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Olive Salad: (make at least 1 day ahead)
1-1/2 cups green olives, pitted and drained
1/2 cup black olives like Kalamata, pitted and drained
1 cup Giardiniera (pickled cauliflower, carrots, celery, pepperoncini)
1 tablespoon whole capers
4 large garlic clove4s, thinly sliced
1 stalk celery, thinly sliced
1 tablespoon Italian (flat leaf) parsley, finely chopped
1 tablespoon fresh oregano, minced
1 teaspoon crushed red pepper flakes
3 tablespoons red wine vinegar
1/4 cup roasted red peppers, diced
1 tablespoon green onions, thinly sliced
Extra virgin olive oil
Salt and fresh ground pepper, to taste

1 loaf round Italian bread, about 10-inches in diameter and topped with sesame seeds
1 recipe Olive Salad
1/4 pound hard Italian salami
1/4 pound Capicola (spicy Italian ham)
1/4 pound Mortadella
1/4 pound Mozzarella, sliced
  1/4 pound Provolone, sliced

Cooking Instructions

Ingredient notes:
For the Olive Salad: We list the basic ingredients. Adjust vegetables, vinegar and seasonings to suit your taste. For best flavor, make the olive salad at one day to one week ahead of time so flavors can meld.
For the sandwich: The meat and cheese quantities are estimates; use more or less to taste.

Make the Olive Salad:
1. Crush each olive on a cutting board with your hand or flat side of knife blade.
2. Combine all ingredients in a clean jar or bowl.
3. Pour in enough olive oil to cover.
4. Cover and store in refrigerator.

Assemble the muffuletta:
1. Split loaf of bread in half, lengthwise.

2. Brush each side generously with oil from the Olive Salad, using more on the bottom half.
3. Pile on the meats and cheeses in alternating layers.
4. Top with the olive salad. Put the top of the bread on and press gently, making sure not to smash the bread. Cut muffuletta into quarters. As an alternative, assemble the muffuletta ahead of time, wrap the sandwich tightly in plastic wrap and let sit to allow olive salad to soak into the meats, cheeses and bread.

Adapted from Muffuletta Sandwich recipe by NOLA Cuisine at

Equipment List

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