Italian Muffuletta Sandwich with Homemade Olive Spread
My Italian Muffuletta is loaded with cured meats, provolone, and homemade olive spread on seeded Italian bread. Perfect for lunch or a three-foot game day hero.
Servings: 4 Servings
Ingredients
For the Sandwich
- 1 large seeded Italian loaf approximately 1 foot long
- ¼ pound mortadella
- ¼ pound fennel salami
- ¼ pound provolone cheese
- ¼ pound Calabrese soppressata spicy soppressata
- ¼ pound gabagool capicola
- Olive oil for drizzling
For the Olive Spread
- ½ cup Castelvetrano olives
- ½ cup Kalamata olives
- ½ cup giardiniera
- ¼ cup roasted red peppers
- 2 tablespoons parsley
- 2 garlic cloves grated
- 1 tablespoon capers
- 1 tablespoon dried oregano
- ¼ –½ cup olive oil
- Red wine vinegar to taste
- White balsamic vinegar to taste
- Freshly ground black pepper to taste
Instructions
- Roughly chop the Castelvetrano olives, Kalamata olives, giardiniera, roasted red peppers, parsley, and capers. Transfer everything to a large mixing bowl. Then add the grated garlic and dried oregano to the bowl.
- Drizzle in ¼–½ cup olive oil, then add red wine vinegar and white balsamic vinegar to taste. Season with freshly ground black pepper.
- Stir until all the ingredients are evenly combined. Then cover the bowl and refrigerate the olive spread for a few hours, or preferably overnight, to allow the flavors to develop.
- Slice the seeded Italian loaf horizontally into a top and bottom half. Then drizzle the bottom half of the bread with olive oil.
- Arrange the mortadella over the bottom half of the bread. Follow with the fennel salami, provolone, Calabrese soppressata, and gabagool, in that order.
- Spoon a generous amount of the prepared olive spread evenly over the meats.
- Place the top half of the bread over the filling and cut the Muffuletta into individual portions and enjoy.