The muffuletta was created at New Orleans’ Central Grocery in 1906 by Italian expatriates. The sandwich can still be ordered there today.
1 (15-ounce) loaf Italian bread, preferably seeded and round (about 12 inches in diameter)
1 1/2 cups olive salad, or more, to taste (store-bought or homemade)
3 tablespoons oil from olive salad, or more, to taste
3 ounces capicola ham, thinly sliced
3 ounces Genoa salami, thinly sliced
3 ounces mortadella, thinly sliced
3 ounces provolone cheese, thinly sliced
3 ounces Swiss cheese, thinly sliced
Halve loaf of bread lengthwise. Spoon olive salad on one side. Spread out olives, breaking them into pieces with your hands, and gently push into bread. Coat other side of bread with oil.
Layer olive-salad-laden side of bread with overlapping slices of ham, salami, mortadella, provolone, and Swiss. Top with oil-coated side. Cut loaf into four wedges; serve with Zapp’s Cajun Crawtator potato chips and Abita bottled root beer.
Adapted from Oprah.com.