1. Prepare the Olive Salad
In a mixing bowl, combine the chopped green olives, black olives, pickled vegetables, minced garlic, dried oregano, olive oil, and red wine vinegar. Mix well and season with salt and black pepper to taste. Let the olive salad sit for at least 30 minutes to allow the flavors to meld.
2. Slice the Bread
Cut the round loaf of Italian bread in half horizontally. You can hollow out some of the bread from the center if you prefer more room for the fillings.
3. Assemble the Sandwich
Start by spreading a generous layer of olive salad on the bottom half of the bread. Arrange the slices of salami, ham, and mortadella evenly over the olive salad. Next, layer the provolone and mozzarella cheeses on top of the meats. Spread a bit more olive salad on the top half of the bread before placing it on top of the sandwich.
4. Press and Wrap
Press the sandwich down gently to compress the layers and help the flavors meld together. Wrap the sandwich tightly in aluminum foil. For the best results, let it sit for at least an hour or up to 24 hours in the refrigerator. This allows the flavors to develop and the sandwich to become easier to slice.
5. Slice and Serve
When ready to serve, unwrap the sandwich and cut it into wedges or slices. The Muffaletta is delicious both cold and at room temperature.
Notes and Tips
- Bread Choice: If you can’t find a round Italian loaf, a similar type of crusty round bread or even a large baguette can be used.
- Make-Ahead: This sandwich actually improves in flavor after a few hours or overnight, making it a great option for meal prep or ahead-of-time entertaining.
- Vegetable Variations: Feel free to add other pickled vegetables or even a bit of chopped fresh basil for added flavor.
