Emeril's Muffuletta Recipe

Name: Emeril's Muffuletta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ounces pimento-stuffed olives (1 cup), sliced, plus 2 tablespoons of liquid from the jar; 6 ounces chopped giardiniera (pickled Italian vegetables) (1 cup), plus 1 tablespoon of liquid from the jar; 2 tablespoons drained capers, plus 2 teaspoons of liquid from the jar; 3 ounces pitted Calamata olives (1/2 cup), sliced; 2 1/2 teaspoons minced garlic; 1 tablespoon minced shallot; 1 teaspoon dried oregano; 1 teaspoon dried parsley; Pinch of dried thyme; Pinch of crushed red pepper; 1/2 cup extra-virgin olive oil; 1 large loaf seeded Italian bread (about 1 1/4 pounds), split; 1/4 pound sliced fresh mozzarella; 6 ounces sliced capocollo or prosciutto; 1/4 pound sliced Genoa salami; 1/4 pound sliced mortadella; 1/4 pound sliced mild provolone cheese; Peperocini, for serving

Servings: persons

5 ounces pimento-stuffed olives (1 cup), sliced, plus 2 tablespoons of liquid from the jar
6 ounces chopped giardiniera (pickled Italian vegetables) (1 cup), plus 1 tablespoon of liquid from the jar
2 tablespoons drained capers, plus 2 teaspoons of liquid from the jar
3 ounces pitted Calamata olives (1/2 cup), sliced
2 1/2 teaspoons minced garlic
1 tablespoon minced shallot
1 teaspoon dried oregano
1 teaspoon dried parsley
Pinch of dried thyme
Pinch of crushed red pepper
1/2 cup extra-virgin olive oil
1 large loaf seeded Italian bread (about 1 1/4 pounds), split
1/4 pound sliced fresh mozzarella
6 ounces sliced capocollo or prosciutto
1/4 pound sliced Genoa salami
1/4 pound sliced mortadella
1/4 pound sliced mild provolone cheese
Peperocini, for serving

1
In a medium bowl, stir the pimento-stuffed olives with the giardiniera, capers and their respective liquids.
2
Add the Calamata olives, garlic, shallot, oregano, parsley, thyme and crushed red pepper.
3
Stir in the olive oil and let the mixture stand for 1 hour.
4
Open the Italian bread on a work surface.
5
Spoon the olive salad on both sides of the bread and spread evenly.
6
Arrange the mozzarella slices on the bottom half of the bread, then top with the capocollo, Genoa salami and mortadella.
7
Arrange the provolone cheese on the top half of the bread, covering the olive salad completely.
8
Carefully close the sandwich.
9
Wrap the sandwich tightly in plastic and let stand for 30 minutes or up to 2 hours.
10
Cut the sandwich into 8 pieces and serve peperoncini on the side.

467

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 5 ounces pimento-stuffed olives (1 cup), sliced, plus 2 tablespoons of liquid from the jar, 6 ounces chopped giardiniera (pickled Italian vegetables) (1 cup), plus 1 tablespoon of liquid from the jar, 2 tablespoons drained capers, plus 2 teaspoons of liquid from the jar, 3 ounces pitted Calamata olives (1/2 cup), sliced, and more.

Yes, Emeril's Muffuletta falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Emeril's Muffuletta

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