Muffuletta (Cook'S Illustrated) Recipe

Name: Muffuletta (Cook'S Illustrated)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive Salad; 1 cup green olives (pitted and coarsely chopped); 1 cup black olives (pitted and coarsely chopped); 3/4 cup extra virgin olive oil; 4 ounces jarred roasted red peppers (drained and chopped fine, 1/2 cup); 4 ounces sun-dried tomatoes packed in oil (drained and chopped, 1/2 cup); 1/4 cup minced fresh parsley; 2 tablespoons fresh lemon juice; 1 teaspoon dried oregano; 1 garlic clove, minced; Sandwich; 1 large round Italian bread (or French bread); 8 ounces thinly sliced mortadella; 8 ounces thinly sliced provolone cheese; 8 ounces thinly sliced hard salami

Servings: persons

Olive Salad
1 cup green olives (pitted and coarsely chopped)
1 cup black olives (pitted and coarsely chopped)
3/4 cup extra virgin olive oil
4 ounces jarred roasted red peppers (drained and chopped fine, 1/2 cup)
4 ounces sun-dried tomatoes packed in oil (drained and chopped, 1/2 cup)
1/4 cup minced fresh parsley
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1 garlic clove, minced
Sandwich
1 large round Italian bread (or French bread)
8 ounces thinly sliced mortadella
8 ounces thinly sliced provolone cheese
8 ounces thinly sliced hard salami

1
For the olive salad, mix everything together. Cover and refrigerate for 8 to 24 hours.
2
To make the sandwich: Drain olive salad, saving the marinade. Cut the bread in half horizontally and remove most of the soft interior. Brush both inside pieces of the bread with the reserved marinade.
3
Place half of the olive salad in the bottom half of the hollowed-out bread. Top it with the cold cuts. Put on the rest of the olive salad. Put top half of bread on top of it all.
4
Wrap in plastic wrap. Put it between two dinner plates. (It might work best to turn the top plate upside down, depending on if the plates have any curvature to them or not.) Put 2 or 3 heavy cans on top of it to work as weights. (Mufuletta is pressed-down sandwich). Chill for at least 30 minutes or up to 6 hours.
5
To serve, unwrap and cut into wedges.

688

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 15 ingredients. The key ingredients include: Olive Salad, 1 cup green olives (pitted and coarsely chopped), 1 cup black olives (pitted and coarsely chopped), 3/4 cup extra virgin olive oil, and more.

Yes, Muffuletta (Cook'S Illustrated) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Muffuletta (Cook'S Illustrated)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions