Italian Muffuletta Sandwich (Print Version)
# Ingredients:
→ Olive Mix Toppings
01 -
1/4 cup chopped roasted red peppers
02 -
1/2 cup green olives, pitted and chopped roughly
03 -
1/2 teaspoon crushed red chili flakes
04 -
1 cup black olives, pitted and roughly chopped
05 -
1 teaspoon oregano (dried)
06 -
1/2 cup diced celery
07 -
1/4 cup capers, drained
08 -
3 garlic cloves, finely minced
09 -
1/4 cup red wine vinegar
10 -
Freshly cracked black pepper to taste
11 -
1/2 cup vegetables from a giardiniera jar, drained and coarsely chopped
12 -
1/2 cup extra virgin olive oil
→ Sandwich Layers
13 -
115 g slices of capicola
14 -
A loaf of round Italian sesame bread, about 25 cm wide
15 -
115 g slices of provolone
16 -
115 g slices of fresh mozzarella
17 -
115 g thin slices of salami
18 -
115 g mortadella cut thin
# Instructions:
01 -
Get a big bowl and toss together the black olives, green olives, roasted red peppers, capers, celery, garlic, and giardiniera. Drizzle in the olive oil and vinegar. Sprinkle with oregano, red pepper flakes, and black pepper. Stir thoroughly. For the best taste, let it chill in the fridge for at least 1 hour or overnight to build flavor.
02 -
Cut your bread loaf horizontally in half. If needed, scoop out a bit of the inside to make room for the fillings. Start by spreading half of your olive mixture on the bottom half. Stack on the capicola, salami, mortadella, mozzarella, and provolone in order. Top it all with the other half of the olive mix. Press the top layer of bread firmly onto the fillings.
03 -
Wrap the loaded sandwich tightly in plastic wrap. Use a heavy pan or skillet to press it down for about 30 minutes. Remove the wrap, slice the sandwich into portions using a sharp knife, and serve straight away. You can chill it for later too—good for up to a day in the fridge.
# Notes:
01 -
Letting it sit for a few hours makes the flavors mix better, so it’s great for make-ahead.
02 -
Traditionally eaten at room temp, though warming it slightly is also an option.