Italian Muffuletta

  • Rating ****

4 to 6 servings

This sandwich is a takeoff on the classic Italian hero. The combination of sliced meats is flexible; feel free to substitute or omit any of them. But what makes this a muffuletta is the olive and red pepper spread, so don’t skip it! (Recipe from "Giada's Family Dinners" by Giada De Laurentiis.)


  • 1/4 cup red wine vinegar
  • 2 garlic cloves, finely chopped
  • 1 teaspoon dried oregano
  • 1/3 cup olive oil
  • 10 large pitted green olives, chopped
  • 1/3 cup pitted Kalamata olives, chopped
  • 1/4 cup chopped roasted red bell peppers
  • Salt and freshly ground black pepper
  • 1 (1-pound) round bread loaf (about 7 inches in diameter)
  • 4 ounces thinly sliced ham
  • 4 ounces thinly sliced mortadella
  • 4 ounces thinly sliced salami
  • 4 ounces sliced provolone cheese
  • 1/2 red onion, thinly sliced
  • 1 1/2 ounces arugula leaves


In a large bowl, whisk the vinegar, garlic and oregano to blend. Gradually whisk in the oil. Stir in the green and Kalamata olives and roasted peppers. Season the vinaigrette with salt and pepper.

Using a serrated knife, slice off the top inch of the bread loaf. Hollow out the bottom and top halves of the loaf. Spread some of the vinaigrette in the bread bottom. Layer the meats and cheese in the bottom half. Top with the onion, then the arugula. Spread the remaining vinaigrette on the cut side of the bread top, then replace the bread top. (The sandwich can be made a day ahead. Wrap with plastic wrap and refrigerate.)

Cut the sandwich into wedges and serve.

Recipe reprinted by permission of All rights reserved.

RecID 10953

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