Ranch Muffaletta Sandwich

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  • Level: Easy
  • Total: 2 hr 20 min (includes chilling time)
  • Active: 20 min
  • Yield: 4 sandwiches
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Spicy Olive Spread:

One 3-ounce jar pimentos, drained

1 cup mixed pitted olives, chopped 

1/4 cup mayonnaise 

2 tablespoons chopped jarred jalapenos 

1 tablespoon red wine vinegar 

3 green onions, thinly sliced 

Kosher salt and freshly ground black pepper 


1 cup thinly sliced iceberg lettuce

1 teaspoon olive oil 

1/2 teaspoon red wine vinegar 

1 ciabatta loaf 

1/4 cup store-bought ranch dressing 

6 ounces sliced salami 

6 ounces sliced ham 

6 ounces sliced mortadella 

6 ounces thin deli sliced beef 

6 ounces sliced provolone cheese 

7.5 ounces sliced pepper jack cheese 


  1. For the spicy olive spread: In a bowl, mix together the pimentos, olives, mayo, jalapenos, vinegar and green onions until combined. Season with salt and pepper; set aside.
  2. For the sandwich: Lightly dress the iceberg in the olive oil and vinegar.
  3. Split the ciabatta in half lengthwise. Smear half of the spicy olive spread onto the bottom half of the bread and the other half onto the top half of the bread. Spoon half of the ranch dressing on one side and spread, then repeat with the other side. On the bottom half, layer half the meat and cheese. Top with the iceberg, followed by the remaining meat and cheese. Finally, put the top half of the ciabatta on top. Wrap in plastic wrap and place on a baking sheet with a second baking sheet and a heavy iron skillet on top to weigh it down. Put in the fridge for at least 2 hours.
  4. To serve: Slice into 4 pieces.