| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 large (18-inch) round boule or round Italian loaf with sesame seeds
- Olive Giardiniera Salad, recipe follows
- 12 to 16 ounces sliced aged or sharp provolone
- 12 to 16 ounces thinly sliced mortadella
- 12 to 16 ounces thinly sliced Genoa salami or sopresatta
- 12 to 16 ounces thinly sliced hot capicola
- 1 cup pitted green olives
- 1/2 cup drained roasted red peppers
- 1/2 cup hot giardiniera with oil
- 1/4 cup drained capers
- 1/4 cup red wine vinegar
- 1/4 cup fresh parsley
- 1 teaspoon sugar
Instructions
- Cut the loaf in half horizontally. Spread the Olive Giardiniera Salad crust to crust on both sides of the bread. Then, layer the cheese on the bottom, followed by high ribbons of the mortadella, salami and capicola. Cover with the top half of the bread and let sit 20 to 30 minutes so the salad’s oil can soak into the bread. Cut into pie-shaped wedges and serve to the masses.
- Put the olives, red peppers, giardiniera with oil, capers, vinegar, parsley and sugar in the bowl of a food processor and pulse 8 to 10 times until a coarse relish forms.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 666 |
| Total Fat | 58 g |
| Saturated Fat | 20 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 32 g |
| Cholesterol | 116 mg |
| Sodium | 2260 mg |
Reviews
These weren’t bad. I followed the recipe but used sub buns..(it was just for my son and me) I made 4.. the ones that I wrapped up and put in the fridge for the next day we’re way better than the first two. But we agreed that there was something missing flavor wise.. won’t make again, will look for a recipe that suits our tastes.
Loved it!! The only change I made was the bread. Even removing some of the inside, no one wanted that much bread, so I went with an Italian bread. Some are complaining about not waiting overnight, maybe Jeff should have made one and put in fridge before show?
Good but classic muffuletta needs to sit overnight wrapped tight with a heavy pot (or brick hahaha) on it so it flattens and the filling becomes one….and always scrape the extra bread out of the top and bottom, save it for another use…. But I liked the olive spread and choice of meats. I added a cheddar cheese layer and two more meat layers.
Live in South Africa so must sub some ingrediants but or use what we have But loooove the olive salad an make it work for us Love this
This is too expensive to make. These ingredients are not cheap.
Jnx jurjd
Muffaletta is one of my favorite sandwiches. I usually use a pre-made olive “salad” from Boscoli and rustic French bread that’s not too tall and is soft in the middle so it’s easy to scoop out some of the top half. Jeff’s mix was really good replacement for the pre-made olive salad. But I like mine a bit chunkier than I get from my food processor, so next time I’ll chop by hand.
I made this for a class my wife was conducting about 30 people. Not many would try it because of the meat and fat involved, (many of the people were vegetarians). I myself liked it, but the bread (even though I dug out some of the centers) is just too overwhelming. Plus the cold cuts are no big deal. I do like the taste of the olive spread. But only at the most two others ate it and most of that went in the trash.
Deliciously easy!!! Big hit at family brunch
Good stuff, Maynard! As others have said, take out some of the crumb of the loaf, the bread to filling ratio is way off. Wrap it and let it sit for a few hours. I really like his Olive Giardiniera Salad, A good take on a classic.
Another use for the Olive Giardiniera Salad:
Take about 1 lb. of cream cheese, softened, 1/4 to 1/3 cup of sour cream and use your hand mixer to whip them together. Add in the Olive Giardiniera Salad and mix with the hand mixer. Adjust salt and pepper to your taste. Maybe add some pepper sauce, gochujang, or the like Use as a spread on toast, crackers, or celery sticks. Or on the sandwich.
You could also thin it out with more sour cream or mayo and use for a dip.