Muffaletta

READY IN: 24hrs
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • Olive salad
  • 1
    cup marinated artichoke hearts, sliced
  • 12
    cup carrot, shredded
  • 12
    cup celery rib, shredded
  • 12
    cup green olives, pitted and chopped
  • 12
    cup roasted red pepper, chopped
  • 12
    cup mild banana pepper, chopped
  • 12
    cup kalamata olive, pitted and chopped
  • 12
    cup marinated mushrooms, chopped
  • 12
    cup cocktail onion, chopped
  • 14
    cup tiny capers, drained
  • 2
    tablespoons red wine vinegar
  • 3
    anchovy fillets, chopped
  • 2
    teaspoons dried oregano
  • 14
    teaspoon banana pepper brine
  • For the Muffaletta
  • 1
    loaf muffaletta bread (8-inch round)
  • 2
    ounces provolone cheese, sliced
  • 2
    ounces deli ham, sliced
  • 2
    ounces capicola, sliced (hot and or or mild)
  • 2
    ounces mortadella, sliced
  • 2
    ounces mozzarella cheese, sliced
  • 2
    ounces genoa salami, sliced
  • 2
    ounces pepperoni, sliced
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DIRECTIONS

  • Combine the olive salad ingredients and refrigerate 24 hours in advance to allow the flavors to meld and mellow.
  • To make the sandwich, cut the bread in half, layer on half the meats and cheeses; spoon half the olive salad on top.
  • Layer the remainder of the meats and cheeses and top with the remainder of the olive salad.
  • Slice into wedges and serve.
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