Back when the sandwich first arrived on American shores, it featured Spanish salchichón as an ingredient, a dried and cured sausage that's vaguely similar to salami, but spicier. However ...

Put a large skillet over medium-high heat. Working in batches so as not to crowd the pan, add the salami slices and cook until crisp, about 1 minute per side. As the slices are done, remove them ...

Over this mixture, they layered slices of ham, salami and Provolone cheese. The most famous of all muffuletta sandwiches are found at the historic Central Grocery on Decatur Street in New Orleans.