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Muffaletta PoBoy w/Creole Olive Salad


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Rate this recipe 4.8/5 (13 Votes)


  • 1 loaf French bread
  • 1/4 lb. deli ham, thinly sliced
  • 1/4 lb. Genoa salami, thinly sliced
  • 1/4 lb. each, Mozzarella and Provolone cheese, sliced
  • 1 cup olive salad, with oil, (recipe below)
  • 2 tbs.'s poboy spread, (recipe below)
  • Lettuce and sliced tomatoes
  • Marguerite's Creole Poboy Spread
  • 1/2 cup light mayo
  • 1/4 cup Creole or Dijon mustard
  • 1 tbs. ketchup
  • 1 tbs. pickle relish
  • 1 tbs. horseradish
  • Few shakes salt
  • Few shakes Tabasco
  • Combine all ingredients and stir until well blended and chill for 30 minutes. Store any unused portion in an airtight container and store in fridge for up to 3 days.
  • Creole Olive Salad
  • 1 cup stuffed green olives
  • 1 cup black olives
  • 1/2 cup chopped tomatoes
  • 2 cloves of garlic, sliced
  • 1/4 cup pickled jalapenos
  • 1 tbs. sliced green onions
  • 1 tbs. chopped fresh parsley
  • 1 tbs. capers
  • 2 tsp.'s dried oregano
  • 1 tsp. Cajun seasoning
  • 3 tbs.'s red wine vinegar
  • 1/2 cup Virgin olive oil
  • Combine all ingredients except oil in a food processor and pulse until finely chopped and well blended. Place in an airtight container and pour oil over olive mixture and mix well. Let marinate at least overnight. Will keep in fridge for up to 1 week.


Adapted from


Step 1

Split the loaf horizontally. Spread top half with Creole poboy spread. Spread bottom half with olive salad. Place meats and cheeses in layers, on bottom half of bread. Top with shredded lettuce and tomatoes and other half of loaf. Cut in half and serve with a cold beer. Fab!


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