5-Step Muffuletta Sandwich
A big, strong sandwich featuring Italian meats and cheeses piled high atop a pillowy focaccia bread slathered with tangy olive tapenade. It's tailor-made for weekend lunches, picnics, party platters and more.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
5-Step Muffuletta Sandwich
000
Ingredients
½ cup giardiniera
¼ cup pitted kalamata olives
¼ cup pitted Castelvetrano olives
¼ cup sweet cherry peppers
¼ cup chopped fresh parsley
2 tablespoons drained capers
1 garlic clove
2 tablespoons red wine vinegar
1 tablespoon extra virgin olive oil
1 focaccia bread loaf
4 ounces provolone cheese slices
4 ounces soppressata slices
4 ounces mortadella slices
4 ounces mozzarella cheese slices
Directions
- In a food processor, combine giardiniera, olives, cherry peppers, parsley, capers and garlic. Pulse for 30 seconds to pea-sized pieces.
- Transfer the olive salad to a small bowl; add red wine vinegar and olive oil. Stir to combine and set aside.
- Cut focaccia loaf in half to separate the top and bottom. Spread the olive salad on the bottom half of the loaf.
- Layer on provolone cheese, soppressata, mortadella, mozzarella cheese, hard salami and ham.
- Close the sandwich and press down gently. To serve, cut the muffuletta into 6 triangular wedges and enjoy.
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Prep Time
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Cook Time
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Servings
Directions
- In a food processor, combine giardiniera, olives, cherry peppers, parsley, capers and garlic. Pulse for 30 seconds to pea-sized pieces.
- Transfer the olive salad to a small bowl; add red wine vinegar and olive oil. Stir to combine and set aside.
- Cut focaccia loaf in half to separate the top and bottom. Spread the olive salad on the bottom half of the loaf.
- Layer on provolone cheese, soppressata, mortadella, mozzarella cheese, hard salami and ham.
- Close the sandwich and press down gently. To serve, cut the muffuletta into 6 triangular wedges and enjoy.