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:

  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.