A traditional Sicilian sandwich for a lunch break or a snack

04/29/2025

In this article, we want to share a recipe for delicious sandwiches that you can fill in countless ways and enjoy during your lunch break or take with you for an outdoor picnic with friends. They are Muffulettas, a soft round bread from Sicilian tradition with a crispy and flavorful sesame seed topping.

This recipe was suggested by our Cesarina Mariolina from Menfi. In Sicily, Muffulettas are traditionally prepared for breakfast on All Souls’ Day in their "cunzata" version, which we present here. But they are so tasty that there is always a good reason to bake them!

Muffulettas

Sicilian Muffuletta

The Muffuletta (also known as muffoletta, moffoletta, muffoletto, or muffulietta) is a round, sesame-covered sandwich bun that is an icon of Palermo’s street food. Its origins are believed to be very ancient, even predating the Roman Empire, though the exact etymology of its name remains uncertain. Some theories suggest a French influence, as the word "mou" means "soft," which would describe the bun’s texture. Others link it to the Saxon word "muffin," which refers to a small round bread.

Regardless of its origin, what truly matters is that this delicious sandwich has won over many hearts, even crossing borders and making its way to the United States. Brought overseas by Sicilian immigrants between the 19th and 20th centuries, the Muffuletta became famous in New Orleans thanks to the entrepreneurial spirit of Salvatore Lupo. In 1906, he opened the Central Grocery, where he sold these sandwiches under the slogan "muffuletto caldo, caldo!" Since then, the Muffoletta has become a staple, and alongside hot dogs and fries, you can find this flavorful sandwich in the U.S., often filled with vegetables, onions, black olives, and provolone cheese.

Sicilian Muffulettas

Tasty sesame seed sandwiches to fill in a thousand different ways

DifficultyEasy

Preparation time1h 30m

Cooking time15m

Servings6

€

CostLow

Ingredients

Ingredients for the dough:
1 kg of type 0 flour
500 g of room temperature water
25 g of fresh yeast
20 g of salt
20 g of sugar
50 g of extra virgin olive oil
Sesame seeds to taste
Ingredients for the filling:
Extra virgin olive oil
Anchovy fillets in oil
Salt
Pepper
Oregano
Grated caciocavallo cheese

Method

Sift the flour into a bowl. In a glass, dissolve the crumbled yeast and sugar in a portion of the water.
Pour the flour onto a work surface, forming a well in the center. Gradually add the dissolved yeast and sugar while kneading, then slowly incorporate the remaining water. The dough should be very soft.
Add the olive oil, then the salt. Shape the dough into a ball and let it rest in a bowl for about 20 minutes.
Divide the dough into six 160 g portions and slightly flatten them into discs. Moisten the top surface of each disc, then press it onto a plate filled with sesame seeds, coating the top.
Place the dough discs on a baking tray, cover them, and let them rise for about an hour.
Place a bowl of water in the oven (this will help keep the muffolette soft) and preheat to 200°C. Bake for 15 minutes.
Once baked, cut each muffoletta in half and season with extra virgin olive oil, anchovy fillets, oregano, salt, pepper, and grated caciocavallo cheese.

Tip: A variation of the classic muffoletta includes fresh sliced tomatoes. In some Sicilian towns, they are also filled with ricotta, tuna, lard, cold cuts, or even beef spleen.