Muffuletta Olive Mix (Printable Recipe)
Layers of tasty Italian meats and cheeses with tangy olive mix packed in crusty bread for a filling, famous sandwich.
# Ingredients You'll Need:
→ Olive Salad
01 -
55 g giardiniera, cut up small
02 -
55 g pitted black olives, chopped nice and fine
03 -
55 g green olives with pimento, chopped up
04 -
1 clove garlic, minced up
05 -
40 g roasted red peppers from a jar, diced
06 -
5 ml capers
07 -
7 ml red wine vinegar
08 -
2.5 ml celery salt
09 -
2.5 ml ground black pepper
10 -
60 ml extra-virgin olive oil
→ Sandwich Assembly
11 -
1 sesame Italian round loaf (about 23 cm) or a long French or ciabatta loaf (about 30 cm)
12 -
115 g thin slices of provolone
13 -
115 g sliced mortadella or ham from the deli
14 -
115 g sliced capicola, coppa, or prosciutto
15 -
115 g sliced mozzarella (low moisture)
16 -
115 g thinly sliced Genoa salami or pepperoni
17 -
Potato chips, to go alongside if you want
18 -
Pickled pepperoncini for serving, if you feel like it
# Steps to Follow:
01 -
Toss together chopped giardiniera, green olives, black olives, garlic, and roasted peppers in a bowl. Pour in olive oil, vinegar, capers, celery salt, and black pepper. Give it a really good mix. Pop a lid on and chill for at least an hour, or it can hang out in your fridge all week.
02 -
Grab a bread knife and slice your loaf open sideways. Lay both parts out cut side up. If each half looks taller than 4 cm, pull out some of the soft center to make room for all the good stuff.
03 -
Start with half the olive salad (with oil) on the bottom bread. Next, put down half the mozzarella, then all the salami or pepperoni, half the provolone, all the mortadella or ham, add the rest of the mozzarella, capicola (or coppa/prosciutto), then finish off with the remaining provolone. Stack in this reversed order for layers of flavor.
04 -
Squeeze the last bit of oil from the remaining olive salad using your spoon right into the bowl. Pile the olive mix on top of your sandwich stack. Brush or drizzle some of that oil onto the inside of the top bread, then pop the top half over everything.
05 -
Wrap up your big sandwich tight in aluminum foil. Set something heavy (a Dutch oven or a couple bricks) on top. Leave at room temp for 1 to 3 hours so the flavors soak in and the whole thing gets pressed together.
06 -
If you want a toasty bite, set your oven to 190°C. Slide the wrapped sandwich in right on the oven rack. Let it heat up until the bread feels crisp, about 10 or 20 minutes.
07 -
Peel away the foil and cut the sandwich into wedges with your bread knife. Eat right away. Throw in chips or pepperoncini on the side if you’re feeling it.
# Extra Tips:
01 -
Mix up your olive salad way ahead—it’ll keep in the fridge (airtight) for up to a week.
02 -
Leftovers wrapped up can chill for two days; warm back up in foil at 190°C if you want.