Mauro's Muffaletta

  • Level: Easy
  • Total: 45 min (includes standing time)
  • Active: 15 min
  • Yield: 6 to 8 servings
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1 large (18-inch) round boule or round Italian loaf with sesame seeds

Olive Giardiniera Salad, recipe follows

12 to 16 ounces sliced aged or sharp provolone 

12 to 16 ounces thinly sliced mortadella 

12 to 16 ounces thinly sliced Genoa salami or sopresatta 

12 to 16 ounces thinly sliced hot capicola 

Olive Giardiniera Salad:

1 cup pitted green olives

1/2 cup drained roasted red peppers

1/2 cup hot giardiniera with oil 

1/4 cup drained capers

1/4 cup red wine vinegar 

1/4 cup fresh parsley 

1 teaspoon sugar 


  1. Cut the loaf in half horizontally. Spread the Olive Giardiniera Salad crust to crust on both sides of the bread. Then, layer the cheese on the bottom, followed by high ribbons of the mortadella, salami and capicola. Cover with the top half of the bread and let sit 20 to 30 minutes so the salad's oil can soak into the bread. Cut into pie-shaped wedges and serve to the masses.

Olive Giardiniera Salad:

  1. Put the olives, red peppers, giardiniera with oil, capers, vinegar, parsley and sugar in the bowl of a food processor and pulse 8 to 10 times until a coarse relish forms.
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