Giant Muffuletta Sandwich with Olive Salad and Italian Meats

Name: Giant Muffuletta Sandwich with Olive Salad and Italian Meats
Total time: 30 min
Yield: 3 servings
Cuisine: International
Ingredients: 1 cup (150 g) green olives, pitted and chopped; 1 cup (150 g) black olives, pitted and chopped; 1/2 cup (75 g) roasted red peppers, chopped; 1/3 cup (60 g) pickled giardiniera, chopped; 2 garlic cloves, minced; 1/4 cup (60 ml) olive oil; 2 tablespoons (30 ml) red wine vinegar; 2 teaspoons dried oregano; 2 teaspoons dried basil; Salt and black pepper; 1 large round loaf of Italian or French bread (9 to 10 inches / 23 to 25 cm); 4 oz (115 g) thinly sliced Genoa salami; 4 oz (115 g) thinly sliced mortadella; 4 oz (115 g) thinly sliced chicken ham; 4 oz (115 g) sliced provolone cheese; 4 oz (115 g) sliced mozzarella cheese

Wassafatouma

Recipe Contributor

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30 mins

3 Servings

The muffuletta is a big round sandwich filled with cured meats, cheeses and a chunky, garlicky olive salad that soaks into the bread. Pressing it for a while lets the flavors come together, so it is perfect for making ahead for picnics, parties or game day.

Giant Muffuletta Sandwich with Olive Salad and Italian Meats

Preparation Steps

1Step 1

Combine the green and black olives, roasted peppers, giardiniera and garlic in a bowl. Stir in the olive oil, vinegar, oregano and basil and season with salt and pepper.

2Step 2

Cover the olive salad and refrigerate for at least 1 hour, or overnight, so the flavors blend.

3Step 3

Cut the loaf in half horizontally. If it is very thick, pull out some of the soft crumb from each half to make room for the filling.

4Step 4

Spoon half of the olive salad, with some of its oil, over the bottom half of the bread. Layer the salami, mortadella, chicken ham, provolone and mozzarella on top.

5Step 5

Spread the rest of the olive salad on the cut side of the top half and place it on the sandwich.

6Step 6

Wrap the sandwich tightly in plastic wrap or foil. Set a heavy skillet or a few cans on top and leave in the fridge for 30 to 60 minutes.

7Step 7

Unwrap, cut into wedges with a serrated knife and serve at cool room temperature.

Tips & Variations

Let the olive salad rest overnight if you can; it gets better and the oil soaks into the bread more evenly.
Use pork ham, capicola or turkey in place of the chicken ham, and swiss cheese instead of mozzarella.
Keep the wrapped sandwich in the fridge and eat within 1 day; do not leave it out at room temperature for more than 2 hours. Leftover olive salad keeps for up to 1 week.

Giant Muffuletta Sandwich with Olive Salad and Italian Meats

Preparation Steps

Tips & Variations

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