Muffaletta Sandwich

Save this page

More Red Hot Recipes

Olive Salad

• 2 lg. pepperoncini
• 3/4 cup pimento-stuffed olives
• 1/4 cup pitted Kalamata olives
• 1/2 cup giardiniera (Italian pickled vegetables)
• 3 - 4 pickled onions
• 2 Tbsp. capers
• 1 clove garlic, roughly chopped
• 1 tsp. dried oregano
• 2 tsp. fresh lemon juice
• 2 Tbsp. olive oil

• Drain all ingredients and put everything in the bowl of a food processor
• Pulse the mixture until roughly chopped
• Refrigerate 2 hours before using

The Sandwich

• 1/4 lb mozzarella cheese
• 1/4 lb provolone cheese
• 1/4 lb capicola
• 1/4 lb hard salami
• 1/4 lb mortadella
• 1 10” round Italian Bread

• Slice the bread horizontally and spoon a layer of the olive salad onto the cut bottom of the bread
• On top of the olive salad, layer the deli meats and cheeses
• Spread a generous portion of olive salad on top of the meat and cheese
• Brush some of the oil from the olive salad on the inside of the top bread layer and place on top of sandwich.
• Wrap in plastic wrap until ready to eat and then cut sandwich into wedges (like cutting a pizza)