Description
A culinary masterpiece featuring layers of meats, cheeses, and olive salad in a crusty round Italian loaf.
Ingredients
Scale
- 1 cup green olives, pitted and coarsely chopped
- 1 cup black olives, pitted and coarsely chopped
- 1/2 cup giardiniera (Italian pickled vegetables), drained and coarsely chopped
- 1/4 cup roasted red peppers, chopped
- 1/4 cup capers, drained
- 1/2 cup celery, finely chopped
- 3 cloves garlic, minced
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- Freshly ground black pepper, to taste
- 1 large round Italian sesame seed bread (about 10 inches in diameter)
- 4 oz. thinly sliced mortadella
- 4 oz. thinly sliced salami
- 4 oz. thinly sliced capicola
- 4 oz. thinly sliced provolone cheese
- 4 oz. thinly sliced mozzarella cheese
Instructions
- Prepare the Olive Salad: In a large mixing bowl, combine the green and black olives, giardiniera, roasted red peppers, capers, celery, and minced garlic. Drizzle with extra virgin olive oil and red wine vinegar. Sprinkle oregano, red pepper flakes, and black pepper to taste. Mix well and let it sit for at least 30 minutes.
- Assemble the Sandwich: Slice the round bread in half horizontally. Spread a portion of the olive salad over the bottom half. Layer the mortadella, salami, and capicola on top. Add a layer of provolone and mozzarella cheese, then top with more olive salad and place the top half of the bread on.
- Press and Serve: Wrap the sandwich tightly in plastic wrap or place a cutting board on top with a heavy object. Let it rest for at least an hour or overnight for maximum flavor. Slice into wedges and serve.
Notes
Customize with different vegetables or substitute meats to your preference. Muffuletta tastes even better the next day.
Nutrition
- Serving Size: 1 sandwich
- Calories: 600
- Sugar: 2g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg