Muffaletta with Olive Tapenade Recipe

Name: Muffaletta with Olive Tapenade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 10-inch round loaf Italian bread; 1 cup mixed pitted olives, roughly chopped; 1/4 cup olive oil; 1/2 cup pickled vegetables, such as giardiniera, chopped; 1/4 cup chopped roasted red peppers; 2 tablespoons chopped parsley; 2 tablespoons red wine vinegar; 2 cloves garlic, minced; 1 teaspoon Italian seasoning; 1/2 pound salami, deli sliced; 1/2 pound provolone, deli sliced; 1/2 pound capicola, deli sliced; 1/2 pound smoked mozzarella, deli sliced; 1/2 pound mortadella, deli sliced

Servings: persons

One 10-inch round loaf Italian bread
1 cup mixed pitted olives, roughly chopped
1/4 cup olive oil
1/2 cup pickled vegetables, such as giardiniera, chopped
1/4 cup chopped roasted red peppers
2 tablespoons chopped parsley
2 tablespoons red wine vinegar
2 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 pound salami, deli sliced
1/2 pound provolone, deli sliced
1/2 pound capicola, deli sliced
1/2 pound smoked mozzarella, deli sliced
1/2 pound mortadella, deli sliced

1
Divide the bread lengthwise.
2
Scoop out some of the dough-y interior and reserve for another use.
3
Combine the olives, oil, pickled vegetables, red peppers, parsley, vinegar, garlic and Italian seasoning in a bowl.
4
Spread half of the olive tapenade on the bottom half of the bread.
5
Layer the salami, provolone, capicola, mozzarella, mortadella and the rest of the olive tapenade.
6
Top with the other half of the bread and wrap the entire loaf in plastic wrap.
7
Top the wrapped sandwich with a cast iron pan and set aside to rest for 1 hour.
8
To facilitate easy cutting, skewer the muffaletta with 4 skewers and cut into 8 even triangles.

302

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 14 ingredients. The key ingredients include: One 10-inch round loaf Italian bread, 1 cup mixed pitted olives, roughly chopped, 1/4 cup olive oil, 1/2 cup pickled vegetables, such as giardiniera, chopped, and more.

Yes, Muffaletta with Olive Tapenade 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!

Muffaletta with Olive Tapenade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions