Muffuletta

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Difficulty:

Easy

Prep Time:

20 mins

Cook Time:

6 hrs

Total Time:

6 hrs 25 mins

Pairs well with...

Ingredients

Olive Salad

¾ cup green olives, roughly chopped
½ cup kalamata olives, roughly chopped
¼ cup pickled giardiniera, finely chopped
2 tablespoons capers, drained
2 tablespoons roasted red peppers, finely chopped
2 cloves garlic, minced
1 tablespoon fresh parsley, finely chopped
1 teaspoon dried oregano
½ teaspoon crushed red pepper flakes (optional)
⅓ cup extra-virgin olive oil
1 tablespoon red wine vinegar

Sandwich

1 large round loaf of muffuletta bread or sesame Italian bread (about 9–10 inches)
4 oz sliced mortadella
4 oz sliced ham
4 oz sliced Genoa salami
4 oz sliced capicola
6 oz sliced provolone cheese

1Make the Olive Salad

In a medium bowl, combine the olives, giardiniera, capers, roasted red peppers, garlic, parsley, oregano, and crushed red pepper flakes. Stir in the olive oil and red wine vinegar until well mixed.

Cover and refrigerate for at least 1 hour, or up to a day, to let the flavors come together.

2Slice the bread

Slice the bread horizontally. If the loaf is very tall, scoop out a small amount of the soft interior from both halves to make room for the filling.

3Layer your sandwich

Layer half of the provolone on the bottom half of the bread, followed by the mortadella, ham, salami, and capicola. Spoon half of the olive salad evenly over the meats.

Add the remaining provolone, then finish with the rest of the olive salad. Place the top half of the bread on and press gently.

4Let the flavors meld

Wrap the sandwich tightly in plastic wrap, then foil. Refrigerate for 6–24 hours to let the flavors meld. If you’d like, place a heavy plate or pan on top to help everything settle.

Remove from the refrigerator 30–45 minutes before serving. Slice into wedges and serve at room temperature.