Description

A hearty Sicilian-origin sandwich loaded with layers of Italian cold cuts, cheese, and tangy olive salad, served on a round sesame-topped muffuletta roll—perfect for picnics or casual gatherings.

Ingredients

1 (12‑inch) round sesame-seed muffuletta loaf
6 tablespoons olive salad (with chopped olives, cauliflower, carrots, celery, peppers)
6 ounces Genoa salami, thinly sliced
6 ounces ham, thinly sliced
6 ounces mortadella, thinly sliced
4 ounces provolone cheese, sliced
4 ounces mozzarella cheese, sliced
2 tablespoons olive oil (optional, for toasting)

Cook Mode Prevent your screen from going dark

Instructions

Slice the muffuletta loaf horizontally into two equal halves.
Spread half of the olive salad evenly on the cut surface of each half.
Layer the salami, ham, and mortadella evenly on the bottom half.
Top the meats with provolone and mozzarella slices.
Place the top half of the loaf onto the sandwich, pressing gently.
Wrap the sandwich tightly in plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
Optional: prior to serving, unwrap and brush the sandwich exterior with olive oil, then toast in a panini press or skillet until the bread is crisp and cheese slightly melty.
Slice into wedges and serve chilled or warm.

Notes

Olive salad can be store‑bought (e.g., Muffuletta salad) or homemade.
Sandwich tastes best after resting—up to several hours or overnight—for full flavor integration.
Variations: add capocollo or part‑skim mozzarella to lighten it up.
Keep refrigerated if not serving immediately; slice fresh to prevent sogginess.