My Muffuletta Sandwich Recipe

Ingredients for My Muffuletta Sandwich

• Ciabatta
• Provolone Cheese
• Genoa Salami
• Ham
• Tomatoes
• Sweet Onion
• Green Olives
• Kalamata Olive
• Fresh Basil
• 1 tablespoon capers (drained)
• 1 clove garlic (minced)
• Brine
• Oregano Leaves
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• Fresh Parsley
• Carrot

How to Make My Muffuletta Sandwich

1. In a food processor, combine 1 cup Castelvetrano olives (pitted and roughly chopped), 1/2 cup mixed giardiniera (drained), 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon capers (drained), 1 clove garlic (minced), 1/4 teaspoon dried oregano, and a pinch of red pepper flakes.
2. Process until finely chopped but not completely pureed; you want some texture. Taste and adjust seasonings as needed.
3. Transfer the olive salad to a bowl and refrigerate for at least 30 minutes to allow flavors to meld. This step is crucial for the best taste!
4. Slice a large round loaf of Italian bread in half horizontally.
5. Generously spread the chilled olive salad onto both halves of the bread.
6. Layer 4-6 ounces of thinly sliced salami, mortadella, and provolone cheese on the bottom half of the bread.
7. Top with the other half of the bread and slice into wedges to serve. Enjoy!