Giant Muffaletta Italian Sandwich

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⏱ Time

  • Prep: 25 minutes
  • Rest (for best flavor): 30–60 minutes
  • Serves: 4–6

🛒 Ingredients

For the Olive Salad (the heart of the sandwich)

  • ½ cup green olives, pitted & chopped
  • ½ cup kalamata olives, pitted & chopped
  • ¼ cup giardiniera (Italian pickled vegetables), chopped
  • 2 tbsp capers, drained
  • 2 cloves garlic, minced
  • ¼ cup olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp dried oregano
  • ½ tsp black pepper

For the Sandwich

  • 1 large round muffaletta bread or sesame Italian loaf
  • 4 oz mortadella, sliced
  • 4 oz salami
  • 4 oz capicola (or ham)
  • 4 oz provolone cheese, sliced
  • 4 oz mozzarella cheese, sliced

👩‍🍳 Step-by-Step Instructions

Step 1: Make the Olive Salad

  • In a bowl, combine:
    • Chopped olives
    • Giardiniera
    • Capers
    • Garlic
  • Add olive oil, vinegar, oregano, and black pepper
  • Mix well
  • Let sit 15–30 minutes (longer = better flavor)

Step 2: Prepare the Bread

  • Slice the muffaletta bread horizontally
  • Lightly hollow out some of the inside bread to make room

Step 3: Layer the Bottom Half

  1. Spread half of the olive salad evenly on the bottom bread
  2. Layer mortadella
  3. Add salami
  4. Add capicola
  5. Top with provolone, then mozzarella

Step 4: Top It Off

  • Spread the remaining olive salad on the cut side of the top bread
  • Close the sandwich firmly

Step 5: Press & Rest (Important!)

  • Wrap tightly in plastic wrap or parchment
  • Place a heavy pan on top
  • Let rest 30–60 minutes at room temperature
    (This lets flavors soak into the bread)

Step 6: Slice & Serve

  • Cut into wedges
  • Serve as-is or lightly warmed in the oven at 175°C / 350°F for 10 minutes

🌟 Tips & Variations

  • Authentic flavor: Never skip the olive salad
  • Extra juicy: Brush bread lightly with olive oil before assembling
  • Spicy version: Add chili flakes or spicy giardiniera
  • Make ahead: Tastes even better after a few hours

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