Muffaletta Sandwich

Instructions

For the Olive Tapenade Mixture:

1. In a large bowl, mix together the chopped green olives, giardiniera, roasted red peppers, minced shallot, garlic, olive oil, red wine vinegar, basil, and oregano. Stir until well combined.

Assemble the Muffaletta Sandwich:

2. Slice the loaf of bread in half lengthwise and scoop out part of the interior to make room for the olive tapenade mixture. Save the scooped-out bread for another use.

3. Lay the bread halves down with the insides facing up. Spread the olive tapenade mixture evenly over both bread slices.

4. Layer the bottom slice with capicola, mortadella, salami, and provolone cheese.

5. Place the other half of the bread on top to complete the sandwich.

6. Wrap the entire sandwich tightly with plastic wrap. Place a pan or weight on top to press it gently. Let it rest for 1 hour to allow the flavors to meld and the bread to absorb some of the tapenade juices.

7. Unwrap the sandwich and cut into 8 triangular pieces. Serve immediately.

Recipe Details

• Prep Time: 20 minutes
• Resting Time: 1 hour
• Total Time: 1 hour 20 minutes
• Servings: 8
• Difficulty: Easy

Variations & Substitutions

• Use provolone cheese substitute with mozzarella or Swiss cheese.
• Add roasted eggplant or zucchini to the tapenade for extra veggie flavor.
• Swap giardiniera with pickled jalapeños for a spicier twist.
• For smaller sandwiches, use a baguette or ciabatta instead of a round loaf.

Serving Suggestions