Muffuletta

Name: Muffuletta
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 4 to 6 servings
Ingredients: Olive Salad: ¾ cup green olives, roughly chopped; Olive Salad: ½ cup kalamata olives, roughly chopped; Olive Salad: ¼ cup pickled giardiniera, finely chopped; Olive Salad: 2 tablespoons capers, drained; Olive Salad: 2 tablespoons roasted red peppers, finely chopped; Olive Salad: 2 cloves garlic, minced; Olive Salad: 1 tablespoon fresh parsley, finely chopped; Olive Salad: 1 teaspoon dried oregano; Olive Salad: ½ teaspoon crushed red pepper flakes (optional); Olive Salad: ⅓ cup extra-virgin olive oil; Olive Salad: 1 tablespoon red wine vinegar; Sandwich: 1 large round loaf of muffuletta bread or sesame Italian bread (about 9–10 inches); Sandwich: 4 oz sliced mortadella; Sandwich: 4 oz sliced ham; Sandwich: 4 oz sliced Genoa salami; Sandwich: 4 oz sliced capicola; Sandwich: 6 oz sliced provolone cheese

Pairs With Chardonnay, Pinot Noir, Sauvignon Blanc

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Difficulty:: Easy
Prep Time:: 20 minutes
Cook Time:: 360 minutes
Total Time:: 380 minutes
Yield:: 4 to 6 servings

Ingredients

Olive Salad

¾ cup green olives, roughly chopped 1 1/2 cups green olives, roughly chopped
½ cup kalamata olives, roughly chopped 1 cup kalamata olives, roughly chopped
¼ cup pickled giardiniera, finely chopped 1/2 cup pickled giardiniera, finely chopped
2 tablespoons capers, drained 4 tablespoons capers, drained
2 tablespoons roasted red peppers, finely chopped 4 tablespoons roasted red peppers, finely chopped
2 cloves garlic, minced 4 cloves garlic, minced
1 tablespoon fresh parsley, finely chopped 2 tablespoons fresh parsley, finely chopped
1 teaspoon dried oregano 2 teaspoons dried oregano
½ teaspoon crushed red pepper flakes (optional) 1 teaspoon crushed red pepper flakes (optional)
⅓ cup extra-virgin olive oil 2/3 cup extra-virgin olive oil
1 tablespoon red wine vinegar 2 tablespoons red wine vinegar

Sandwich

1 large round loaf of muffuletta bread or sesame Italian bread (about 9–10 inches) 2 large round loaves of muffuletta bread or sesame Italian bread (about 9-10 inches each)
4 oz sliced mortadella 8 oz sliced mortadella
4 oz sliced ham 8 oz sliced ham
4 oz sliced Genoa salami 8 oz sliced Genoa salami
4 oz sliced capicola 8 oz sliced capicola
6 oz sliced provolone cheese 12 oz sliced provolone cheese

Instructions

Make 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.
Slice 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.
Layer 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.
Let 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.