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Muffoletta sandwich

LOS ANGELES, California, USA — Sicilian immgrants in New Orleans developed the muffoletta sandwich in 1906. 


The muffoletta sandwich consists of the muffoletta bread, sliced in half through the “equator” and filled with the muffoletta olive salad and thin slices of mortadella (Italian sausage), cappicola (an Italian ham), salami (hard Italian or Genoa salami), provolone (Italian cheese), and emmantaler (a Swiss cheese).


The sandwich is constructed by first painting olive oil on the insides of the two halves of bread.  The olive oil seals the bread so that it can then hold a thick layer of olive salad: about ¼ cup is added to each half.

Then Italian meats (a 10" loaf uses ¼ pound each of mortadella, cappicola and salami) are layered thickly on one side, and the cheese (¼ pound each of provolone and emmantaler) are layered thickly on the other side.

Thickly means that each muffoletta sandwich is filled with 1¼ pounds of meat and cheese plus half a cup of olive salad.

The two halves are then joined and wrapped, so that none of the filling leaks out from the inside.  Thus the advantage of the muffoletta loaf:  its round shape and interior pocket securely encloses the filling.

Meal for 4 or more

One hundred years ago, a 10" muffoletta sandwich made a farmer’s lunch.  Today, a single muffoletta sandwich can be cut into 8 pie-shaped pieces and shared by a group of friends.

Joe O'Connell is senior research specialist for Muffoletta Ltd., the official resource for information about the authentic muffoletta.

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