Recipe courtesy of Granzella's Restaurant & Deli

Muffuletta

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 1 serving
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Ingredients

3 to 4 ounces Muffuletta Mixture, recipe follows

1 sourdough bread roll (or bread of choice), split 

5 to 6 slices Genoa salami 

2 to 3 slices mortadella 

1 to 2 slices provolone 

Muffuletta Mixture:

2 1/2 cups Kalamata olives

2 1/2 cups Sicilian olives 

2 1/2 cups mild giardiniera 

1 cup sliced pepperoncini 

3/4 cups artichokes 

3/4 cups coarsely chopped mushrooms

1/3 cup crushed red bell peppers 

3/4 cup chopped garlic 

1 cup olive oil 

1/4 cup canola oil 

2 tablespoons Sicilian spice blend

1 tablespoon dried oregano 

3 teaspoons dried parsley 

1 teaspoon ground black pepper 

Directions

  1. Spread muffuletta mixture on both sides of roll. Add meats and cheese and serve.

Muffuletta Mixture:

Yield: 26 servings
  1. Coarsely chop the olives, giardiniera, pepperoncini, artichokes, mushrooms, bell peppers and garlic together, then mix together with the olive oil, canola oil, Sicilian spice, oregano, parsley and pepper in a bowl. Keep refrigerated for up to 3 months.