Giant Muffaletta Sandwich
This Giant Muffaletta Sandwich is a crowd-pleaser, packed with bold flavors and perfect for parties or family gatherings.
Ingredients
For the olive salad
- 1 cup chopped olives (green and black mixed)
- 1/2 cup pimento-stuffed green olives, chopped
- 1/4 cup capers, rinsed and drained
- 1/2 cup roasted red peppers, chopped
- 1/4 cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- to taste salt and pepper
- a sprinkle Italian seasoning For extra flair
For the sandwich
- 1 large round loaf Italian bread Cut in half horizontally
- 1/2 cup thinly sliced salami
- 1/2 cup thinly sliced ham
- 1/2 cup thinly sliced mortadella
- 1/2 cup provolone cheese, sliced
- 1/2 cup mozzarella cheese, sliced
Instructions
Prepare the Olive Salad
- In a medium bowl, combine chopped olives, capers, roasted red peppers, olive oil, red wine vinegar, salt, pepper, and Italian seasoning. Mix everything together well.
Slice Your Bread
- Cut your large round loaf in half horizontally, creating a top and bottom.
Layer the Meats and Cheese
- On the bottom half of the bread, layer your salami, ham, mortadella, provolone, and mozzarella.
Add the Olive Salad
- Spread that olive salad lovingly over the cheese.
Complete the Sandwich
- Place the top half of the bread back on, pressing down gently. Wrap the entire sandwich tightly in plastic wrap.
Let It Chill
- Refrigerate the sandwich for at least one hour (or overnight for best flavor) before slicing.
Slice and Serve
- When you’re ready, cut the sandwich into wedges and serve.
Notes
You can make the olive salad a day in advance. Substitute mortadella with turkey or another deli meat if preferred. Store leftovers tightly wrapped in the fridge for up to two days.