Eggless Classic Muffuletta Sandwich
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Learn more →Ingredients
4 servings
For the olive salad
- 1 cup pitted green olives, roughly chopped
- ½ cup pitted kalamata olives, roughly chopped
- ½ cup roasted red peppers, drained and roughly chopped
- ¼ cup pepperoncini, stems removed, roughly chopped
- 2 tbsp capers, drained
- 3 cloves garlic, minced
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes
- 3 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
For the sandwich
- 1 round muffuletta loaf or large round italian sesame bread (about 9–10 inches), halved horizontally
- 4 oz thinly sliced mortadella
- 4 oz thinly sliced genoa salami
- 4 oz thinly sliced capicola (hot or sweet)
- 4 oz thinly sliced provolone cheese
- 2 oz thinly sliced swiss cheese
Instructions
- 1
Make the olive salad: combine the green olives, kalamata olives, roasted red peppers, pepperoncini, capers, garlic, parsley, oregano, and red pepper flakes in a medium mixing bowl. Drizzle in the olive oil and red wine vinegar and stir until everything is evenly coated. Taste and adjust seasoning with salt if needed — the olives and capers are already quite salty.
- 2
Using a large serrated knife, halve the muffuletta loaf horizontally. Pull out a little of the soft interior crumb from both halves to create a shallow well — this keeps the sandwich from being too bready and gives the olive salad somewhere to settle.
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