Special Muffaletta Box Lunch Recipe

Combine the chopped green, black and pimento-stuffed olives, pickled cauliflower and pickled carrots in a medium mixing bowl.

Add capers, extra-virgin olive oil, red wine vinegar, dried oregano and red pepper flakes. Stir to combine until evenly coated.

Season with salt and black pepper, taste and adjust (add more vinegar for brightness or more olive oil if too tart).

Transfer to an airtight container and refrigerate at least 30 minutes and up to 24 hours to let flavors meld. Bring to near-chill temperature before assembling sandwiches (room temp is fine).

Prepare the spread

In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, salt and black pepper until smooth. Adjust seasoning to taste.

Using a large serrated knife, carefully slice the round loaf horizontally into two even layers (top and bottom). If loaf is very tall, you can split into three layers—top, middle, bottom—to get even distribution of fillings.

Spread about 3/4 cup of the mayonnaise mixture evenly over the cut surface of the bottom half of the loaf (for the whole loaf; if using three layers, divide spread evenly among layers). Spread 1/4 to 1/3 cup on the top interior surface as well for balance.

Layer the meats evenly over the bottom half: arrange salami in an overlapping layer, then capicola, then mortadella. Aim for an even distribution so each sandwich portion gets similar amounts.

Top the meats with the provolone and mozzarella slices in an even layer to cover the meats.

Spoon the chilled Mandola's olive mix over the cheese layer, spreading it to the edges. Use all or nearly all of the olive mix so the distinctive muffuletta flavor is present in every bite.

Place the top half of the loaf over the filling and press gently but firmly to compress the sandwich slightly. If desired, weigh the sandwich with a wrapped baking sheet or similar for 10–15 minutes to help melding.

Using a large serrated knife, cut the assembled loaf into 4 equal portions (or into 8 smaller halves) depending on serving size. Wrap each sandwich portion tightly in butcher paper and then in plastic wrap to hold shape and keep fresh.

Refrigerate wrapped sandwiches for at least 30 minutes for flavors to marry, though they can be served immediately if needed. For packed box lunches, keep sandwiches chilled until served.

Place one wrapped muffuletta sandwich in each box or to-go container.

Add one individual bag of Zapp's potato chips and one RC cookie or brownie to each box.

Include a napkin and any condiments requested (extra mayo or hot sauce) and keep boxes refrigerated if not served within 2 hours.