Muffuletta Recipe

Name: Muffuletta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large round loaf (8 to 9 inches) Italian or French bread; 1 cup finely pitted brine-cured olives green, such as Picholine; 1 cup finely chopped pined brine-cured blacks olives, such as Kalamata; 1/2 cup extra-virgin olive oil; 1/3 cup finely chopped fresh parsley; 2 teaspoons minced fresh oregano, or scant 3/4 teaspoon dried; 1 clove garlic, minced; 1 red bell pepper, roasted, peeled, seeded and finely chopped; 1/2 lemon, juiced or to taste; 2 cups shredded lettuce, arugula, or other salad greens; 4 ounces mortadella or soft salami; 4 ounces thinly sliced soppressata or other hard salami; 4 ounces thinly sliced provolone, fontina, or fresh mozzarella; 1 cup coarsely chopped fresh tomatoes, or 1/2 cup chopped drained sun-dried tomatoes in oil

Servings: persons

1 large round loaf (8 to 9 inches) Italian or French bread
1 cup finely pitted brine-cured olives green, such as Picholine
1 cup finely chopped pined brine-cured blacks olives, such as Kalamata
1/2 cup extra-virgin olive oil
1/3 cup finely chopped fresh parsley
2 teaspoons minced fresh oregano, or scant 3/4 teaspoon dried
1 clove garlic, minced
1 red bell pepper, roasted, peeled, seeded and finely chopped
1/2 lemon, juiced or to taste
2 cups shredded lettuce, arugula, or other salad greens
4 ounces mortadella or soft salami
4 ounces thinly sliced soppressata or other hard salami
4 ounces thinly sliced provolone, fontina, or fresh mozzarella
1 cup coarsely chopped fresh tomatoes, or 1/2 cup chopped drained sun-dried tomatoes in oil

1
In a small combine olives, olive oil, parsley oregano, garlic, red bell pepper and lemon juice.
2
Cover and refrigerate for at least 8 hours.
3
Split bread horizontally in half, and remove most of the soft inner bread, creating a cavity inside each half.
4
Drain the olive mixture, reserving the marinade.
5
Brush the insides of both halves of the loaf generously with the marinade, then spread half of the olive mixture in the bottom half.
6
Add in layers lettuce, arugula, mortadella or other soft salami, sliced sopressata, cheese and tomatoes.
7
Top with remaining olive oil salad, cover with the top half of the loaf, and wrap tightly in plastic.
8
Place on a large plate, cover with another plate, and weight with several pounds of canned goods.
9
Refrigerate for at least 30 minutes or up to 6 hours.
10
To serve, unwrap the loaf and cut into wedges.

384

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 large round loaf (8 to 9 inches) Italian or French bread, 1 cup finely pitted brine-cured olives green, such as Picholine, 1 cup finely chopped pined brine-cured blacks olives, such as Kalamata, 1/2 cup extra-virgin olive oil, 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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