🔪 Instructions:
1. Make the Olive Salad (best done ahead):
Combine all olive salad ingredients in a bowl.
Mix well, cover, and refrigerate for at least 1 hour (or overnight for best flavor).
2. Prepare the Bread:
Slice the round loaf horizontally.
Hollow out some of the soft interior (optional, but makes room for fillings).
Brush both cut sides with olive oil or a bit of the olive salad marinade.
3. Assemble the Sandwich:
Spread half of the olive salad on the bottom half of the bread.
Layer the meats: mortadella, salami, capicola.
Add the cheeses: provolone and mozzarella.
(Optional) Add a layer of arugula or lettuce.
Top with the remaining olive salad.
Place the top half of the bread on, pressing down firmly.
4. Wrap and Chill:
Wrap tightly in plastic wrap or foil.
Place in the fridge with a weight on top (like a cast iron pan) for 1–2 hours to let the flavors meld.
5. Serve:
Slice into wedges and serve cold or at room temperature.
🧀 Tips & Variations:
Use a crusty sourdough or ciabatta round if you can’t find traditional muffaletta bread.
For a spicy kick, add giardiniera or hot cherry peppers.
Can be made a day ahead — it actually tastes better after sitting!
