Muffaletta

By Rodney Bowers
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A sandwich that's home to a packed olive salad for an unbeatable flavour ride. 

SERVES
1
 TO
2
TOTAL TIME

Ingredients

For the olive salad:

  • 1/2 cup green colossal olives, pitted and chopped
  • 1/2 cup sundried tomatoes, chopped
  • 1/2 cup baked olives, pitted and chopped
  • 1/2 cup cherry peppers, chopped
  • 1/2 cup kalamata olives, pitted and chopped
  • 1/2 cup pickled onion, chopped
  • 1/2 cup capers, rough chopped
  • 1/2 cup roasted red peppers, chopped
  • 1/2 cup artichoke hearts, chopped
  • 1 cup pickled vegetables
  • 1/4 cup roasted garlic
  • 1/2 cup fresh carrot, finely sliced
  • 1/2 cup celery, finely sliced
  • 1 jalapeno, finely chopped
  • 2 anchovies, chopped
  • 1 tablespoon Dijon mustard
  • 6 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons each of fresh chopped parsley and oregano

For the sandwich:

  • 1 round French or Italian boule or miche bread
  • 1 tablespoon mayonnaise
  • Sliced mozzarella
  • Aged provolone
  • Mortadella
  • Smoked ham
  • Capicola
  • Salami

Directions

Combine all salad ingredients in a bowl the day before you want to make your sandwich.

  1. Cut large circle on top of bread and take out filling. Reserve cut out circle. This will top your sandwich.
  2. Spread mayonnaise and olive salad on each side of the bread.
  3. Layer mozzarella, provolone, mortadella, smoked ham, capicola, and salami. Add another layer of olive salad and layer cheese and meat until you reach the top.
  4. Add iceberg lettuce for some crunch.

WATCH

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