Muff-a-lotta Muffuletta

  • Yield 4 servings

A traditional Southern muffuletta.



Olive Salad
6 cups large green olives, pitted and rinsed once in cold water
1 1/2 cups large black olives or kalamata olives, pitted and rinsed in cold water
1 1/2 cups red onions or shallots, finely diced
1/2 cup fresh garlic, minced
2 cups carrots, peeled and grated
1/4 cup dried parsley
4 cups olive oil
3/4 cup red wine vinegar
1/4 cup dried oregano
1 (10-inch) round sesame-seed Italian loaf
3 tablespoons extra-virgin olive oil
1/2 pound sliced hard salami
1/2 pound sliced cooked ham
12 slices thin Provolone cheese


  1. To make the olive salad, place the green olives in a food processor and pulse until they have been chopped into small chunks. Remove the green olives and repeat with the black olives. Place the pulsed green and black olives into a large bowl. Add the onion and garlic to the food processor and blend. Add the carrots and parsley, and pulse until blended. Add the ingredients in the food processor and the oil, vinegar, and oregano to the bowl with the olives and stir until blended. Transfer the olive salad to a colander and drain
  2. This recipe makes enough olive salad for 6 Muff-a-lottas and can be stored in the refrigerator for at least a week. In fact, the olive salad is even better after spending a night in the fridge.
  3. To make the Muff-a-lotta, using a serrated knife, slice the loaf of bread in half horizontally. Scoop out the soft bread from both halves, leaving a 1-inch-thick shell. (The scooped out bread can be used to make panzanella, or bread salad, or can be discarded.) Brush the top and bottom bread shells with the oil. Place 2 cups of the drained olive salad on a cutting board. Using a chef’s knife, roughly chop the salad until all the vegetables are the size of peas. Spoon half of the chopped olive salad onto the bottom bread shell and spread evenly. Top with the salami, ham, cheese, and remaining olive salad. Cover with the top bread shell. Cut crosswise into halves or quarters. You can also toast or press the whole sandwich in the oven or under a sandwich press.

Recipe reprinted with permission from Chris Chamberlain’s The Southern Foodie: 100 Places to Eat in the South  (Thomas Nelson, 2012)




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