Save Recipe Print
Total:
1 hr 20 min
(includes resting)
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr 20 min
(includes resting)
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Divide the bread lengthwise. Scoop out some of the dough-y interior and reserve for another use.

Combine the olives, oil, pickled vegetables, red peppers, parsley, vinegar, garlic and Italian seasoning in a bowl. Spread half of the olive tapenade on the bottom half of the bread. Layer the salami, provolone, capicola, mozzarella, mortadella and the rest of the olive tapenade. Top with the other half of the bread and wrap the entire loaf in plastic wrap. Top the wrapped sandwich with a cast iron pan and set aside to rest for 1 hour. To facilitate easy cutting, skewer the muffaletta with 4 skewers and cut into 8 even triangles.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Quick Creamy Tomato Soup

Recipe courtesy of Rachael Ray

Muffaletta

Recipe courtesy of Bobby Flay

Muffuletta

Recipe courtesy of Gourmet Magazine

Muffuletta

Recipe courtesy of Gourmet Magazine

Muffaletta

Recipe courtesy of Claire Robinson

Muffuletta

Recipe courtesy of Food Network Kitchen

Monjunis Muffuletta

Recipe courtesy of Jimmy Rosso

Muffuletta Relish

Recipe courtesy of Food Network Kitchen

Muffuletta Pinwheels

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories