Napoleon House Muffuletta

In April of 2020, Napoleon House started offering an Eating in Exile Curbside Menu for the first time since closing their doors to protect their guests and staff from the pandemic. The reaction from the public was phenomenal! Life without Napoleon House’s version of this iconic Italian New Orleans sandwich is no life at all! And they started offering Frozen Pimm’s Cups (OMG!) If curbside is too far away for you, make it at home with this authentic recipe.

Ingredients for the Italian Olive Salad for the Muffuletta:

• 1 cup pimiento-stuffed queen olives, chopped
• ⅓ cup canned artichoke hearts, drained and coarsely chopped
• ½ cup canned chickpeas, drained and coarsely chopped
• ¼ cup cocktail onions, drained and coarsely chopped
• ½ cup pickled vegetables, drained and coarsely chopped
• 1 tablespoon capers, drained
• ¼ cup green pepper, finely chopped
• ½ teaspoon garlic, minced
• ¼ cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• ½ teaspoon black pepper

Ingredients for the Italian Olive Salad for the Muffuletta:

• 1 nine-inch seeded muffuletta bun or Italian seeded bread
• 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)
• ⅔ cup Italian olive salad (Get full olive salad recipe here)

Directions for the Italian Olive Salad for the Muffuletta:

1. Chop olives, artichoke hearts, chickpeas, cocktail onions, pickled vegetables, capers, green pepper and garlic and place in bowl.
2. Add olive oil, red wine vinegar, oregano and black pepper and mix well.
3. Cover and refrigerate for at least 8 hours.
4. May be stored in refrigerator for a week.

Directions for the Italian Olive Salad for the Muffuletta:

1. Preheat oven to 350 degrees.
2. Brush bottom and top halves of bun lightly with olive oil.
3. Layer ham, salami, and cheeses on bottom half of bun.
4. Top with 2/3 cup olive salad and other half of bun.
5. Wrap in foil and bake for 20 minutes or until sandwich is thoroughly heated.

May be served in halves or quarters, as needed.

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