Giant Muffaletta Italian Sandwich

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

1 large round Italian bread loaf (about 10 inches in diameter)

¼ cup olive oil, for brushing

1 teaspoon dried oregano, for seasoning

1 teaspoon dried basil, for herbaceous flavor

¼ lb thinly sliced turkey ham, savory and lean

¼ lb thinly sliced beef salami, robust and spicy

¼ lb thinly sliced mortadella, rich and flavorful

¼ lb sliced provolone cheese, sharp and creamy

¼ lb sliced mozzarella cheese, mild and melty

1 cup olive salad, store-bought or homemade (see notes for a quick recipe)

¼ cup sliced pepperoncini peppers (optional), for a tangy kick

Instructions

Step 1: Prepare the Bread

Slice the Italian bread loaf in half horizontally to create a top and bottom half.

Step 2: Make the Herb Oil

In a small bowl, whisk together olive oil, oregano, and basil.

Brush the mixture generously onto both cut sides of the bread.

Step 3: Layer the Ingredients

On the bottom half of the bread, layer the following in order:

Turkey ham

Beef salami

Mortadella

Provolone cheese

Mozzarella cheese

Spread the olive salad evenly over the cheese layer.

Add pepperoncini peppers, if using, for an extra tangy bite.

Step 4: Assemble and Compress

Place the top half of the bread over the layered ingredients and press down gently.

Wrap the entire sandwich tightly in plastic wrap.

Place a heavy object, like a cast-iron skillet, on top of the wrapped sandwich. Refrigerate for at least 2 hours or overnight. This step compresses the sandwich and melds the flavors.

Step 5: Serve

Before serving, unwrap the sandwich and cut it into wedges using a sharp knife.