How to Make a Giant Muffaletta Sandwich at Home!

Start the olive salad recipe the day before to marinate.

In a large bowl, combine 1 cup of jardinier, 1.5 cups of pitted colomata olives, 1.5 cups of pitted green olives, 1 cup of chopped pepper and chini peppers, 1 tablespoon of capers, 1 teaspoon of dried oregano, 3 tablespoons of red wine vinegar, and drizzle in 1 cup of extra virgin olive oil.

Stir until everything is well mixed.

Cover and refrigerate overnight.

Slice the sesame topped Italian loaf in half lengthwise.

Spread half of the olive salad generously on the cut side of the top half.

Layer with sliced mozzarella, capacola or ham, genoa salami, mortadella or high-quality bologna, and sliced provolone.

Spread the remaining olive salad on the bottom half of the loaf.

Carefully crown it with the top half of the loaf.

Wrap the whole sandwich snugly in parchment paper and twist the ends.

Tightly wrap in plastic wrap and let it sit at room temperature for 1 hour to meld flavors.

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