Giant Muffaletta

A Giant Muffaletta is a larger version of the traditional New Orleans-style muffaletta sandwich, which is known for its layers of meats, cheeses, and an olive salad on a round, sesame seed bun. The “giant” version makes it perfect for sharing with a crowd or as an over-the-top indulgence.

Here’s how you can make your own Giant Muffaletta at home:

Ingredients:

• For the Olive Salad:

  • 1 cup green olives (pitted)
  • 1/2 cup kalamata olives (pitted)
  • 1/2 cup roasted red peppers (chopped)
  • 1/4 cup capers
  • 1/2 cup pitted black olives
  • 1/2 cup celery (finely chopped)
  • 2-3 garlic cloves (minced)
  • 2 tablespoons red wine vinegar
  • 1/4 cup olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Salt and pepper to taste

• For the Sandwich:

  • 1 giant round loaf of Italian bread or a large sesame seed round bread (about 10-12 inches in diameter)
  • 1/2 lb mortadella (or bologna)
  • 1/2 lb salami (or Genoa salami)
  • 1/2 lb ham (sliced thin)
  • 1/2 lb provolone cheese (sliced)
  • 1/2 lb mozzarella cheese (sliced)

Instructions:

1. Prepare the Olive Salad:

   • In a food processor, pulse the green olives, kalamata olives, black olives, roasted red peppers, capers, celery, and garlic until finely chopped, but not pureed.
   • Transfer the mixture to a bowl and stir in the red wine vinegar, olive oil, oregano, crushed red pepper flakes (if using), and salt and pepper to taste.
   • Let the olive salad sit for at least an hour (or overnight in the fridge) to allow the flavors to meld together.

2. Prepare the Bread:

   • Slice the giant round loaf of bread horizontally to create a top and bottom half, leaving the crust intact.
   • Hollow out some of the inside of the bread to create more space for the fillings (this can also help prevent the sandwich from becoming too soggy).

3. Assemble the Muffaletta:

   • Spread a generous amount of the olive salad on the bottom half of the bread, ensuring it’s evenly distributed.
   • Layer the meats on top of the olive salad: start with mortadella, then salami, then ham.
   • Add the sliced provolone and mozzarella cheeses.
   • Spoon more olive salad on top of the cheeses to cover them.
   • Place the top half of the bread on the sandwich, pressing it down gently.

4. Serve:

   • You can wrap the sandwich tightly in plastic wrap and let it rest in the fridge for a couple of hours to allow the flavors to meld and the sandwich to compress.
   • Slice into wedges or smaller portions and serve. It’s delicious at room temperature or slightly chilled.

Tips:

• The olive salad is key to a great muffaletta, so don’t skimp on it! You can also make it a day ahead to develop even more flavor.
• If you’re looking to make the sandwich even larger, you can stack more meats and cheese or use multiple loaves of bread.

A Giant Muffaletta is perfect for a party, picnic, or as a fun dinner option when you’re craving a bold, hearty sandwich. Enjoy! Let me know if you’d like any other variations or suggestions for sides to go with it.