Mike and Jack Serios Muffuletta Recipe

Name: Mike and Jack Serios Muffuletta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup broken green olives stuffed with pimentos, drained; 1/4 cup pitted Kalamata olives; 1/4 cup giardiniera (jarred Italian pickled vegetables), drained; 4 pepperoncini, halved; 2 tablespoons pickled pearl onions (not sweet); 2 tablespoons diced carrot; 2 tablespoons chopped celery; 2 tablespoons brined capers, drained; 1/2 clove garlic, minced; 2 tablespoons extra virgin olive oil; 1 1/2 teaspoons finely chopped fresh oregano leaves; 1 1/2 teaspoons finely chopped fresh flat-leaf parsley leaves; 1 1/2 teaspoons finely chopped fresh basil leaves; Freshly ground black pepper; 1 (9- to 10-inch) round loaf seeded Italian bread; 4 ounces sliced boiled ham; 4 ounces sliced Swiss cheese; 4 ounces sliced mortadella; 4 ounces sliced provolone cheese; 4 ounces sliced Genoa salami

Servings: persons

3/4 cup broken green olives stuffed with pimentos, drained
1/4 cup pitted Kalamata olives
1/4 cup giardiniera (jarred Italian pickled vegetables), drained
4 pepperoncini, halved
2 tablespoons pickled pearl onions (not sweet)
2 tablespoons diced carrot
2 tablespoons chopped celery
2 tablespoons brined capers, drained
1/2 clove garlic, minced
2 tablespoons extra virgin olive oil
1 1/2 teaspoons finely chopped fresh oregano leaves
1 1/2 teaspoons finely chopped fresh flat-leaf parsley leaves
1 1/2 teaspoons finely chopped fresh basil leaves
Freshly ground black pepper
1 (9- to 10-inch) round loaf seeded Italian bread
4 ounces sliced boiled ham
4 ounces sliced Swiss cheese
4 ounces sliced mortadella
4 ounces sliced provolone cheese
4 ounces sliced Genoa salami

1
To make the olive salad, toss the olives, giardiniera, pepperoncini, pickled onions, carrot, celery, capers, and garlic with the olive oil in a bowl.
2
Add the oregano, parsley, basil, and black pepper to taste, and toss again to combine.
3
Cover and refrigerate for at least 4 hours and up to 2 days.
4
Cut the bread in half crosswise.
5
Spread the top half with 1 cup of the olive salad.
6
Layer the meats and cheeses on the bottom half.
7
Put on the top with its salad.
8
Serve cold.
9
Buon appetito and laissez les bons temps rouler!

590

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 3/4 cup broken green olives stuffed with pimentos, drained, 1/4 cup pitted Kalamata olives, 1/4 cup giardiniera (jarred Italian pickled vegetables), drained, 4 pepperoncini, halved, and more.

Yes, Mike and Jack Serios 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.

That's it — enjoy your meal!

Mike and Jack Serios Muffuletta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions