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Muffulettas with Homemade Olive Mix

Yields6 ServingsPrep Time30 minsCook Time30 minsTotal Time1 hr

This recipe is for a warm muffuletta sandwich, but these are just as good at room temperature.

 1 large ciabatta loaf or Italian loaf
 ½ cup olive mix
 1 lb sliced smoked ham
 ½ lb sliced Genoa salami
 ½ lb sliced capicola
 1 lb sliced mozzarella cheese
 1 lb sliced provolone cheese
For the olive mix:
 1 ½ cups green olives with pimento
 1 ½ cups black olives
 1 cup Giardiera, drained
 ½ cup pepperoncini, drained
 1 tbsp dried oregano
 1 tbsp garlic, minced
 1 tbsp shallot, minced
 freshly ground black pepper
 1 cup olive oil
1

Preheat the oven to 375℉.

2

Slice the bread in half lengthwise. Spread each side with olive mix. Layer the ham, salami, capicola, and cheeses.

3

Spoon another few teaspoons of the olive mix on top and repeat the meat and cheese layer. Place the top of the bread on the sandwich.

4

Wrap the sandwich in foil and bake for 20-25 minutes. Remove the top of the foil and cook another 5 minutes until the top is golden brown and the cheese is melted. Slice and serve immediately.

To make the Olive Mix:
5

Combine all of the ingredients, except for the olive oil, in a food processor and pulse to combine. Remove from the food processor and place in a small bowl. Add the olive oil and stir to combine.

6

Store remaining Olive Mix in a covered jar for up to 1 week in the refrigerator.

Nutrition Facts

Servings 6