Muffaletta Recipe


  • Italian Bread: round, sesame seed
  • Jar of Olive Salad from Central Grocery (to make your own, see below) 
  • ¼ pound of mortadella
  • ¼ pound of ham
  • ¼ pound of hard Genoa salami
  • ¼ pound of Mozzarella cheese
  • ¼ pound of Provolone cheese


  • 1 pound of pimento-stuffed green olives
  • 1 pound of large Green black olives
  • 2 large pepperoncini, drained and left whole
  • 4 pickled onions
  • 4 tablespoons of capers
  • 1 head of minced garlic
  • 3 teaspoon of oregano
  • 1 quart of pickled cauliflower, drained and sliced
  • 1 whole stalk of celery, sliced
  • 1 teaspoon of ground black pepper
  • 2 tablespoons of lemon juice
  • Olive oil
  • Crisco oil


Drain the olives, giardinieri, pepperoncini, onions and capers. Combine all ingredients in a large bowl and mix. Pour into a large jar and pour half olive oil and half crisco oil into the jar. Cover tightly and store in refrigerator for at least 24 hours. 


Cut the bread in half and spread olive salad generously on each side. Place meats and cheeses on bottom half and cover. Cut the sandwich in quarters. 

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