Howdy, Gretchen! I don’t happen to have a recipe for that New Orleans speciality, Muffaletta (also sometimes spelled Muffuletta), on the site. But it’s not hard make the oversized, overstuffed cold-cut and olive sandwich at home. The secret? Buy the olive salad in a jar instead of making your own. You can find prepared olive salad in many large grocery stores (try the ethnic food aisle, or the condiment aisle near the jarred olives), or at Amazon.com. If you can’t find the round muffaletta bread (from which the sandwich gets its name), use a large loaf of Italian or French bread. Split the bread horizontally, then layer on the cheese (usually provolone and Emmentaler or Swiss), and two or three meats (ham, salami, mortadella, capicola). Top with a good amount of the olive salad and re-assemble the bread. Wrap tightly in plastic wrap and refrigerate for at least a couple of hours so everything comes together and the juices from the olive salad soak into the bread. Yum!