🥪 Giant Muffaletta Italian Sandwich
Ingredients:
🥖 For the Sandwich:
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1 large round Italian loaf or ciabatta boule (about 10–12 inches)
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1/4 lb Genoa salami, sliced
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1/4 lb mortadella or ham, sliced
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1/4 lb capicola or prosciutto
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1/4 lb provolone cheese, sliced
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1/4 lb mozzarella cheese, sliced
🫒 For the Olive Salad (make ahead if possible):
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1 cup green olives, chopped
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1/2 cup black olives, chopped
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1/4 cup roasted red peppers, chopped
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1/4 cup pepperoncini or banana peppers, chopped
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2 tbsp capers (optional)
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2 cloves garlic, minced
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1/4 cup fresh parsley, chopped
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1 tsp oregano
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1/2 tsp red pepper flakes (optional)
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1/4 cup olive oil
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2 tbsp red wine vinegar
🧑🍳 Instructions:
1. Make the Olive Salad:
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Combine all olive salad ingredients in a bowl.
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Stir well and refrigerate for at least 1 hour (or overnight) to let the flavors meld.
2. Prepare the Bread:
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Slice the round loaf in half horizontally.
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Hollow out a little bit of the soft bread from the top and bottom halves to make room for fillings.
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Brush both cut sides with olive oil (optional: add a little olive salad juice for flavor).
3. Assemble:
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Spread a generous layer of olive salad on the bottom half.
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Layer meats and cheeses in your preferred order.
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Top with more olive salad if you like, then place the top half of the bread on.
4. Press & Rest:
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Wrap the sandwich tightly in plastic wrap.
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Place in the fridge for at least 1 hour, weighted down with a plate or cast-iron skillet. This compresses the layers and enhances flavor.
5. Serve:
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Slice into wedges or quarters using a serrated knife.
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Serve cold or room temperature.
🧄 Tips & Variations:
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Swap meats: use turkey, pepperoni, or roast beef if desired.
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Toast it lightly in the oven for a warm muffaletta.
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Make individual versions on ciabatta rolls for lunches or picnics.
Would you like a vegetarian version, mini slider-style recipe, or a muffaletta pasta salad twist?