Muffuletta

Ingredients

Olive Mixture

• 1 cup giardiniera (chopped)
• ½ cup green olives (pitted, chopped)
• ¾ cup Kalamata olives (pitted, chopped)
• 1 tablespoon fresh oregano (chopped)
• 3 cloves garlic (minced)
• 1 medium shallot (minced)
• ¼ cup olive oil
• 2 tablespoons red wine vinegar
• salt and pepper (to taste)

Sandwich

• 1 10″ muffuletta bread
• ½ pound genoa salami (sliced)
• ½ pound mortadella (sliced)
• ¼ pound swiss cheese (sliced)
• ½ pound capicola (sliced)
• ¼ pound provolone cheese (sliced)

Instructions 

Olive Mixture

• In a medium bowl, combine all the olive mixture ingredients together. Set aside.

Assemble The Muffuletta

• Slice the Muffuletta bread in half horizontally. Scoop out some of the interior of the bread to make room for the rest of the ingredients.
• Spread half of the olive mixture in the bottom of the bread then start layering with genoa salami, mortadella and swiss cheese slices.
• Continue layering with Capicolla and then provolone cheese. Top with the other half of the olive mixture, then the top bread slice.
• Lightly press the bread down and slice it into quarters and serve.

Notes

1. Lazy olive mixture making. If you’re in a rush and just don’t have time to chop all the olives, garlic, and giardiniera by hand, you can carefully pulse it together using a food processor.
2. Compress the sandwich. Do press the top of the sandwich down to flatten it just a bit. This is the authentic way to make the recipe.  
3. Eat hot or cold. It’s traditionally eaten cold but is also super yummy warmed up. Just wrap the sandwich in foil and put it in the oven or place it on the grill for a few minutes.
4. Assembled sandwiches will keep for up to 3 days when wrapped and stored in the fridge. To warm it up you can pop it in the microwave or oven for a few minutes on medium heat.