- 10 inch round italian bread
- olive salad, either a mix like I used, which I added more to, or you can make your own.
- 1/2 lb each of mortadella, salami and capicollo or meats of your choice. ( you might have extra left over)
- 1 lb slicing provolone or a mixture of mozzarella and provolone
- olive oil
- a cup or more each of Italian black and green olives, chopped
- a jar of vegetable giardiniera that has carrots, cauliflower and celery, drained and chopped
- a jar of marinated artichoke hearts, drained and chopped
- a jar of roasted red peppers, drained and chopped
- fresh parsley, 1 garlic clove and fresh crunchy celery and oregano
- toss everything into a bowl and mix well together with good olive oil
A traditional-style muffuletta sandwich would consist of a muffuletta loaf split horizontally and loaded with tiers of olive salad, salami, ham, Swiss cheese, provolone, and mortadella al seasoned to perfection. Quarter, half, and full-sized muffulettas are sold.
The signature olive salad consists of olives diced with the celery, cauliflower and carrot found in a jar of giardiniera, seasoned with oregano and garlic, covered in olive oil, and allowed to combine for at least 24 hours.
How to Make The Muffaletta Sandwich
Commonly eaten during celebration days; In Palermo it is most commonly eaten on the Day of the Dead, November 2.