Muff-A-Lotta Recipe

Name: Muff-A-Lotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Italian loaf each 10-inch round sesame seed, sliced in half horizontally; extra-virgin olive oil As needed; 2 cups salad olive, drained; 8 ounces salami hard, sliced; 8 ounces ham sliced; 12 slices provolone cheese thin slices; 3 quarts green olives large, pitted, rinsed once in cold water; 3 cups black olives or Kalamata olives, pitted, rinsed once in cold water; 3 cups red onion or shallots, small dice; 1 cup garlic minced; 1 quart carrots peeled and grated; 1/2 cup parsley dried; 2 quarts extra-virgin olive oil; 1 1/2 cups red wine vinegar; 1/2 cup dried oregano

Servings: persons

1 Italian loaf each 10-inch round sesame seed, sliced in half horizontally
extra-virgin olive oil As needed
2 cups salad olive, drained
8 ounces salami hard, sliced
8 ounces ham sliced
12 slices provolone cheese thin slices
3 quarts green olives large, pitted, rinsed once in cold water
3 cups black olives or Kalamata olives, pitted, rinsed once in cold water
3 cups red onion or shallots, small dice
1 cup garlic minced
1 quart carrots peeled and grated
1/2 cup parsley dried
2 quarts extra-virgin olive oil
1 1/2 cups red wine vinegar
1/2 cup dried oregano

1
1. In food processor, place green olives & pulse until chopped into small chunks, set aside
2
2. Repeat with the black or Kalamata olives
3
3. In large mixing bowl, combine green & black olive, set aside
4
4. In food processor, add onion & garlic, pulse to blend. Then add carrots & parsley, pulse together until blended.
5
5. Add remaining ingredients, olive oil, red wine vinegar & oregano, pulse to combine
6
6. Add ingredients from food processor into mixing bowl with olive mixture
7
7. Mix well to combine
8
1. Scoop out soft bread from both halves, leaving a 1-inch thick shell (The scooped out bread can be used to make panzanella bread salad or discard.)
9
2. Brush top & bottom bread shells with olive oil
10
3. On cutting board, place drained olive salad & roughly chop until all vegetables are the size of peas
11
4. Evenly spread 1 cup of olive salad onto bottom of bread
12
5. Top with salami, ham, cheese & remaining olive salad
13
6. Cover with top of bread

1318

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

You need 15 ingredients. The key ingredients include: 1 Italian loaf each 10-inch round sesame seed, sliced in half horizontally, extra-virgin olive oil As needed, 2 cups salad olive, drained, 8 ounces salami hard, sliced, and more.

Yes, Muff-A-Lotta falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Muff-A-Lotta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions