A Giant Muffaletta Italian Sandwich is a showstopper of a sandwich, packed with layers of Italian meats, cheeses, and a flavorful olive salad all sandwiched between a large round loaf of bread. Here’s a delicious recipe to make your own:
Ingredients:
For the Olive Salad:
- 1 cup green olives (such as Castelvetrano or Kalamata), pitted and chopped
- 1 cup black olives (pitted and chopped)
- 1/2 cup pickled green peppers (or pepperoncini), chopped
- 1/2 cup red onion, finely chopped
- 1/2 cup celery, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup capers, drained and chopped
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 tsp dried oregano
- 1/4 tsp crushed red pepper flakes (optional for heat)
- Salt and black pepper to taste
For the Sandwich:
- 1 large round loaf of Italian bread (a round boule or a muffaletta loaf)
- 1/2 lb sliced Genoa salami
- 1/2 lb sliced ham (preferably a mild Italian ham)
- 1/4 lb sliced mortadella
- 1/4 lb sliced provolone cheese
- 1/4 lb sliced mozzarella cheese (fresh or regular)
Instructions:
1. Make the Olive Salad:
- In a medium bowl, combine the green olives, black olives, pickled peppers, red onion, celery, garlic, parsley, and capers.
- In a separate small bowl, whisk together the red wine vinegar, olive oil, oregano, red pepper flakes (if using), and a pinch of salt and pepper.
- Pour the dressing over the olive mixture and toss to combine. Let the salad sit for at least 30 minutes (or longer) to allow the flavors to meld. You can also refrigerate it for several hours or overnight if you have the time.
2. Prepare the Bread:
- Slice the large loaf of bread horizontally to create a top and bottom. If you have a very large loaf, you may need to cut the top and bottom into halves, depending on the size of your sandwich.
- Hollow out the inside of the bread slightly to create space for all the fillings. You can remove a little of the soft bread from the inside of both halves.
3. Assemble the Muffaletta:
- Start by layering the meats on the bottom half of the bread: first the Genoa salami, followed by the ham, and then the mortadella.
- Add the cheeses next: first the provolone, followed by the mozzarella.
- Spoon a generous amount of the olive salad on top of the cheese and meats, spreading it evenly. Be sure to include some of the olive oil and vinegar dressing with the salad.
- Place the top half of the bread on the sandwich.
4. Press and Serve:
- If you want the sandwich to be pressed, you can wrap it tightly in plastic wrap or parchment paper and place a heavy object on top (like a skillet or a pot) for 30 minutes to 1 hour. This helps compress the sandwich and allows the flavors to meld together.
- Once pressed (optional), slice the sandwich into wedges and serve.
Tips:
- Muffaletta sandwiches are traditionally served on round, soft Italian loaves, but you can also use a large baguette if you can’t find the right kind of bread.
- The olive salad can be made ahead of time and stored in the refrigerator for up to a week, which makes this sandwich even easier to assemble when you’re ready to eat.
- If you prefer a spicier sandwich, add extra hot peppers to the olive salad or include some spicy Italian meats, like soppressata.
This Giant Muffaletta Italian Sandwich is a perfect sandwich for parties, picnics, or a hearty lunch. With its tangy, savory olive salad and delicious layers of Italian meats and cheeses, it’s guaranteed to be a hit! Enjoy!