Craving a hearty, flavor-packed sandwich that’s perfect for parties, picnics, or a satisfying meal? This Giant Muffaletta Italian Sandwich is loaded with savory Italian meats, creamy cheeses, and a tangy olive salad. It’s a crowd-pleaser that’s easy to make and bursting with bold flavors!

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Ingredients

• 1 large round Italian bread loaf (about 10 inches in diameter)
• ¼ cup olive oil, for brushing
• 1 tsp dried oregano, for seasoning
• 1 tsp 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

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Instructions

Step 1: Prepare the Bread

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

Step 2: Make the Herb Oil

1. In a small bowl, whisk together olive oil, oregano, and basil.
2. Brush the mixture generously onto both cut sides of the bread.

Step 3: Layer the Ingredients

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

• Turkey ham
• Beef salami
• Mortadella
• Provolone cheese
• Mozzarella cheese

1. Spread the olive salad evenly over the cheese layer.
2. Add pepperoncini peppers, if using, for an extra tangy bite.

Step 4: Assemble and Compress

1. Place the top half of the bread over the layered ingredients and press down gently.
2. Wrap the entire sandwich tightly in plastic wrap.
3. Place a heavy object, like a cast-iron skillet, on top of the wrapped sandwich. Refrigerate for at least 2 hours or overnight to compress the sandwich and meld the flavors.

Step 5: Serve

1. Unwrap the sandwich and cut it into wedges using a sharp knife.
2. Serve chilled or at room temperature for maximum flavor.

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Notes

• Homemade Olive Salad Recipe: Combine ½ cup chopped green olives, ¼ cup chopped black olives, ¼ cup diced roasted red peppers, 2 tbsp chopped parsley, 1 minced garlic clove, 2 tbsp olive oil, 1 tbsp red wine vinegar, and a pinch of red pepper flakes. Mix well and let sit for 30 minutes before using.
• Make Ahead: The muffaletta tastes even better when made a day in advance, as the flavors have more time to meld.
• Storage: Wrap tightly and store in the refrigerator for up to 2 days.

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This Giant Muffaletta Italian Sandwich is a showstopper that’s sure to impress at your next gathering. Slice it up, share it with friends, or savor it all to yourself—no judgment here! 😋

Enjoy, and let us know how your muffaletta turned out in the comments below!