Memphis-Style Muffuletta

Muffuletta sandwiches are what I would have on a deserted if I could choose only one food. I’d even go through the ‘trouble’ of making my own olive salad. When I first ran across this idea for a Memphis-style muffuletta I made a weird face. Huh? Why are you messing with my favorite? The answer was soon obvious: because this is really, really good. Similar to a muffuletta in many ways, but different too.
Memphis-Style Muffuletta

The creamy olive salad in this Memphis-style muffuletta is totally different than a traditional muffuletta mix but it has many of the same flavors. The artichoke hearts are a totally different twist and quite honestly I might find myself adding them to my homemade muffuletta olive salad too.Memphis-Style MuffulettaThe olive salad mix is also great on grilled hot dogs. If you prefer the original, try my more traditional muffuletta sandwich.

Memphis-Style Muffuletta

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings


  • 3/4 cup mayonnaise
  • 1/4 cup Italian salad dressing
  • 3/4 cup chopped green olives
  • 3/4 cup chopped black olives
  • 1/2 cup chopped artichoke hearts
  • 1 cup celery chopped
  • 1/4 teaspoon freshly ground black pepper
  • 10 " round loaf Italian bread a regular-shaped loaf works just fine too
  • Your favorite thin-sliced deli meats
  • American cheese slices


  • Whisk together the mayonnaise and salad dressing.
  • Fold in the olives, artichoke and celery. Season with the pepper.
  • Slice bread horizontally. I like to remove some of the insides of the bread, but that's optional.
  • Spoon half of the olive mixture onto the bottom half of the bread.
  • Add the cheese and meats.
  • Top with the remaining olive mix and top bread half.
  • Wrap tightly in foil or plastic wrap.
  • Refrigerate for at least 1 hour before slicing and serving.

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