A round, sesame-seeded Sicilian loaf split and packed with mortadella, salami, ham, provolone, mozzarella and the canonical olive salad: chopped giardiniera, olives, garlic, olive oil and herbs.
Where to eat it: 4 restaurants across 1 city.
The muffuletta was invented at Central Grocery on Decatur Street in 1906 by Sicilian-American Salvatore Lupo, who wanted to serve Sicilian dock workers a lunch they could eat one-handed at the counter. The round seeded loaf comes from the Sicilian muffuletta bread tradition. The olive salad is the dish; the meat is supporting cast. The sandwich travels well and tastes better at room temperature after the olive salad has soaked the bread. Central Grocery still cuts whole and half muffulettas at the original 923 Decatur counter; Cochon Butcher in the Warehouse District makes a chef's-take version with the same instinct.
Common allergens: Gluten, Dairy
Tip from the editors. The olive salad needs at least 4 hours, ideally 24, to mature in the loaf. Pressing the sandwich is non-negotiable; that is what bonds the layers.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Central Grocery in New Orleans is the 1906 Decatur Street Sicilian deli that invented the muffuletta, with $13 half muffulettas built on the round seeded loaf with house olive salad.
Try: Muffuletta (half)
Tip: A half feeds one; a whole feeds two to three. Order to walk and eat in Jackson Square across the street.
Cochon Butcher in New Orleans is the Donald Link sandwich counter and butcher case beside Cochon, with a muffuletta and Le Pig Mac that have outsold the dining room next door.
Signature: Muffuletta, Le Pig Mac
Order: The muffuletta with the house olive salad. Add the Le Pig Mac.
Tip: Lunchtime is queued; come at 11:00 or after 14:00. Same kitchen as Cochon, faster turn.
Mother's in New Orleans is the 1938 CBD cafeteria-line lunch counter at Poydras and Tchoupitoulas, with $12 red beans and rice plates and the Ferdi Special po-boy from the menu.
Try: Red beans and rice
Tip: Lines run long; arrive 11:00 or after 14:00 for the shortest wait, the cafeteria runs fast at the counter.
Killer Poboys in New Orleans is the back-of-Erin-Rose Conti Street po-boy counter, with chef-driven po-boys running Friday and Saturday kitchens to midnight and the bar to 04:00.
Try: Rum-glazed pork belly po-boy
Tip: Friday and Saturday kitchen runs to midnight; the bar runs to 04:00, frozen Irish coffee is the bar order.
More cities are in research. Want muffuletta covered somewhere specific? Tell us where you want to eat.