Special Muffalotta Recipe
Baked Italian meats & cheeses topped with Mandola's famous olive mix
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Ingredients
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Bread
Meats & Cheeses
Mandola's Olive Mix (Topping)
Assembly & Baking
Method
Bread
Prepare the loaf
Preheat oven to 375°F (190°C). Using a sharp serrated knife, cut the top 1/3 off the round Italian loaf horizontally and set the top aside. Hollow out the interior of the bottom portion, leaving a 1/2-inch thick shell all around and a thin bottom so fillings won't leak out. Reserve the removed bread for breadcrumbs or another use.
Brush exterior
Place the hollowed loaf on a parchment-lined baking sheet. Mix the olive oil and melted butter (if using) and brush the exterior and the inside rim lightly to help crisp and brown the crust while baking.
Mandola's Olive Mix (Topping)
Make the olive mix
In a small bowl combine chopped mixed olives, giardiniera, roasted red pepper, capers, parsley, red wine vinegar, extra-virgin olive oil, crushed red pepper flakes, salt, and black pepper. Stir to combine and taste; adjust salt or vinegar so the mix is bright and well seasoned. Set aside to allow flavors to marry while assembling the sandwich.
Meats & Cheeses
Layer meats and cheeses
If using, brush the inside of the hollowed loaf with 1 tablespoon Italian dressing or sandwich oil for moisture. Start layering the bottom of the loaf with half the provolone slices to create a cheese barrier, then add the Genoa salami in an even layer, followed by the capicola and ham. Top meats with the remaining provolone and then the mozzarella to ensure good melting. Press the fillings gently so they are evenly distributed.
Assembly & Baking
Top and bake
Place the reserved top of the loaf back on, press lightly, and brush the outside again with remaining oil/butter. Bake in the preheated 375°F (190°C) oven for 18–22 minutes, until the cheeses inside are melted and the crust is golden and crisp. If the top is browning too quickly, tent loosely with aluminum foil.
Finish with olive mix
Remove the muffalotta from the oven and let it rest 3–5 minutes. Carefully lift the top, spoon the Mandola's olive mix generously over the melted cheese and meats, spreading evenly. Replace the top or set it slightly askew for presentation.
Slice and serve
Using a serrated knife, slice the muffalotta into 6 equal wedges. Serve warm so cheeses remain melted and the olive mix is slightly warm from the bread. Leftovers keep well refrigerated up to 2 days; reheat in a 325°F (160°C) oven wrapped in foil until warmed through.