Muffaletta "sandwich" (new Orleans) Recipe

Make tapenade

Place the pitted black olives, rinsed capers, minced garlic, and red pepper flakes (if using) into a food processor or small bowl. Pulse or chop until coarsely combined — you want a spreadable, slightly chunky texture rather than a smooth paste.

Transfer mixture to a bowl; stir in the extra-virgin olive oil, fresh lemon juice, chopped parsley, and black pepper. Taste and adjust seasoning with additional lemon or pepper. If too thick, add up to 1 tablespoon more olive oil. Set aside to allow flavors to meld (10–15 minutes ideal).

Prep bread

Using a serrated knife, slice the round loaf horizontally to create a top and bottom half. Scoop or remove some of the soft interior from each half if the loaf is very dense — this prevents an overly bready sandwich.

Spread 1 tablespoon softened butter evenly over the cut face of both the top and bottom halves. This helps toast and create a slight barrier to prevent sogginess from the tapenade and tomato.

Toast loaf (optional but recommended)

Preheat a large skillet or griddle over medium heat. Place the buttered cut faces down and toast until golden and fragrant, 3–5 minutes. Alternatively, place the halves cut-side up under a broiler for 2–3 minutes, watching closely to avoid burning. Remove from heat.

Assemble sandwich

Spread a generous layer (about 3/4 cup) of the black olive tapenade over the bottom half of the toasted loaf, spreading to the edges. Arrange half the Taleggio cheese over the tapenade in an even layer. Top the cheese with the sliced heritage tomato, arranging slices in a single overlapping layer. Lightly season the tomato with 1/4 teaspoon coarse sea salt and a few grinds of black pepper. Layer the prosciutto/heritage ham over the tomato, folding slices if necessary. Finish with the remaining Taleggio cheese over the meat. If using, drizzle 1 teaspoon aged balsamic and 1 teaspoon olive oil lightly over the top cheese for brightness.

Place the top half of the loaf over the assembled sandwich and press down gently to compact. If you prefer the cheese slightly melted, return the whole assembled sandwich to the skillet over very low heat, cover with a lid, and warm for 2–4 minutes until the Taleggio softens but the bread doesn’t burn.

Let the sandwich rest 2 minutes, then using a sharp serrated knife, cut into 6–8 wedges or into quarters for serving. Serve immediately.

Optionally brush cut edges with a little olive oil and sprinkle a touch more coarse sea salt. Serve with extra tapenade on the side for spreading and a simple salad or pickled vegetables to complement the rich cheese and olive flavors.