Muffuletta Recipe

Name: Muffuletta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ⅔ cups pimento stuffed olives, chopped; 1 ½ cups kalamata olives, pitted and chopped; ⅔ cup extra virgin olive oil; 1 (4 ounce) jar red peppers, drained and chopped (pimientos); ⅓ cup minced fresh parsley; 3 anchovy fillets, minced; 2 tablespoons capers, drained,rinsed and patted dry; 1 tablespoon minced garlic; 1 teaspoon oregano, crumbled (preferably Mediterranean); salt and pepper; 1 loaf round Italian bread or 1 loaf French bread, 8 inch (about 1 lb); 4 ounces italian salami, thinly sliced; 4 ounces provolone cheese, thinly sliced; 4 ounces mortadella, thinly sliced

Servings: persons

1 ⅔ cups pimento stuffed olives, chopped
1 ½ cups kalamata olives, pitted and chopped
⅔ cup extra virgin olive oil
1 (4 ounce) jar red peppers, drained and chopped (pimientos)
⅓ cup minced fresh parsley
3 anchovy fillets, minced
2 tablespoons capers, drained,rinsed and patted dry
1 tablespoon minced garlic
1 teaspoon oregano, crumbled (preferably Mediterranean)
salt and pepper
1 loaf round Italian bread or 1 loaf French bread, 8 inch (about 1 lb)
4 ounces italian salami, thinly sliced
4 ounces provolone cheese, thinly sliced
4 ounces mortadella, thinly sliced

1
Combine first 9 ingredients in medium bowl.
2
Season and leave overnight for flavours to blend together.
3
Drain olive salad and reserve liquid.
4
Using long, serrated knife, but bread in half horizontally.
5
Remove doughy centers of each half, leaving a 1 inch thick shell.
6
Brush insides of bread shells with reserved liquid.
7
Press 1/2 of olive salad in bottom shell.
8
Layer salami, provolone and mortadella over the olives.
9
Press on remaining olive salad.
10
Cover with top round of bread and press down gently.
11
Wrap tightly in foil.
12
Cover with a tray or cutting board and place 3, 5 lb weights (various large cans) and refrigerate atleast 30 minutes.
13
(can be prepared up to 6 hours ahead this is great picnic fare).
14
Cut into 6 wedges.
15
Pierce each with a long toothpick and serve.

491

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: 1 ⅔ cups pimento stuffed olives, chopped, 1 ½ cups kalamata olives, pitted and chopped, ⅔ cup extra virgin olive oil, 1 (4 ounce) jar red peppers, drained and chopped (pimientos), and more.

Yes, 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!

Muffuletta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions