Italian Muffuletta Sandwich
Italian Muffuletta Sandwich
Italian Muffuletta Sandwich
Italian Muffuletta Sandwich

Italian Muffuletta Sandwich

David Venable

Need to feed a crowd? You can feed 12-14 people with this single sandwich. Talk about a tailgating touchdown!

Olive Spread

  • 1/2 cup pimento-stuffed green olives
  • 1/2 cup pitted Kalamata olives
  • 1/2 tsp garlic, minced
  • 1/4 cup cocktail onions
  • 1/2 cup Pepperoncini
  • 1/4 cup capers
  • 1/4 cup pickled cauliflower, roughly chopped
  • 1/4 cup diced celery
  • 1/4 cup diced carrots
  • 1/4 cup red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1/4 tsp celery seed
  • 2 tsp dried oregano
  • 1 tsp dried basil

Directions

To prepare the Olive Spread, put all the ingredients into the bowl of a food processor. Pulse the mixture until finely chopped. Set aside.
To prepare the sandwich, cut the bread in half horizontally. Scoop out some of the bread from the center of the top half, creating a dome effect. (You need space for the fillings!) Then, evenly spread the olive mixture on both halves of the bread.
Evenly layer the ham, salami, Provolone, capicola, mortadella, and Mozzarella, in that order, on the bottom of the sandwich. Then, carefully place the top half of the bread, olive-spread-side down, onto the layered meats and cheeses.
Wrap the entire sandwich in plastic wrap and refrigerate for at least for 1 hour. (Refrigerate up to 24 hours.) Slice the sandwich into 12–14 wedges and serve.

Sandwich

  • 1 large round Italian loaf
  • 3 oz ham, thinly sliced
  • 3 oz Genoa salami, thinly sliced
  • 3 oz Provolone, thinly sliced
  • 3 oz capicola, thinly sliced
  • 3 oz mortadella, thinly sliced
  • 3 oz Mozzarella, thinly sliced

Cook's Notes

Use an electric knife to cut this thick, hearty sandwich into wedges.

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