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Total Time

Prep: 30 min. + chilling


8 servings

Muffuletta, which originated in New Orleans, is named after the round, crusty Sicilian loaf of bread it's traditionally served on. While I favor my own olive salad, there are several good versions available in most supermarkets. —Lou Sansevero, Ferron, Utah
Muffuletta Recipe photo by Taste of Home


  • 1 cup pimiento-stuffed olives, chopped
  • 3/4 cup olive oil
  • 1 celery rib, finely chopped
  • 1/2 cup sliced pepperoncini, chopped
  • 1/2 cup pitted Greek olives, chopped
  • 1/4 cup cocktail onions, drained and chopped
  • 1/4 cup red wine vinegar
  • 2 tablespoons capers, drained
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 3/4 teaspoon pepper
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon celery seed
  • 1 round loaf (1 pound) unsliced Italian bread
  • 1/2 pound thinly sliced Genoa salami
  • 1/2 pound thinly sliced deli ham
  • 1/2 pound sliced mortadella
  • 1/2 pound sliced Swiss cheese
  • 1/2 pound sliced provolone cheese


  1. In a large bowl, combine the first 14 ingredients. Cover and refrigerate at least 8 hours.
  2. Cut bread in half horizontally; carefully hollow out top and bottom, leaving a 1-in. shell (discard removed bread or save for another use). Spoon half the olive mixture over bottom half of bread. Layer with salami, ham, mortadella, Swiss and provolone; top with remaining olive mixture. Replace bread top. Wrap tightly. Refrigerate at least 3 hours or overnight. Cut into 8 wedges.

Nutrition Facts

1 slice: 762 calories, 59g fat (18g saturated fat), 103mg cholesterol, 2326mg sodium, 25g carbohydrate (2g sugars, 2g fiber), 35g protein.

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