How to Make a Giant Muffaletta
1. Make the Olive Salad
In a bowl, combine all olive salad ingredients. Mix well and let it sit for at least 30 minutes (longer is better). This allows the flavors to meld and intensify.
2. Prepare the Bread
Slice the round loaf horizontally. If the bread is very thick, you can scoop out a bit of the soft interior to make room for the fillings.
Brush or spoon some olive oil from the olive salad onto both cut sides of the bread.
3. Layer the Ingredients
Start layering on the bottom half of the bread:
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Provolone
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Mortadella
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Salami
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Ham or capicola
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Mozzarella
Spread the olive salad generously over the top layer of meat and cheese.
4. Close and Press
Place the top half of the bread on the sandwich. Gently press down to compact the layers.
For best flavor, wrap the entire sandwich tightly in plastic wrap or foil and refrigerate for 1–4 hours. This step allows the olive salad to soak into the bread and brings everything together.
5. Slice and Serve
Unwrap the muffaletta and cut into wedges using a sharp knife. Serve at room temperature for the best texture and flavor.
Tips for the Best Muffaletta
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Let the sandwich rest before serving
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Use high-quality deli meats and cheese
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Don’t skimp on the olive salad—it’s the heart of the sandwich
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Serve at room temperature, not cold
Variations to Try
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Add roasted red peppers for sweetness
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Use spicy capicola for extra heat
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Swap mozzarella for fresh mozzarella slices
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Make mini muffalettas using smaller rolls
Why This Sandwich Endures
The Giant Muffaletta Italian Sandwich is bold, unapologetic, and meant to be shared. It celebrates layered flavors, patience, and the beauty of simple ingredients done right.
Whether you’re serving it at a gathering or slicing it up for a casual family meal, this sandwich proves that sometimes bigger really is better—especially when olives are involved
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