Ingredients
Scale
For the Muffaletta Sandwich:
- 1 large round Italian bread loaf (or focaccia)
- ½ cup olive salad mix (store-bought or homemade)
- 3.5 oz Genoa salami, thinly sliced
- 3.5 oz mortadella, thinly sliced
- 3.5 oz capicola, thinly sliced
- 3.5 oz provolone cheese, thinly sliced
- 3.5 oz mozzarella cheese, thinly sliced
For the Homemade Olive Salad (Optional):
- ½ cup green olives, chopped
- ½ cup black olives, chopped
- ¼ cup roasted red peppers, chopped
- 2 tbsp capers
- 2 tbsp red wine vinegar
- 2 tbsp olive oil
- ½ tsp oregano
- ½ tsp garlic powder
- ½ tsp red pepper flakes (optional)
Instructions
- Slice the Italian bread loaf in half horizontally. Scoop out some of the soft bread inside if needed to make room for the filling.
- If making homemade olive salad, mix chopped green and black olives, roasted red peppers, capers, vinegar, olive oil, oregano, garlic powder, and red pepper flakes in a bowl. Let sit to blend flavors.
- Spread half of the olive salad over the bottom bread half. Layer the Genoa salami, mortadella, and capicola, followed by provolone and mozzarella slices. Top with remaining olive salad.
- Close the sandwich, press gently, and wrap tightly in plastic wrap.
- Refrigerate for at least 1 hour to let the flavors meld.
- Slice into wedges or quarters. Serve chilled or at room temperature. Enjoy!
Notes
You can customize the sandwich with different meats like ham or cheeses like pepper jack. Great make-ahead option—flavors deepen overnight. Pairs wonderfully with chips, soup, or salad!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Sandwiches
- Method: No bake
- Cuisine: American / Italian Fusion
Nutrition
- Serving Size: 1 slice (approx.)
- Calories: 460
- Sugar: 2g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 55mg