Chicken Muffuletta with Spicy Olive Relish Mayonnaise

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  • Yield: 8 servings
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Spicy Olive Relish Mayonnaise:

2 roasted red peppers (from a jar), drained

1/2 or 1 jalapeno chile, chopped (depending on how spicy you like)

2 cloves garlic, finely chopped

1/2 cup Hellmann's mayonnaise

3/4 cup prepared olive relish

1/4 cup coarsely chopped fresh flat leaf parsley

2 tablespoons red or white wine vinegar


4 boneless, skinless chicken breasts

2 tablespoons olive oil

Salt and freshly ground black pepper

16 1/4-inch thick slices provolone cheese

1 large round loaf of bread, sliced in half crosswise

Spicy olive relish

Spicy Olive Relish Mayonnaise

Aluminum foil

2 bricks or a cast iron pan and a few heavy cans.


  1. Spicy Olive Relish Mayonnaise:
  2. Combine the red peppers, jalapeno, garlic, mayonnaise and vinegar in a food processor and process until smooth. Scrape the mixture into a medium bowl and fold in the olive relish and parsley. Set aside.
  3. Muffuletta:
  4. 1. Heat the grill to high or the grill pan over high heat.
  5. 2. Brush the chicken breasts with oil on both sides and season with salt and pepper. Grill for 4 to 5 minutes per side until golden brown and just cooked through. Remove from the grill, let rest 5 minutes then slice into 1/4-inch thick slices on the bias.
  6. 3. Spread some of the mayonnaise on the bottom half of the bread, add a few tablespoons of the olive relish, add half of the cheese, half of the chicken and repeat with the remaining ingredients, (mayonnaise, olive relish, cheese, chicken) in that order.
  7. 4. Spread the cut-side of the top of the loaf with more of the mayonnaise and place, mayonnaise-side down on the chicken. Wrap tightly in foil, place on a baking sheet and place bricks or a heavy cast iron pan on top. Refrigerate for at least 1 hour (to allow the flavors to meld) or overnight.