This post is sponsored by Turano Baking Company. All opinions are my own.

One of the best parts of making your own muffuletta sandwich recipe is visiting my local Italian market to pick out ingredients. A muffaletta is basically just a huge sandwich. Made on specialty bread and stuffed with Italian meats and cheeses, it’s super hearty and meant for sharing. Cut it into pieces—there’ll be plenty to go around!

As with many classic recipes, the origin of the famous Muffaletta Sandwich is often disputed. Some food historians trace its origin back to the Central Grocery Company on Decatur Street in New Orleans. According to legend, Sicilian immigrant and deli owner Salvatore Lupo developed the sandwich in 1906. But, like I said, things are complicated. Another New Orleans deli called Progress Grocery Company (owned by the Perrone family) claims they developed the sandwich in 1924.

Muffaletta isn’t just the name of the sandwich. It’s also the name of the bread it’s made of. And don’t skimp on the muffuletta bread! I use a 2-pound Italian round bread loaf from Turano Baking Company. It’s the perfect size and density. It’s just the perfect bread for muffuletta! Some people love sesame seeds on their muffuletta bread, but that one is all up to you. When I make muffaletta, I always add mozzarella and provolone—two of my favorite cheeses! My four mainstay meat choices are mortadella, soppressata, Genoa salami, and capocollo. The signature condiment in a muffaletta is a classic mix of olives and pickled vegetables. Most Italian markets will carry jars of muffaletta olive spread. I make my own homemade giardiniera and it goes great on top of my sandwich for extra flavor and a little kick. So good! Mangiamo!