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I’m thrilled to share a fantastic sandwich that has stolen my heart: the Muffaletta. As someone who adores California Ripe Olives (I can go through a can a day!), I love how this recipe for Muffaletta features them in a fabulous Magic Elixir. Every bite of this sandwich is a flavor explosion that will keep people returning for more.
If you’ve been following me for a while, you know that I consider ripe olives a Magic Elixir. They’re versatile and add a fantastic burst of flavor to almost anything, whether used as a dressing, a sauce, or as a delectable topping on a salad.
California is the powerhouse behind more than 95% of the olives grown in the U.S. I have a deep respect for the hundreds of farmers working year-round to bring these precious ripe olives from their farms to our tables.
To learn how ripe olives are grown in California
Now, let’s talk Muffaletta. This sandwich has been gracing tables for more than a century, and it originated in the beautiful city of New Orleans. The special Muffaletta bread truly takes this sandwich to the next level. But the secret sauce—literally—is the olive mixture.
Now, let’s talk Muffaletta. This sandwich has been gracing tables for more than a century, and it originated in the beautiful city of New Orleans. The special Muffaletta bread truly takes this sandwich to the next level. But the secret sauce—literally—is the olive mixture.
Just one look at my step-by-step pictures you’ll see that making your own Muffaletta at home is much simpler than you might think, and the flavor explosion is well worth the effort. Swipe up to see the step-by-step photos!
Pile more Muffaletta mixture on the bread than you think you need. It’s really the soul of this sandwich, especially because we’re skipping the mayo.
SWIPE up to get the full recipe!