The Muffuletta Recipe

Name: The Muffuletta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups pimento-stuffed green olives, drained; ¾ cup black olives, drained and lightly chopped; 1 cup italian pickled vegetables (Gardiniera); 2 tablespoons capers; ¼ cup celery, chopped small; ¼ cup baby carrots, chopped small; 2 large fresh garlic cloves, minced; 2 teaspoons crushed red pepper flakes; 1 (12 ounce) jar cocktail onions, drained; 1 tablespoon fresh oregano, finely chopped; 1 tablespoon fresh flat-leaf Italian parsley, finely chopped; 1 (12 ounce) jar pepperoncini peppers, drained and roughly chopped; ½ teaspoon kosher salt; ½ teaspoon fresh black pepper; 1 ½ cups extra virgin olive oil (use the GOOD stuff); 4 loaves Italian bread (with toasted sesame seeds on top) or 4 loaves muffuletta bread; 1 lb ham, thinly sliced; 1 lb mortadella, thinly sliced; 1 lb hard genoa salami, thinly sliced; 1 lb swiss cheese, thinly sliced; 1 lb provolone cheese, thinly sliced

Servings: persons

1 ½ cups pimento-stuffed green olives, drained
¾ cup black olives, drained and lightly chopped
1 cup italian pickled vegetables (Gardiniera)
2 tablespoons capers
¼ cup celery, chopped small
¼ cup baby carrots, chopped small
2 large fresh garlic cloves, minced
2 teaspoons crushed red pepper flakes
1 (12 ounce) jar cocktail onions, drained
1 tablespoon fresh oregano, finely chopped
1 tablespoon fresh flat-leaf Italian parsley, finely chopped
1 (12 ounce) jar pepperoncini peppers, drained and roughly chopped
½ teaspoon kosher salt
½ teaspoon fresh black pepper
1 ½ cups extra virgin olive oil (use the GOOD stuff)
4 loaves Italian bread (with toasted sesame seeds on top) or 4 loaves muffuletta bread
1 lb ham, thinly sliced
1 lb mortadella, thinly sliced
1 lb hard genoa salami, thinly sliced
1 lb swiss cheese, thinly sliced
1 lb provolone cheese, thinly sliced

1
Combined green olives, black olives, Gardiniera salad, capers, celery, carrots, garlic, red pepper flakes, cocktail onions, oregano, parsley and pepperoncini, salt, pepper and extra virgin olive oil.
2
Store in gallon jug for 2-3 days in fridge.
3
Cut your Italian bread length wise in half.
4
Layer 1/4 Lb ham, mortadella, salami, Swiss cheese and provolone cheese on the bottom half of bread.
5
Stir the olive salad, and scoop a cup to place over top half of bread.
6
Quickly pair the bottom layer with the top layer and cut into 1/4 's.
7
Serve 2 1/4s per person.
8
Servings #s are for number of sandwiches that can be made, not the amount of olive salad servings.
9
You will probably have some olive salad left over.
10
Enjoy!

2005

kcal

Calories

176

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 21 ingredients. The key ingredients include: 1 ½ cups pimento-stuffed green olives, drained, ¾ cup black olives, drained and lightly chopped, 1 cup italian pickled vegetables (Gardiniera), 2 tablespoons capers, and more.

Yes, The 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!

The Muffuletta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions