The Greater Muffuletta

This classic New Orleans sandwich was created by the Italian immigrants who brought traditional Sicilian bread, similar to our Pane di Casa, to the Gulf shore town. This is a very traditional version. Ask Chef Josh for ideas if you want to shake it up!


1 loaf, Pane di Casa, split into halves like a bun*
2 tbsp Illiada Extra Virgin Kalamata Olive Oil
1/2 lb Hot Capicolla, thinly sliced
1/2 lb Sopressata, thinly sliced
6 slices Mozzarella
6 slices Smoked Provolone
1 jar Divina Olive Bruschetta


Heat oven to 375°. Brush the split sides of the bread with olive oil and toast in oven for about 5-7 minutes. Let cool.  Once bread is cooled, lay the mozzarella on the bottom half, then layer with hot capicola, soppressata, and smoked provolone. Spread the olive bruschetta evenly over the smoked provolone, starting in the center of the sandwich and working out. Place the top of the bread on the sandwich. Cut into quarters or sixths and serve.

*Want less bread or small servings?  Use 2 Tribeca Rustic French Batards instead of the Pane di Casa?


From The Greater Gouda:
Pane di Casa or 2 Rustic French Batards
Illiada Extra Virgin Kalamata Olive Oil
Hot Capicolla
Smoked Provolone
Divina Olive Bruschetta