Red Onions
  • 1/2 cup sugar
  • 1 cup white vinegar
  • 1 red onion, thinly sliced
  • 3 tomatoes, minced
  • 1 medium yellow onion, minced
  • 2 cups mixed sliced olives
  • 1 cup minced celery
  • 3 hot peppers, minced
  • 1/2 cup minced parsley
  • 1 cup minced, marinated sweet cherry peppers
  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar
  • 1 clove garlic, minced
  • 1 tablespoon dried oregano
  • 1 cup fresh basil leaves
  • salt and freshly ground black pepper, to taste
  • 1 large Italian or French bread loaf
  • 3/4 pound sliced soppressata
  • 3/4 pound sliced mortadella
  • 3/4 pound sliced provolone cheese
  • 3/4 pound sliced ham
  • 1/2 head red leaf lettuce

Chef notes

The muffuletta is a classic New Orleans sandwich made famous by Central Grocery, layered with a few different cured meats, provolone and a tangy olive and tomato relish that soaks into the crusty bread. It's a fun, easy and delicious way to feed a crowd.

Technique tip: I like adding a layer of lettuce. I know it's not customary, so leave it out if you're a traditionalist. The sandwich relish gets better the longer it marinates, so allow it to sit overnight in the fridge if you can.

Swap option: It's traditionally made with a two-foot-wide round bread, sliced in half at the waist and filled. If you can find a bread like this, try it. If you're only feeding a few people, you can use a smaller loaf and easily cut this recipe in half.


For the pickled red onions:

Dissolve the sugar in the white vinegar and marinate the sliced red onion in it overnight. Drain and reserve.

For the relish:

In a large bowl, mix together all of the sandwich relish ingredients. Set aside.

For the sandwich:


Slice the bread in half. Put half of the sandwich relish on the bottom piece of bread. Layer the sliced meats, cheese, lettuce and pickled onions, then top it with the other half of the relish. Cover with the top half of the bread.


Roll sandwich tightly in plastic wrap and let sit for 2 hours, turning every 20 minutes to allow the juices to be absorbed equally in the bread halves.


Place bread on a wooden board, slice into small portions and serve.