Muffuletta Sandwich

Ingredients: Olive Salad

1 cup pimento-stuffed green olives, crushed

½ cup drained kalamata olives, crushed

½ cup pepperoncini, drained

¼ cup roughly chopped pickled cauliflower florets

¼ cup marinated cocktail onions

2 cloves garlic, minced

2 tablespoons drained capers

1 tablespoon chopped celery

1 tablespoon chopped carrot

1 teaspoon dried oregano

1 teaspoon dried basil

¾ teaspoon ground black pepper

½ teaspoon celery seed

½ cup olive oil

¼ cup canola oil

¼ cup red wine vinegar


2 (1 pound) loaves Italian bread

8 ounces thinly sliced Genoa salami

8 ounces thinly sliced cooked ham

8 ounces sliced mortadella

8 ounces sliced mozzarella cheese

8 ounces sliced provolone cheese


Step 1: Make the olive salad: Roughly chop together green olives, Kalamata olives, pepperoncini, cauliflower, cocktail onions, garlic, capers, celery, and carrot.

Step 2: Combine with oregano, basil, black pepper, and celery seed in a medium bowl. Add in olive oil, canola oil, and vinegar. Mix together and transfer the mixture into a glass jar (or other nonreactive container). Pour in more oil to cover if needed.

Step 3: Cover jar or container and refrigerate at least 8 hours to overnight.

Step 4: Make the sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling.

Step 5: Spread each piece of bread with equal amounts of the olive salad, including oil.

Step 6: Layer bottom half of each loaf with 1/2 of the salami, ham, mortadella, mozzarella, and Provolone slices.

Step 7: Replace top half on each loaf and cut the sandwiches into quarters.

Step 8: Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s