The muffuletta is a Big Easy twist on the good ol’ Italian sandwich and a super easy party-plate snack that anybody can make for the Big Game. 

Like everything from New Orleans it’s got its own unique style and flavor. It was popularized by Italian immigrants at Central Grocery, a New Orleans landmark in the French Quarter. Essentially, it’s an Italian sub on a unique, round loaf of focaccia bread with an oily spread of olive salad that soaks into the bread.

You can make it with a loaf of Italian bread and jarred giardiniera, pickled Italian vegetables found at most supermarkets.

1 cup marinated olives, chopped finely

1 cup giardiniera, chopped finely

¼ cup olive oil

1 large loaf Italian bread

1/2 lb. sliced capicola

1/2 lb. sliced mortadella

1/2 lb. sliced Genoa salami

1/2 lb. sliced pepperoni

1/2 lb. sliced provolone

Mix together olives and giardiniera in a bowl with olive oil. Let marinate for an hour. Cut bread in half horizontally. Spread oily vegetable mixture across entire bottom of loaf. Layer meats and cheese. Put top back on bread. Then slice sandwich into 1- to 2-inch thick pieces to create perfect party-platter snack. Serves 8.