Muffaletta Recipe

Slice the ciabatta bun horizontally to create a top and bottom half. If you prefer a warm toasted bread, lightly butter the cut surfaces (about 1 tbsp softened butter) and set aside.

Roughly chop the pitted olives and capers on a cutting board until coarse (or pulse 4–5 short pulses in a food processor). Transfer to a small bowl, stir in 1 tsp olive oil, 1 tsp lemon juice, 1 tsp chopped parsley and 1 tsp cracked black pepper. Taste and adjust — the tapenade should be briny, slightly tangy and spreadable. Set aside.

In a small bowl combine 3 tbsp mayonnaise, grated garlic clove, 1 tsp lemon juice, 1 tsp Dijon mustard, 1 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper. Whisk until smooth. Taste and adjust acidity or seasoning as needed. Chill briefly if you like a firmer spread.

Warm the meats (optional)

Heat a skillet over medium heat with 1 tsp olive oil. Quickly warm the pastrami and capicola 30–45 seconds per side just until edges begin to sizzle — you want them pliable and aromatic, not crisp. Remove to a plate.

Assemble the layers

On the bottom half of the ciabatta, spread a generous layer (about half) of the Italian aioli, leaving a small margin at the edges. Spread a thin layer (about 1–1.5 tbsp) of olive tapenade over the aioli. Arrange the meat in this order for balanced flavor: 3 slices salami (overlapping), warm pastrami, remaining salami slices, and the capicola. Distribute the four slices of mozzarella over the meats so each bite will have cheese.

Add basil leaves if using, then drizzle a tiny bit of olive oil over the cheese and sprinkle a pinch of salt and pepper to taste. Spread the remaining Italian aioli on the inside top half of the ciabatta and press the top onto the sandwich snugly.

Toast (optional)

If you want the sandwich warmed and the cheese slightly melted, place the closed sandwich on a grill pan or skillet over medium-low heat. Press gently with a spatula or a second pan and cook 2–3 minutes per side until the bread is golden and the cheese softens. Alternatively, wrap in foil and warm in a 350°F (175°C) oven for 6–8 minutes.

Serve

Transfer the muffaletta to a cutting board. Using a serrated knife, cut the sandwich into halves or quarters. Serve immediately so the bread retains some texture while fillings are melded.