Muffuletta Sandwich with Olive Tapenade
This Muffuletta Sandwich with Olive Tapenade is stacked with layers of Italian meats, provolone cheese, and a zesty olive spread on fresh bread for the ultimate hearty sandwich recipe.
Ingredients
For the Olive Tapenade:
- 1 cup green olives, pitted and roughly chopped
- 1 cup black olives, pitted and roughly chopped
- ½ cup roasted red peppers, chopped
- ½ cup giardiniera (Italian pickled vegetables), chopped
- 2 tablespoons capers
- 2 cloves garlic, minced
- 3 tablespoons fresh parsley, chopped
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional, for heat)
- ⅓ cup olive oil
- 2 tablespoons red wine vinegar
For the Sandwich:
- 1 large round sesame loaf (10-inch Muffuletta bread, or substitute ciabatta or focaccia)
- 6 ounces Genoa salami, thinly sliced
- 6 ounces mortadella, thinly sliced
- 6 ounces capicola (or ham), thinly sliced
- 6 ounces provolone cheese, sliced
- 6 ounces mozzarella cheese, sliced
Instructions
- Prepare Tapenade – In a food processor, combine olives, peppers, giardiniera, capers, garlic, parsley, oregano, and vinegar. Pulse until chunky. Stream in olive oil until spreadable but not too smooth. Set aside.
- Prep Bread – Slice the sesame loaf horizontally. Hollow out a little of the soft bread inside if needed to fit fillings.
- Assemble – Spread half of the tapenade on the bottom bread half. Layer salami, mortadella, capicola, provolone, and mozzarella. Top with remaining tapenade.
- Close and Press – Place the top half of bread on. Wrap tightly in plastic wrap or parchment paper. Press with a heavy skillet or weight for at least 1 hour (optional but recommended).
- Serve – Slice into wedges and enjoy!