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Giant Muffaletta Italian Sandwich

Giant Muffaletta Italian Sandwich

Make a Giant Muffaletta Italian Sandwich loaded with Italian meats, cheese, and homemade olive salad. Perfect for parties, picnics, and make-ahead lunches.
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Prep Time 25 minutes
Chill Time 1 hour
Total Time 1 hour 25 minutes
Servings: 8
Calories: 690
Ingredients Method Notes

Ingredients
  

  • For the Sandwich
  • 1 large round Italian bread loaf about 10 to 12 inches
  • 6 ounces Genoa salami sliced
  • 6 ounces ham sliced
  • 6 ounces mortadella sliced
  • 6 ounces pepperoni sliced
  • 6 ounces provolone cheese sliced
  • 4 ounces mozzarella cheese sliced
  • ¼ cup grated Parmesan cheese
  • For the Olive Salad
  • 1 cup green olives chopped
  • ½ cup black olives chopped
  • ½ cup roasted red peppers diced
  • ¼ cup giardiniera chopped
  • 2 tablespoons capers
  • 2 garlic cloves minced
  • ⅓ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Italian seasoning
  • ½ teaspoon crushed red pepper flakes optional
  • Black pepper to taste
  • Optional Garnishes
  • Arugula
  • Fresh basil leaves

Method
 

  1. Slice the bread loaf horizontally and hollow out a little of the soft interior to make room for the filling.
  2. In a bowl, combine the green olives, black olives, roasted red peppers, giardiniera, capers, garlic, olive oil, red wine vinegar, Italian seasoning, crushed red pepper flakes, and black pepper.
  3. Mix well and let the olive salad sit for 10 minutes so the flavors blend.
  4. Spread half of the olive salad evenly over the bottom half of the bread.
  5. Layer the provolone cheese over the bread.
  6. Add the salami, ham, mortadella, and pepperoni in even layers.
  7. Top with the mozzarella cheese.
  8. Sprinkle with grated Parmesan.
  9. Add arugula or fresh basil if using.
  10. Spread the remaining olive salad over the top half of the bread and place it over the sandwich.
  11. Wrap the sandwich tightly in plastic wrap or foil.
  12. Place a heavy skillet or baking sheet on top and refrigerate for at least 1 hour, preferably 4 to 8 hours.
  13. Slice into wedges and serve.

Notes

  • Pressing the sandwich helps the flavors combine.
  • A sturdy Italian loaf works best.
  • Chop the olive salad finely for easy slicing.
  • Assemble a day ahead for even better flavor.
  • Drain the olives and peppers well to avoid soggy bread.