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.

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 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.

The Muffuletta

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