po’boy muffuletta melt ~ part one

muffaletta olive mix

Another first here in my kitchen:  the muffuletta sandwich.  I’m sure if you like sandwiches, deli meats and vinegar-y things you have heard of the New Orleans classic.

Chances are you’ve also heard of an oyster or shrimp po’boy.  So this muffuletta recipe, rather than using salami, adds in the greatness of fried shrimp {or oysters if you prefer} and is loaded with cheese and other flavors.  I purchased the muffuletta olive mix from a nearby gourmet shop but if you’re feeling ambitious you could make it yourself.


  • 1 large boule, cut in half and with half of the bread on each side scooped out
  • 1 cup mayonnaise
  • 1/4 cup honey mustard
  • 1 tablespoon honey
  • 1 teaspoon soy sauce
  • 2 cups muffuletta olive mix with juices
  • 1 small jar marinated artichoke hearts with juice
  • about 1/4 pound each of sliced provolone, swiss, mozzarella, fontina and any other desired cheeses
  • about 1/2  a large jar roasted red peppers, cut into bite-sized pieces
  • 6-8 fried shrimp or oysters

Preheat oven to 400F. In a medium bowl combine the mayonnaise, honey mustard, honey and soy sauce, stirring until well blended.

Place the scooped out boule halves onto a large sheet of foil on counter.

po'boy muffuletta

Spread each half of boule with 1/3 of the mayo mixture, reserving a third for later.  Spoon the muffuletta olive mix onto each half, letting juices soak into bread, then add the artichoke hearts with marinade on each side as well.

Place layers of the different cheeses on each half of boule, reserving a few slices for later.  If you can’t find sliced fontina in your area, just get a wedge and slice it as best you can like I did here.  The flavor is worth it.

meatless muffuletta sandwich

Place the roasted red peppers followed by the rest of the cheeses onto each half.  Spread the remaining mayonnaise mixture on each half.  In the center of bottom half only, place the fried shrimp or oysters {again I purchased these at a local gourmet shop}.

Carefully close the sandwich, wrap generously and snugly in foil ~ a second generous piece coming over the top, too ~ and bake at 400F for 25 minutes.

Allow to cool, then wrap in plastic wrap and weigh down with a stable, centered object.  {updated }

po'boy muffuletta

Place in a cool spot ~ yes folks, it is supposed to be that tall at first ~ wow!  After several hours flip the sandwich, place the weight centered on top again and leave it overnight.

Part 2 coming very soon… {and please check part 2 for updates on recommendations}


5 comments on “po’boy muffuletta melt ~ part one

  1. This is going to be great! I love these!! Can’t wait to see part II!

  2. This is over the top! I love muffuletta!

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