MUFFULETTA

5 from 1 vote

Classic muffuletta is the ultimate picnic or beach sandwich: a crowd-feeding, hearty meal packed into a single loaf that improves in flavor as it sits!

Prep Time15

Total Time15

Course: light lunch or dinner, Sandwich

Cuisine: American-Italian

Servings: Servings

Calories: 1707kcal

Author: Marisa Franca @ All Our Way

Equipment

Ingredients

For the olive salad:

5 oil-packed Calabrian chiles or 1 fresh Fresno chile chopped
1 shallot finely chopped
2 garlic cloves finely chopped
1 cup Castelvetrano or green Cerignola olives pitted, chopped
¾ cup Picholine or Spanish olives pitted, chopped
½ cup chopped drained piquillo peppers or roasted red peppers from a jar
⅓ cup olive oil
3 tablespoons chopped drained capers
3 tablespoons red wine vinegar
1 tablespoon chopped oregano
Kosher salt freshly ground pepper

For the sandwich:

1 large ciabatta loaf or other soft Italian bread
¼ pound thinly sliced Genoa salami
¼ pound thinly sliced hot Capicola (Capocollo)
¼ pound thinly sliced provolone cheese
½ pound mozzarella
¼ pound thinly sliced mortadella
¼ pound thinly sliced prosciutto

Instructions

Make the olive salad:

In a medium bowl, combine Calabrian chiles, shallot, garlic, both olives, piquillo peppers, oil, capers, vinegar, and oregano. Season with salt and pepper. *

To assemble the sandwich:

 Split the bread in half along the equator line. Divide olive salad, including any liquid, between halves.
Lay salami on bottom half of bread, followed by capocollo, provolone, mozzarella, mortadella, and prosciutto.
Close sandwich and wrap tightly in plastic.
Place between 2 baking sheets and weigh down with a heavy pot or two to flatten slightly.
Let sit at room temperature, turning over halfway, 1–3 hours before cutting into wedges to serve.
* Do Ahead Step: Olive salad can be made 1 day ahead. Cover and chill.

Nutrition