Muffaletta Recipe

🧂 Ingredients

• 1 cup green olives

  chopped
• 1 cup giardiniera

  chopped (or use pickled peppers)
• ½ cup roasted red peppers

  chopped
• 1 shallot

  minced
• 2 tablespoons capers
• 3 cloves garlic

  minced
• ¼ cup olive oil
• 2 tablespoons red wine vinegar
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• 1 10- inch loaf of round Italian bread

  use Muffaletta bread if you can obtain it, but Italian is great
• ½ pound sliced capicola

  or use deli ham, or both!
• ½ pound sliced mortadella
• ½ pound sliced salami
• ½ pound sliced provolone cheese

Instructions

• 1 Mix together the olives, giardiniera, roasted red peppers, shallot, garlic,
  olive oil, vinegar, basil and oregano in large bowl.
• 2 Slice the loaf of bread in half lengthwise and scoop out part of the interior to
  make room for the olive-pepper salad. Save the scooped out bread for another use
  if you’d like.
• 3 Lay the bread slices down with the insides facing up.
• 4 Spread the olive tapenade mixture evenly over the bread slices.
• 5 Layer the bottom slice with capicola, mortadella, salami and provolone cheese.
• 6 Top with the other half of bread.
• 7 Wrap the entire muffaletta sandwich with plastic wrap and set a pan or other
  weight over the top of the sandwich to lightly press it down. This will let the
  bread soak up some of the tapenade juices and build a lot of flavor. Set aside
  for 1 hour.
• 8 Unwrap the sandwich, slice it into 8 triangular pieces and serve.

Nutrition Info