Classic Muffuletta Sandwich

Ingredients

• 1 cupgiardiniera, drained and chopped
• 1 cuppitted green olives, roughly chopped
• 1/2 cuppitted kalamata olives, roughly chopped
• 1/4 cuproasted red peppers, chopped
• 2garlic cloves, minced
• 2 tbspcapers, chopped
• 1/2 cupextra-virgin olive oil
• 2 tbspred wine vinegar
• 1 tspdried oregano
• 1round muffuletta or Italian sesame loaf (9-inch)
• 1/4 lbsliced Genoa salami
• 1/4 lbsliced mortadella
• 1/4 lbsliced capicola
• 1/4 lbsliced provolone
• 1/4 lbsliced mozzarella

Nutrition / serving

No nutrition data for this recipe — tap Nutrition in Ask Chef AI above for an estimate.

Method

1. 1

   Make the olive salad: combine giardiniera, green olives, kalamata olives, roasted red peppers, garlic, and capers in a bowl. Stir in olive oil, vinegar, and oregano. Let marinate at room temperature at least 1 hour, or refrigerate overnight for best flavor.

   ⏱Start 1:00:00
2. 2

   Split the loaf horizontally. Hollow out a little of the soft crumb from both halves to make room for the filling.

3. 3

   Spoon a generous layer of olive salad, with its oil, over the bottom half, letting it soak into the bread.

4. 4

   Layer salami, mortadella, capicola, provolone, and mozzarella evenly over the olive salad.

5. 5

   Spoon more olive salad over the meats and cheese, then close with the top half of the loaf.

6. 6

   Press the sandwich firmly, wrap tightly in plastic or foil, and let rest at room temperature 30 minutes to 1 hour so the flavors meld and the bread soaks up the oil.

   ⏱Start 30:00⏱Start 1:00:00
7. 7

   Cut into wedges and serve. Muffuletta is traditionally served at room temperature, not hot.