Muffaletta Sandwich

Steven Petusevsky
  • Yield: 8 servings


4ounces bottled chopped olive salad
1 (16-ounce) large sourdough or Italian round bread
6leaves red or green leaf lettuce
4ounces ham, thinly sliced
4ounces mortadella, thinly sliced
4ounces Genoa salami, thinly sliced
4ounces capocollo or sopressata ham, thinly sliced
4ounces sharp provolone cheese, thinly sliced
1 large ripe tomato, sliced
3tablespoons extra-virgin olive oil


  1. Cut bread into halves and remove some of bread from center to create an indentation for filling. Place olive salad on the bottom half of bread. Layer lettuce, meats, cheese and tomato on top. Drizzle olive oil on top half of bread. Close sandwich and press gently. Wrap tightly in foil. Let sandwich sit 4 to 24 hours for flavors to meld. Slice into wedges before serving.

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