This muffaletta is a New Orleans classic featuring a homemade briny olive tapenade made with California pitted olives, pepperoncini, capers, and red wine vinegar layered with cured meats and cheese on a round Italian loaf.
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The day before making the sandwich, drain the jars of olives and cut the olives into thin rounds, about four per olive. Finely dice the pepperoncini, keeping the seeds. Combine all the ingredients in a small bowl. Taste for seasoning. Set aside and let the flavors come together overnight in the refrigerator and take out and bring to room temperature for 30 minutes prior to using.
If using muffuletta loaves, slice them in half horizontally and hollow out much of the inside of the bread halves to make room for the toppings. Brush half a tablespoon or more of olive oil on each half of your loaves. Spread a good amount of the olive mix on each side of the bread—we used almost all of the mixture between the two loaves. Divide your meats and cheeses into two piles. Lay half the mortadella on each of the bottom breads and follow with half the provolone. Add some Marinated Red Onions. Top loaf tops with half of each of the mozzarella, ham, and salami. Close the sandwiches and wrap tightly in aluminum foil.
Place the two sandwiches between two baking sheets. Weigh the top baking sheet down with a Dutch oven or any other heavy kitchen tool and let the sandwiches sit for an hour, flipping the sandwiches midway. Skip this step if you’re using gluten-free bread.
If using an Italian loaf, slice it in half lengthwise and scoop some of the bread from the insides to make room for your toppings. Build your sandwich in the same way as above by brushing the bread halves with olive oil, spreading the olive mix, and layering the mortadella, provolone, onions, salami, ham, and mozzarella. Wrap tightly in aluminum foil and place between two sheet trays, with the top sheet tray weighed down. Allow the sandwiches to sit for an hour, flipping the sandwiches over halfway. Skip this step if you’re using gluten-free bread.
Heat the oven to 350°F.
Add the wrapped sandwiches to the oven and bake for 20 minutes. Pull the sandwiches out and open the foil to expose the sandwiches and bake for an additional five minutes, or until melted and fabulous.
Take the sandwiches out of the oven and remove from the aluminum foil. Cut each Muffuletta sandwich in half and enjoy.
Store leftover tapenade in an airtight container in the refrigerator up to 3 days; assembled sandwiches keep wrapped for up to 2 days and taste better as flavors meld.
Yes. The tapenade can be made 1–2 days ahead and stored in an airtight container in the refrigerator, allowing flavors to meld further.
A round Italian loaf or muffaletta roll (about 6 inches in diameter) is traditional; it holds the tapenade and meats without falling apart.
Yes. Canned or jarred California pitted olives work equally well; drain thoroughly to avoid excess moisture in the tapenade.
Wrap tightly in plastic wrap or foil and refrigerate up to 2 days; flavors improve as the bread absorbs the olive oil and brine.
Traditional choices are mortadella, salami, capicola, and ham; use any combination of cured meats you prefer.
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