A beautiful bread that is moist and sweet and quite rich. If you hide it, it keeps well! Suitable for breakfast when toasted.
| Prep Time: | 20 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cup pitted kalamata olives
- 1 cup pitted green olives
- ½ cup fresh basil leaves
- 1 tablespoon finely chopped garlic
- ¼ cup olive oil
- 1 (1 pound) loaf Italian bread
- ½ pound thinly sliced Genoa salami
- ½ pound thinly sliced provolone cheese
- 3 tomatoes, sliced
- 1 large red onion, thinly sliced
Instructions
- Combine the kalamata olives, green olives, basil, garlic and oil in a food processor or blender and process until coarsely chopped.
- Cut the top from the bread loaf and hollow out the center so that about 1/2 inch of crust remains. Spread olive mixture evenly over the inside of the loaf. Layer the salami, cheese, tomatoes and onion until the loaf is full.
- Replace top of bread, lightly press down and wrap tightly in plastic wrapping. Refrigerate for at least 2 hours, or up to 1 day. Slice crosswise in about 1 1/2 inch pieces, and serve.
Nutrition Facts
| Calories | 1016 kcal |
| Carbohydrate | 72 g |
| Cholesterol | 96 mg |
| Dietary Fiber | 6 g |
| Protein | 40 g |
| Saturated Fat | 20 g |
| Sodium | 3698 mg |
| Sugars | 5 g |
| Fat | 63 g |
| Unsaturated Fat | 0 g |
Reviews
I love muffuletta! Just only so-so on this recipe. Not sure what I would change? Maybe additional deli meat? Or different deli meat in addition to salami? Maybe add Mayo? More oil? Not sure but glad we tried! Thank you!
This is not a true Muffuletta. You need at least three different meats (ham, mortadella, and Genoa salami) and the olive salad needs many more ingredients. This is a poor imitation of the real thing.
Made for my sister’s 50th birthday. Yum!! The olive flavor just makes it!!
No real changes, I’d call them tweaks, no secrets here…. great sandwich. Super savory.
This was great to take to a potluck lunch, because I could make it the day before and it didn’t have to be heated. I used a jarred olive bruschetta, instead of making the olive mixture from scratch. I soaked the sliced onion in ice water for a couple of hours, to remove any bitterness. And I drizzled olive oil on the inside tops of the bread. People said the sandwich was delicious. I can’t eat meat, but I sure wanted to eat this. If I could have eaten it I probably would have rated it a 5. (I weighted it down, as other reviewers suggested. An important step.)
Didn’t add some of the ingredients due to not liking it to begin with however it turned out good. I wanted something for Fat Tuesday and thought this would be something we could enjoy. Pretty Good.
I made this sandwich, didn’t change a thing, and everyone enjoyed I! I didn’t have a food processor so I diced the olives very small. Still tasted pretty good.
Very delicious! :)~~
Tasty! For the olive mix I added some roasted red peppers. Probably not necessary because it really toned down the yummy olive flavor. I would suggest no adding the olive oil in step 1 since the olives have plenty of juice (this will keep your bread a bit drier). All in all a tasty filling sandwich that you can make the night before and just grab it for lunch when you leave the house.
These sandwiches were the star of the party (of 12 guests)! The tempanade was what really made the sandwich great! I could not find pitted kalamata olives but refused to comprimise so that was a time consuming part of the preparation. I used two giant round loaves of a 7grain type bread and hollowed out a good few inches of the center and it was still a tall sandwich. Best to make ahead and let sit several hours in the fridge. We served it with N.Orleans Gumbo and it was super Yummy!
Love it! I left out the red onion. My husband ate one before I got home and he sent me a text that said, “Yummy sandwich!” 🙂
Great sandwich!
GREAT sandwich! I made this the night before, cut it into portions for the kids and husband, wrapped it in plastic wrap. The next morning, everyone just had to grab their portion, some fruit, and a snack and their lunch was ready to go. My husband’s co-workers could smell it while he was having lunch and wanted some. The kids’ friends at school could smell it and wanted one as well, one friend even had a taste of the tapenade and tried to jokingly steal the sandwich from my daughter. The kids and husband all came home raving about how good it was for lunch. I look forward to making this for our trips to the beach with extended family this summer. This recipe is definitely a keeper.
Yum – just the way it should be!
This is a great sandwich that’s perfect for the men in your life. Nice and hearty. I made this the night before, wrapped it tightly in plastic wrap, put it on a plate and weighted it down. The following day the flavors had come together and it was much easier to take to the beach and eat. Thanks!
Great presentation! Too heavy on the olive taste for us. Will try again with a less strong olive base.
This was delicious. I used turkey instead of salami to make it a little less salty. I also weighed the sandwich down with two cast iron skillets to flatten it a little bit.
My family LOVED this recipe! I didn’t change anything. Actaully, I added green peppers- but thats it. I will definately make this again.
Yummy! Looks nice too when cut and presented. Hit the spot for us the other day – spring is coming and “cool” foods are in!
Absolutely wonderful!
Great sandwich. Only problem is that it is a little difficult to eat – it is difficult to hold as it tends to slip and slide and fall apart. I think it might be better to make it in a round loaf of bread and cut it into triangle sections for easier handling. Next time I’ll only use 2 tomatoes – 3 was too many. Great olive tapenade!!