Muffuletta Recipe

Prepare olives and vegetables

Pit and coarsely chop the mixed green and black olives. Drain and finely chop the giardiniera and pepperoncini. Finely dice the red onion, mince the garlic, and roughly chop the capers. Place all chopped ingredients into a medium mixing bowl.

Dress and combine

Add the extra-virgin olive oil, red wine vinegar, lemon juice, dried oregano, crushed red pepper flakes, salt, and black pepper to the bowl. Stir thoroughly so everything is evenly coated. Taste and adjust seasoning — add more vinegar or oil to reach a slightly loose, spreadable relish consistency.

Macerate

Cover the bowl and refrigerate for at least 1 hour (ideally 4–24 hours) to allow flavors to meld. Stir once before assembling the sandwich. Bring to cool room temperature (about 15–20 minutes) before using so the olive salad isn't too stiff.

Slice the round loaf horizontally to create a top and bottom half. If the loaf has a rounded dome, level the top slightly so it sits evenly.

Optional toasting: Preheat oven to 375°F (190°C). Lightly brush the cut interior surfaces of both halves with softened butter or a thin film of olive oil. Place cut sides up on a baking sheet and toast in the oven 6–8 minutes until lightly golden and slightly crisp. Remove and let cool a few minutes.

On the bottom half of the loaf, spread a generous, even layer (about half of the prepared olive salad) to cover nearly edge-to-edge. Be generous — olive salad is a defining element of a muffuletta.

Layer the cold cuts evenly over the olive salad: first the mortadella in an even layer, then the Genoa salami, then the ham. Overlap slices so the sandwich will hold together. Distribute the slices to use roughly all the meat specified.

Place the sliced provolone and Swiss (or mozzarella) on top of the meats, covering the sandwich surface. If you prefer melted cheese, you can place the assembled open sandwich under a broiler for 1–2 minutes until the cheese softens, watching carefully to avoid burning.

Spread the remaining olive salad on the underside of the top half of the loaf, or press the top half directly onto the cheese if you prefer all relish on the bottom. Place the top half on the sandwich and press down gently but firmly to compress the layers.

Wrap the entire sandwich tightly in plastic wrap or butcher paper and place a heavy skillet or a few cans on top. Refrigerate (or let rest at cool room temperature) for at least 30 minutes to help the sandwich set and for the flavors to marry. For best slicing, refrigerate 1–2 hours.

Unwrap and cut the muffuletta into 6–8 wedges (for a 10–12" loaf) or into 4 hearty servings. Serve cold or at room temperature.