Name: New Orleans-Style Muffuletta with Homemade Giardiniera
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 2
Ingredients: 1 ciabatta loaf (or 1 Sicilian muffuletta if you can get it), cut in half horizontally; 2 tbsp Cochon giardiniera (see Know-how and recipe, below); 60 g sliced coppa (or any dry-cured ham); 60 g sliced mortadella; 30 g sliced salami; 30 g sliced provolone cheese (if you can’t find it, use gruyère); 1 bay leaf; 5 tsp black peppercorns; 240 ml white wine vinegar; 4 tbsp olive oil; 2 tbsp salt; 2 tbsp caster sugar; 1 pinch large pinch chilli flakes; 1 pinch large pinch dried oregano; 200 g cauliflower florets (from about ½ small cauliflower); 2 carrots, cut into 4mm slices; ½ small onion, sliced; 2 cloves garlic cloves, bashed; 2 celery sticks, sliced into 1.5cm chunks; 50 g pepper-stuffed green olives, roughly chopped; 25 g mild pickled green chillies

New Orleans-Style Muffuletta with Homemade Giardiniera

A classic New Orleans sandwich loaded with cured meats, provolone, and a tangy pickled vegetable relish called giardiniera.

Prep25 min

Cook5 min

Total30 min

DifficultyMedium

Servings2

This muffuletta sandwich is a beloved staple of New Orleans, originating from Central Grocery Co. in 1906. It layers Italian cured meats and cheese on a round sesame bread, but here we use a ciabatta loaf for ease.

The key is the giardiniera, a vibrant pickled vegetable relish that adds crunch and acidity. You'll need to prepare it a couple of days ahead, but the result is a sandwich that's both hearty and refreshing—perfect for a picnic or a quick lunch.

Method

For the giardiniera, toast the bay leaf and peppercorns in a dry pan for 3-4 minutes until fragrant, then set aside. Combine the vinegar, olive oil, salt, sugar, chilli flakes and oregano in a saucepan and bring to a simmer. Add the bay leaves and peppercorns, then leave to infuse for 5 minutes.
Put the rest of the ingredients in a large container (about 5 litres), then strain the pickling liquid over the vegetables (discard the bay leaf and peppercorns). Cover the container and keep somewhere cool for 2 days before using. When ready to use, strain and discard the liquid, then pulse the pickled veg in a food processor to give a coarse purée (see tip).
Spread each half of bread with giardiniera. On the bottom piece of the bread, lay out the coppa, then the mortadella, followed by the salami. Finish with the provolone, then top with the other half of bread.
If you want your sandwich hot, put it in a 350°F/325°F fan/gas 4 oven for about 5 minutes (or serve at room temperature). Slice and serve.

💡 Tips

Make the giardiniera at least 2 days ahead for best flavor; it keeps in the fridge for up to 2 weeks.
If you don't have a food processor, finely chop the pickled vegetables by hand.
For a vegetarian version, omit the meats and add extra provolone or roasted vegetables.

New Orleans-Style Muffuletta with Homemade Giardiniera

Ingredients

For the cochom giardiniera (makes around 800g)

Method

💡 Tips

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