Muffuletta Recipe

Prep olives

If olives are not pitted, remove pits. Roughly chop the Kalamata olives and any additional olives you use so they break down easily when pulsed.

In a small food processor or with a sharp knife on a cutting board, combine the chopped olives, rinsed capers, minced garlic, chopped parsley and lemon juice. Pulse/process briefly until the mixture is coarsely chopped — you want a chunky tapenade, not a smooth paste.

With the processor running, drizzle in the extra-virgin olive oil until incorporated and the tapenade is slightly spreadable. If mixing by hand, stir in the olive oil to combine. Season with freshly ground black pepper and red pepper flakes to taste. Taste and adjust lemon, pepper, or capers as desired.

Transfer tapenade to a small bowl, cover and refrigerate for at least 15 minutes to let flavors meld. Bring to room temperature before assembling sandwich if refrigerated.

Prepare the roll: using a serrated knife, carefully slice the seeded Italian round horizontally into a top and bottom half, keeping the halves intact (do not cut all the way through if you prefer a hinge). Hollow out a small amount of the soft interior from both halves if you want less bread-to-filling ratio (reserve breadcrumbs for another use).

Lightly brush the cut faces of both bread halves with the teaspoon of olive oil. Place cut-sides down on a preheated skillet or griddle over medium heat for about 1 minute, just until the bread is lightly toasted and slightly crisped. Alternatively, toast under a broiler for 30–60 seconds. Remove and place cut-sides up.

Spread the bottom half evenly with about 2 tablespoons of the olive tapenade. If you like a hint of tang, spread the top half thinly with 1 teaspoon Dijon mustard (optional).

Layer the meats and cheese on the bottom half in the following order for best flavor and texture: first the gourmet ham (arrange overlapping slices to cover the surface), then the mortadella, then the Genoa salami. Fold or lightly press slices so they lie evenly. Top the meats with the mild provolone slices, covering them edge-to-edge.

Spread the remaining tapenade (about 1 tablespoon) over the provolone or the top bread half if you prefer more olive flavor. Gently press the top onto the sandwich to compact the layers slightly.

Optional resting/pressing: wrap the assembled sandwich tightly in plastic wrap or butcher paper and let rest at room temperature for 10–20 minutes. This allows flavors to meld and the tapenade to soften the cheese slightly, producing a more authentic muffuletta texture. For a pressed muffuletta, place a heavy skillet or a sandwich press on top while wrapped for 5–10 minutes.

Slice the sandwich into quarters or halves with a serrated knife. Serve immediately. Leftovers can be wrapped tightly and refrigerated up to 2 days; bring to room temperature before serving for best flavor.