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Photo Credit: Elizabeth Newman

Italian Muffuletta

by Giada

★★★★★

(1 review)

Prep Time

10 minutes

Serves

6

Beginner

Photo Credit: Elizabeth Newman

Italian Muffuletta

Name: Italian Muffuletta
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: ¼ cup red wine vinegar or rosé vinegar; 2 garlic cloves (finely chopped); 1 teaspoon dried oregano; 1/3 cup olive oil; 10 large pitted green olives (chopped); 1/3 cup pitted kalamata or leccino olives (chopped); ¼ cup chopped roasted red bell peppers; Salt and freshly ground black pepper; 1 1-pound round bread loaf (about 7 inches in diameter); 4 ounces thinly sliced ham; 4 ounces thinly sliced mortadella; 4 ounces thinly sliced salami; 4 ounces sliced provolone cheese; ½ red onion (thinly sliced); 1½ ounces arugula leaves

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A takeoff on the classic Italian hero. The combination of sliced meats is flexible; feel free to substitute or omit any of them. But what makes this sandwich a muffuletta is the olive and red pepper spread, so don't skip it!

Italian Muffuletta

Servings

6

Prep Time

10 minutes

Calories

1116

Author:

Giada De Laurentiis

Ingredients

¼ cup red wine vinegar or rosé vinegar

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2 garlic cloves (finely chopped)
1 teaspoon dried oregano

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1/3 cup olive oil
10 large pitted green olives (chopped)

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1/3 cup pitted kalamata or leccino olives (chopped)
¼ cup chopped roasted red bell peppers
Salt and freshly ground black pepper
1 1-pound round bread loaf (about 7 inches in diameter)
4 ounces thinly sliced ham
4 ounces thinly sliced mortadella
4 ounces thinly sliced salami
4 ounces sliced provolone cheese
½ red onion (thinly sliced)
1½ ounces arugula leaves

Rosé Vinegar

Regular Price: $35.50

Sale Price: $35.50
Regular Price

Unit Price: per

(8.45 fl oz)

Organic Oregano Bunch

Regular Price: $7.50

Sale Price: $7.50
Regular Price

Unit Price: per

(0.8 oz)

Cerignola Green Olives

Regular Price: $10.50

Sale Price: $10.50
Regular Price

Unit Price: per

(1.25 lbs)

Instructions

In a large bowl, whisk the vinegar, garlic, and oregano to blend. Gradually whisk in the oil. Stir in the green and kalamata olives and roasted peppers. Season the vinaigrette with salt and pepper.
Using a serrated knife, slice off the top inch of the bread loaf. Hollow out the bottom and top halves of the loaf. Spread some of the vinaigrette in the bread bottom. Layer the meats and cheese in the bottom half. Top with the onion, then the arugula. Spread the remaining vinaigrette on the cut side of the bread top, then replace the bread top. (The sandwich can be made a day ahead. Wrap with plastic wrap and refrigerate.)
Cut the sandwich into wedges and serve.