Description
Classic Italian Muffuletta is a hearty, flavorful sandwich featuring a crusty round Italian bread loaf layered with a tangy olive salad, assorted Italian deli meats, and cheeses. This no-cook recipe is perfect for make-ahead lunches, parties, or picnics, allowing the robust flavors to meld beautifully when refrigerated.
Ingredients
Bread
- 1 large round Italian bread loaf (about 10 inches), sliced horizontally
Olive Salad
- 1 cup olive salad (store-bought or homemade with chopped green and black olives, giardiniera, capers, garlic, parsley, and olive oil)
Meats
- 4 ounces Genoa salami
- 4 ounces mortadella or ham
- 4 ounces capicola
Cheeses
- 4 ounces provolone cheese
- 4 ounces mozzarella cheese
Instructions
- Prepare the Bread: Scoop out some of the soft bread from the center of each half to create space for the fillings, ensuring the sandwich won’t be too bulky.
- Spread Olive Salad: Evenly spread half of the olive salad over the bottom half of the bread, creating a flavorful base layer.
- Layer the Meats and Cheeses: Arrange the Genoa salami, mortadella (or ham), capicola, provolone cheese, and mozzarella cheese over the olive salad in an even layer to build the sandwich.
- Add Remaining Olive Salad and Top Bread: Spread the remaining olive salad over the cheese and cover with the top half of the bread. Press down gently to consolidate the layers.
- Chill the Sandwich: Wrap the sandwich tightly in plastic wrap and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to meld and the sandwich to set.
- Serve: When ready, unwrap the sandwich and cut into wedges. Serve chilled or at room temperature for the best experience.
Notes
- Use a crusty Italian round loaf or muffuletta bread if available for the authentic texture.
- This sandwich is ideal for make-ahead lunches, parties, or picnics since flavors improve after resting.
- Consider making your own olive salad for a fresher, customized flavor profile.
- Store leftovers wrapped tightly in the refrigerator to maintain freshness.
