Muffaletta Recipe

Time30m

Serves4

Imported italian meats on toasted rye bread with arugula, provolone, aioli & olive tapenade

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Toast the Bread
Preheat a skillet or griddle over medium heat. Place the rye bread slices on the skillet and toast until golden brown on both sides, about 2-3 minutes per side.
2
Prepare the Meats
Layer the salami, capicola, and mortadella evenly on four slices of toasted rye bread.
3
Add Cheese
Place the provolone cheese on top of the meats on each sandwich.
4
Add Vegetables and Condiments
Top each sandwich with a handful of arugula, followed by a tablespoon of aioli and a tablespoon of olive tapenade.
5
Assemble the Sandwiches
Place the remaining slices of toasted rye bread on top to complete each sandwich.

6
Serve
Cut each sandwich in half and serve immediately while warm. Enjoy your delicious Muffaletta!