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.

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 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.

Muffuletta

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