Muffuletta sandwiches are one of my favorite foods—so much so I’d take one to a deserted island. I even make my own olive salad when I can. When I first heard of a Memphis-style muffuletta, I was skeptical. Why change a classic? But after trying it, the reason was clear: this variation is delicious. It shares many flavors with a traditional muffuletta while bringing something new to the table.
A Totally Different Olive Salad
The olive salad for this Memphis-style muffuletta is creamy and quite unlike the classic muffuletta mix, yet it delivers many of the same savory, briny notes. The addition of chopped artichoke hearts gives it a pleasant twist—I might even add them to my regular homemade muffuletta olive salad from now on.
I often use Blue Plate mayonnaise in my kitchen; I find it gives the olive salad a smooth, familiar flavor. If you can’t find it locally, there are other quality mayonnaise options that work well.
Beyond sandwiches, this olive salad makes a great topping for grilled hot dogs or as a flavorful condiment for other sandwiches. If you prefer the classic style, try the more traditional muffuletta sandwich.
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Memphis-Style Muffuletta
Equipment
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Mixing Bowl
Ingredients
- ¾ cup mayonnaise
- ¼ cup Italian salad dressing
- ¾ cup pimento-stuffed green olives chopped
- ¾ cup black olives chopped
- ½ cup artichoke hearts chopped
- 1 cup celery chopped
- ¼ teaspoon freshly ground black pepper
- 1 load round Italian bread a regular-shaped loaf works just fine too
- Your favorite thin-sliced deli meats
- slices American cheese
Instructions
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Whisk together the mayonnaise and salad dressing.
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Fold in the olives, artichoke hearts and celery.
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Season with the freshly ground black pepper.
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Slice the bread horizontally. Removing some of the crumb is optional but can make the sandwich easier to handle.
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Spoon half of the olive mixture onto the bottom half of the bread.
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Layer cheese and your choice of deli meats over the olive mix.
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Spread the remaining olive mixture on the top half of the bread and close the sandwich.
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Wrap the sandwich tightly in foil or plastic wrap.
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Refrigerate for at least 1 hour before slicing and serving to let the flavors meld.
Notes
Nutrition
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Carbohydrates: 5 g
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Protein: 1 g
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Fat: 28 g
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Sodium: 977 mg
Nutritional values are approximate.