Napoleon House’s Spin on the Muffuletta
Do you like your muffuletta hot or cold? It’s a common debate.
The sandwich originated at Central Grocery in New Orleans based around the old traditional Sicilian bread. Now, it’s one of the most popular New Orleans sandwiches aside from the po-boy.
Executive chef Chris Montero demonstrates how to create the Napoleon House’s version of the muffuletta.
Montero says, “Once you’ve had the hot muffuletta with the crispy cheese, it’s hard to go back.”
Napoleon House Muffuletta
Preheat oven to 350 degrees.
- 1 9-inch seeded muffuletta bun or Italian seeded bread
Brush bottom and top halves of bun lightly with olive oil.
- 4 slices ham (about 4 ounces)
- 5 slices Genoa salami (about 2 ounces)
- 3 slices provolone cheese (about 2 ounces)
- 3 slices swiss cheese (about 2 ounces)
Layer on bottom half of bun.
- 2/3 cup Italian olive salad (Get full olive salad recipe here.)
Top with olive salad and other half of bun.
Wrap in foil and bake for 20 minutes or until sandwich is thoroughly heated.
Makes one 9-inch sandwich. May be served in halves or quarters, as needed.
Napoleon House lists this as the official recipe. Chef Chris Montero slightly adjusts the recipe in the demonstration. You can use these additions to play up the traditional muffuletta recipe:
- Add 3 slices of Chisesi’s ham
Recipe courtesy of Napoleon House