When it comes to building a prime muffaletta, the bread may be more important than the olives, meats, and cheeses it’s married to. In New Orleans, this hefty must-have “sando” is constructed on a round, soft Sicilian loaf. In this version, Epicurious member Mike19711 uses focaccia. When serving large parties, use a soft Italian bread, a 9-inch round, or a long 14-inch loaf. Try and hold out until the olive salad has marinated for at least 24 hours; trust us, it will make the meal that much more authentic.
Recipe information
Yield
Makes 4 to 6 servings
Ingredients
For olive salad
1
1
1
1
2
2
1
2
For sandwiches
1
6
4
4
4
4
4
Need to make a substitution?
Preparation
Step 1
In a medium bowl, toss together the olives, roasted peppers, onion, garlic, parsley, oil, and vinegar. Cover and refrigerate at least 1 hour and up to 2 days.
Step 2
Split the focaccia horizontally and brush both cut sides with oil. Layer the capicolla, salami, mortadella, pepperoni, mozzarella, and provolone to completely cover the bottom half of the bread.
Step 3
Spread the olive salad in an even layer on top and cover with the other piece of bread, leaving a small border along the edge. Press the sandwich together, carefully slice into portions, and serve.