skip to Main Content
Muffaletta cut in half on plate with black olives.


Recipe By:
  • 1 c. green Italian olives, pitted, chopped
  • 1 c. chopped sun-dried tomatoes (packed in olive oil, drained)
  • 2 T. capers, drained
  • 3 T. minced garlic
  • 1 T. chopped fresh oregano
  • 1 t. black pepper
  • 2 T. balsamic vinegar
  • 2 T. extra virgin olive oil
  • 1 large round loaf, Italian bread, about 7” in diameter
  • 1 sweet onion, thinly sliced, separated into rings
  • ¼ lb. thinly sliced mozzarella
  • ¼ lb. thinly sliced salami
  • ¼ lb. thinly sliced ham
  • ¼ lb. thinly sliced provolone
  • ¼ lb. thinly sliced mortadella
  1. Mix the chopped olives and next 6 ingredients. Stir in olive oil.
  2. Store tightly covered, in refrigerator at least 12 hours. Can be made up to 1 week in advance.
  3. Cut bread in half horizontally.
  4. Remove bread from top and bottom to hollow out the bread.
  5. Spread half of olive mixture, with liquid on bottom half of bread, then half of onion rings.
  6. Next layer the cheese and cold cuts as listed above.
  7. Top with remaining onion slices and remaining olive mixture.
  8. Wrap tightly, store in refrigerator. Can be made 6 hours ahead.
  9. Return to room temperature before serving.
  10. Cut into wedges. Serves 6.

Print Friendly, PDF & Email

This Post Has 0 Comments

Leave a Reply

Your email address will not be published.

Rate this recipe:  
Back To Top