Classic Muffuletta Olive Salad (Printable Version)
Savory Italian meats, cheeses, and briny olive salad layered within crusty bread for a hearty, iconic sandwich.
# Ingredients:
→ Olive Salad
01 -
55 g large pimento-stuffed green olives, finely chopped
02 -
55 g pitted black olives, finely chopped
03 -
55 g giardiniera, finely chopped
04 -
40 g marinated roasted red peppers, finely chopped
05 -
1 clove garlic, finely chopped
06 -
60 ml extra-virgin olive oil
07 -
7 ml red wine vinegar
08 -
5 ml capers
09 -
2.5 ml freshly ground black pepper
10 -
2.5 ml celery salt
→ Sandwich Assembly
11 -
1 round Italian bread loaf with sesame seeds (23 cm diameter), or 1 ciabatta or French bread loaf (30 cm)
12 -
115 g sliced low-moisture mozzarella cheese
13 -
115 g thinly sliced Genoa salami or pepperoni
14 -
115 g thinly sliced provolone cheese
15 -
115 g thinly sliced mortadella or deli ham
16 -
115 g thinly sliced capicola, coppa or prosciutto
17 -
Pickled pepperoncini, for serving (optional)
18 -
Potato chips, for serving (optional)
# Steps:
01 -
Combine chopped green olives, black olives, giardiniera, roasted red peppers, and garlic in a medium bowl. Add olive oil, red wine vinegar, capers, black pepper, and celery salt. Mix thoroughly. Cover and refrigerate for at least 1 hour, up to one week.
02 -
Using a serrated knife, slice the bread loaf horizontally. Place both halves cut side-up. If the bread halves exceed 4 cm in height, remove some of the soft interior to create space for the fillings.
03 -
Evenly spread half of the olive salad with its oil onto the bottom bread half. Layer half of the mozzarella, all the salami, half of the provolone, all the mortadella, the remaining mozzarella, all the capicola, and the remaining provolone in this order.
04 -
Press the remaining olive salad with a spoon to release excess oil into a bowl, then evenly distribute the salad atop the layered cheese. Drizzle the cut side of the top bread with reserved olive oil. Close by placing the top bread half over the fillings.
05 -
Wrap the assembled sandwich tightly in aluminum foil. Place a heavy object, such as a Dutch oven, on top and allow it to rest at room temperature for 1 to 3 hours to compress and meld the flavors.
06 -
For toasted texture, heat oven to 190°C. Place the foil-wrapped sandwich directly onto the rack and bake until the bread is crisp, 10 to 20 minutes.
07 -
Remove foil. Cut the sandwich into wedges with a serrated knife. Serve immediately, with pickled pepperoncini or potato chips if desired.
# Notes:
01 -
Olive salad can be prepared up to one week in advance and refrigerated in an airtight container.
02 -
Tightly wrapped leftovers should be refrigerated for up to two days; reheat in a 190°C oven, wrapped in foil, until warmed through.