Muffuletta Recipe

Name: Muffuletta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10 inch) round Italian bread; 12 lb sliced hard salami; 12 lb sliced cooked ham; 6 slices swiss cheese; 6 slices thin provolone cheese; 1 (1 quart) jar pickled vegetables; 1 red onion, quartered; 1 (16 ounce) jarpitted green olives, drained; 1 (6 ounce) canmedium pitted ripe olives, drained; ¼ cup sliced pepperoncini pepper; 2 tablespoons capers; 1 tablespoon minced garlic; ½ cup olive oil; 1 ½ teaspoons dried parsley flakes; 1 teaspoon dried oregano; 1 teaspoon dried basil; ½ teaspoon ground black pepper; 1 (7 1/4 ounce) jar roasted red peppers, drained and coarsely chopped

Servings: persons

1 (10 inch) round Italian bread
12 lb sliced hard salami
12 lb sliced cooked ham
6 slices swiss cheese
6 slices thin provolone cheese
1 (1 quart) jar pickled vegetables
1 red onion, quartered
1 (16 ounce) jarpitted green olives, drained
1 (6 ounce) canmedium pitted ripe olives, drained
¼ cup sliced pepperoncini pepper
2 tablespoons capers
1 tablespoon minced garlic
½ cup olive oil
1 ½ teaspoons dried parsley flakes
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon ground black pepper
1 (7 1/4 ounce) jar roasted red peppers, drained and coarsely chopped

1
Cut bread loaf in half, horizontally.
2
Scoop out soft bread from both halves, leaving a 1 inch thick shell.
3
Reserve soft bread centers for another use, if desired.
4
Spoon 1 cup Olive Salad evenly into bottom bread shell, top with salami, ham, cheeses, and remaining 1 cup Olive Salad.
5
Cover with bread top, and cut across into wedges or quarters.
6
Drain pickled veggies; reserving 1/4 cup liquid.
7
Pulse pickled veggies 4 times in a food processor or until coarsely chopped, pour into a large bowl.
8
Pulse onion 4 times in food processor or until coarsely chopped, add to pickled veggies.
9
Pulse olives and salad peppers in same manner as onion and pickled veggies; add to veggie mixture.
10
Stir in capers, next 6 ingredients, reserved 1/4 cup pickled veggie juice, and chopped red pickled peppers.
11
Cover and chill 8 hours.
12
Can be chilled up to 2 weeks.
13
6 cups.

2878

kcal

Calories

196

Fat

Carbs

255

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 18 ingredients. The key ingredients include: 1 (10 inch) round Italian bread, 12 lb sliced hard salami, 12 lb sliced cooked ham, 6 slices swiss cheese, 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