Italian Muffuletta Sandwich with Homemade Olive Spread

If you’re looking for a sandwich that can feed a crowd, this Italian Muffuletta is one of my favorite things to make for game day.

I like making mine on a three-foot seeded Italian hero, loaded with mortadella, fennel salami, provolone, Calabrese soppressata, gabagool, and plenty of homemade olive spread. Slice it into smaller portions, put it out for everyone, and you’ve got one less thing to worry about when hosting.

But you don’t need to be throwing a party to make this sandwich. The same combination works just as well on a smaller loaf or individual roll for lunch.

The key is the olive spread. I use Castelvetrano and Kalamata olives, giardiniera, roasted red peppers, capers, garlic, parsley, oregano, olive oil, and two types of vinegar.

Once everything is chopped and mixed together, I let it sit in the fridge for a few hours, preferably overnight. That gives all those flavors time to come together before I build the sandwich.

After that, it’s just a matter of layering the meats and cheese, adding a generous amount of olive spread, and slicing it up.

It’s a great Italian-style sandwich that’s just as good for a quick lunch as it is for feeding a room full of people.

Why You’ll Love This Muffuletta Sandwich

One of my favorite things about this sandwich is how easily it works for different occasions. If I’m making it for game day, I’ll use a three-foot seeded Italian hero and slice it into smaller portions so everyone can grab a piece. If I’m making lunch, I’ll use a smaller loaf or roll with the same ingredients.

There’s also very little actual cooking involved. The most important part is making the olive spread ahead of time and letting it sit in the refrigerator.

I use two types of olives, giardiniera, roasted red peppers, capers, garlic, parsley, and oregano. Then I dress everything with olive oil, red wine vinegar, and white balsamic vinegar. The result is a bold, briny spread that works perfectly with the Italian meats.

And speaking of the meats, this sandwich is loaded. You’ve got mortadella, fennel salami, Calabrese soppressata, gabagool, and provolone layered onto seeded Italian bread.

It’s a great make-ahead option when you’re hosting because you can prepare the olive spread the day before and assemble the sandwich when you’re ready.

Whether you’re making one sandwich or a three-foot hero, it’s a simple way to put together something everyone can enjoy.

Ingredients You’ll Need

The two main components of this sandwich are the Italian cold cuts and the homemade olive spread. The meats bring the savory flavor, while the olive spread adds acidity, texture, and plenty of seasoning.

For the Sandwich

Seeded Italian Bread: I use a large seeded Italian loaf, about one foot long, for the standard recipe. When I’m making this for game day, I like using a three-foot hero instead.

Mortadella: This is the first meat I layer onto the bread. It has a mild, rich flavor that works well with the stronger cured meats.

Fennel Salami: Adds savory flavor with the distinct aroma of fennel.

Provolone: I layer provolone between the salami and soppressata. Its flavor pairs well with the cured meats and olive spread.

Calabrese Soppressata: Brings a more pronounced, seasoned cured-meat flavor to the sandwich.

Gabagool (Capicola): One of my favorite Italian cold cuts. It adds another layer of savory flavor and finishes the meat portion of the sandwich.

Olive Oil: I drizzle olive oil over the bottom half of the bread before adding the meats.

For the Olive Spread

Castelvetrano Olives: These green olives have a mild, buttery flavor that balances the stronger ingredients in the spread.

Kalamata Olives: Add a deeper, brinier olive flavor.

Giardiniera: Brings acidity, crunch, and a mix of pickled vegetables.

Roasted Red Peppers: Add sweetness and a softer texture to the olive spread.

Fresh Parsley: Adds freshness and balances the briny ingredients.

Garlic: I grate the garlic so it distributes evenly throughout the spread.

Capers: Add another layer of briny, salty flavor.

Dried Oregano: Gives the spread a familiar Italian herb flavor.

Olive Oil: Brings the chopped ingredients together and helps coat everything evenly.

Red Wine Vinegar: Adds acidity and sharpness. I add it to taste rather than measuring a fixed amount.

White Balsamic Vinegar: Adds a slightly sweeter acidity that balances the red wine vinegar.

Freshly Ground Black Pepper: Finishes the spread with a little warmth and seasoning.

How to Make My Italian Muffuletta Sandwich

This sandwich is easy to put together, but I recommend making the olive spread several hours ahead of time. If you can make it the night before, even better.

Step 1: Make the Olive Spread

Start by roughly chopping the Castelvetrano olives, Kalamata olives, giardiniera, roasted red peppers, parsley, and capers.

Transfer everything to a large mixing bowl.

Add the grated garlic and dried oregano, then drizzle in the olive oil.

Next, add red wine vinegar and white balsamic vinegar to taste. Finish with freshly ground black pepper.

Mix everything together until well combined.

Step 2: Let the Olive Spread Rest

Cover the bowl and transfer it to the refrigerator for a few hours.

I prefer making the olive spread the night before because it gives all the ingredients time to sit together and develop their flavor.

Give it another stir before assembling the sandwich.

Step 3: Prepare the Italian Bread

Slice your seeded Italian loaf horizontally into a top and bottom half.

Drizzle the bottom half with olive oil.

If you’re making a three-foot hero for game day, the process is exactly the same. You’ll just need more ingredients to fill the larger loaf.

Step 4: Layer the Meats and Cheese

Start with the mortadella, arranging it evenly over the bottom half of the bread.

Next, add the fennel salami, followed by the provolone cheese.

Then layer on the Calabrese soppressata and finish with the gabagool.

Spread everything evenly so each slice of the finished sandwich gets a little of every ingredient.

Step 5: Add the Olive Spread

Spoon a generous amount of the prepared olive spread over the top layer of meat.

Make sure to distribute it across the sandwich so every bite gets some of the olives, vegetables, and dressing.

Step 6: Slice and Serve

Place the top half of the Italian loaf over the filling.

Cut the sandwich into individual portions and serve.

For game day, I like slicing the three-foot hero into smaller pieces so everyone can grab a sandwich without needing a plate and knife.