Muffuletta Sandwich

Recipe by PanNan
READY IN: 45mins


  • Sandwich
  • 1
    loaf Italian bread (8-10 inch round)
  • 12
    lb thinly sliced genoa salami
  • 13
    lb thinly sliced provolone cheese
  • 14
    lb thinly sliced deli smoked ham
  • Olive Salad(can use a jar of your favorite brand or make it yourself )
  • 1
    anchovy fillet, mashed (or equivalent amount anchovy paste)
  • 1
    clove garlic, crushed
  • 13
  • 12
    cup chopped pimento-stuffed green olives
  • 12
    cup chopped ripe olives (black)
  • 12
    cup pickled vegetables (giardiniera)
  • 2
    tablespoons chopped parsley
  • 12
    teaspoon dried oregano


  • If using home made olive salad, make it by mixing all ingredients together.
  • Cover and refrigerate at least 8 hours before assembling sandwich.
  • Cut bread in half horizontally.
  • Remove about 1/2 inch of soft white bread from top layer of each half to make room for the filling, starting about 1/2 from sides.
  • Drain olive salad, reserving liquid.
  • Brush some of the liquid over cut sides of bread and toast under broiler until just lightly browned.
  • Brush a little more liquid on toasted sides and layer salami, 1/2 of the olive salad, the cheese, ham and remaining olive salad on bottom half of bread.
  • Cover with top half of bread and secure with a couple of tooth picks.
  • Place back in oven for a few minutes to heat all ingredients.
  • The cheese should just be warm and starting to get soft, but not runny.
  • Cut into 4 quarters and serve with plenty of napkins.