Easy Muffaletta Sandwich Recipe

Combine 1 cup sliced kalamata olives and 1 cup sliced pimento-stuffed olives in a bowl.

Add 1/2 cup extra-virgin olive oil to the olives.

Mix in 2 tablespoons minced shallot, 2 small ribs of finely chopped celery, 2 tablespoons finely chopped parsley, 2 teaspoons minced garlic, and 2 tablespoons finely chopped pepperoncini.

Season the mixture with 1 1/2 teaspoons black pepper and 2 tablespoons red wine vinegar.

Stir everything together until well combined.

Take 1 large round loaf of bread and slice it in half horizontally.

Spread the olive mixture evenly on both halves of the bread.

Layer 4 ounces of thinly sliced salami, 4 ounces of thinly sliced mozzarella, 4 ounces of thinly sliced provolone, 4 ounces of thinly sliced mortadella, and 4 ounces of thinly sliced cappicola on one half of the bread.

Top with the other half of the bread and press down gently.

The sandwich can be served chilled or heated if desired.

Spice Level: