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Merry

Easy Italian Muffuletta Sandwich Recipe – Perfect for Sharing

Bring the flavors of Italy to your table with the Classic Italian Muffuletta Sandwich! This hearty, layered sandwich features a medley of cured meats, creamy cheeses, and a tangy olive salad, all packed into a round loaf of bread. Perfect for sharing, it’s a must-try for parties, picnics, or any time you crave bold, delicious flavors.
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Prep Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 6 -8 servings
Course: Sandwich
Cuisine: Italian-American
Ingredients Method Notes

Ingredients
  

For the Olive Salad:
  • 1 cup green olives chopped
  • 1 cup black olives chopped
  • 1/4 cup pickled vegetables chopped (such as giardiniera)
  • 2 tablespoons capers rinsed and chopped
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
For the Sandwich:
  • 1 round loaf of muffuletta bread or Italian bread 8-10 inches in diameter
  • 1/4 pound sliced salami
  • 1/4 pound sliced mortadella
  • 1/4 pound sliced ham
  • 1/4 pound sliced provolone cheese
  • 1/4 pound sliced mozzarella cheese

Method
 

Prepare the Olive Salad:
  1. In a medium-sized bowl, mix together the chopped green olives, black olives, pickled vegetables, capers, olive oil, red wine vinegar, oregano, and red pepper flakes. Stir well and refrigerate for at least 1 hour to let the flavors meld.
Prepare the Bread:
  1. Slice the loaf of bread horizontally into two halves. If desired, scoop out some of the soft interior to make room for the fillings.
Assemble the Sandwich:
  1. Spread a generous layer of olive salad on the bottom half of the bread, ensuring some of the marinade seeps into the bread for extra flavor.
  2. Layer the salami, mortadella, ham, provolone, and mozzarella evenly on top.
  3. Spread another layer of olive salad on the inside of the top half of the bread, then place it over the fillings.
Press the Sandwich:
  1. Wrap the assembled sandwich tightly in plastic wrap or aluminum foil. Place a heavy skillet or cans on top to compress the sandwich. Refrigerate for 1-2 hours to let the flavors meld and make slicing easier.
Slice and Serve:
  1. Unwrap the sandwich and slice it into wedges or squares. Serve at room temperature for the best flavor.

Notes

  • Bread Choice: Traditional muffuletta bread is ideal, but you can use ciabatta, focaccia, or any sturdy round loaf as a substitute.
  • Make Ahead: This sandwich tastes even better the next day! Assemble and refrigerate overnight for deeper flavors.
  • Customizations: Feel free to swap out the meats and cheeses for your favorites or add roasted vegetables for a twist.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

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