Muffaletta Sandwich Recipe

Ingredients FOR THE OLIVE TAPENADE MIXTURE 1 cup green olives chopped 1 cup giardiniera chopped (or use pickled peppers) ½ cup roasted red peppers chopped 1 shallot minced 2 tablespoons capers 3 cloves garlic minced ¼ cup olive oil

FOR THE MUFFALETTA SANDWICH 1 10- inch loaf of round Italian bread use Muffaletta bread if you can obtain it, but Italian is great ½ pound sliced capicola or use deli ham, or both! ½ pound sliced mortadella ½ pound sliced salami ½ pound sliced provolone cheese

Mix together in a big basin, the following ingredients: olives, giardiniera, roasted red peppers, shallot, garlic, olive oil, vinegar, basil and oregano.


The next step is to take the loaf of bread and slice it lengthwise in two parts before removing some inner part so as to create room for the olive-pepper salad. 

Both pieces of bread can be saved for another reason if that is what one wants.

Place these portions of the bread on top surface with interior facing upwards. Distribute the olive tapenade mixture consistently across the slices of bread.

By covering it with a pan or anything else while still wrapping it completely using cling film press lightly on top of the muffaletta sandwich.

With this pressure applied onto it allow enough time so that bread will soak up much liquid from tapenade thereby allowing flavors to get settled. Keep for one hour.