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Muffuletta Sandwich

John Caravelli
Print Recipe Pin Recipe
Prep Time 30 minutes
Course Main Course
Cuisine Italian
Servings 8 servings

Equipment

  • Mixing Bowl
  • Parchment Paper or Plastic Wrap

Ingredients
  

For the Olive Salad:

  • 16 oz jar mild giardiniera drained
  • 5.75 oz jar pimiento stuffed olives sliced
  • 24 count jar kalamata pitted olives chopped
  • 1 stalk celery chopped
  • 2 tbsp diced pimientos
  • 2 tbsp capers, plus 1 TBSP liquid from the jar
  • 2 cloves garlic finely chopped
  • 1 tsp dry oregano
  • 1/4 tsp black pepper
  • 1/4 cup extra virgin olive oil
  • 1/4 cup vegetable oil

For the Sandwich:

  • 1 10" large loaf muffuletta bread, split
  • 6 oz capocollo or deli ham thinly sliced
  • 4 oz Genoa salami thinly sliced
  • 4 oz mortadella thinly sliced
  • 4 oz mozzarella
  • 4 oz provolone

Instructions
 

  • Mix all ingredients for the olive salad in a medium bowl. Best to let stand for 30 minutes to combine flavors.
  • After splitting the muffuletta loaf, you may scoop out some of the middle if you want less bread. Spoon some olive salad on the bottom half of the bread and spread evenly. Drizzle with oil from the bowl. Arrange one-half of the capocollo, salami and mortadella. Place the provolone and mozzarella cheeses on top and cover with another layer of the remaining meats. Spread with additional olive salad to cover. Drizzle additional oil on the top half of the loaf. Close the sandwich and wrap in plastic wrap or parchment and let stand for 30 to 90 minutes to marinate. Cut the sandwich into 8 wedges and serve.

Notes

 

  • We purchased the muffuletta bread from Vitale’s Bakery on the Hill. It must be ordered a day in advance. You can always use a loaf of Italian or French bread in its place. It just won’t be as good. 
  • The meats were all from Volpi, purchased at the grocery store. Another excellent option would be from Salume Beddu (available at Parker’s Table on Oakland Ave.)