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One 10-inch round loaf Italian bread

1 C Minced pitted olives, roughly chopped
¼ C olive oil

½ C pickled vegetables, such as giardiniera, chopped

½ C California Sun Dry Tomatoes

2 Tbl chopped parsley

2 Tbl red wine vinegar

2 tsp California Sun Dry Tomato Garlic

½ C +/- California Sun Dry Tomato Spread

1 tsp Italian seasoning

½ pound salami, deli sliced

½ pound provolone, deli sliced

½ pound capicola, deli sliced

½ pound smoked mozzarella, deli sliced

½ pound mortadella, deli sliced

Divide the bread lengthwise. Scoop our some of the doughy interior. Combine the chopped olives, oil, pickled vegetables, CSDF Tomatoes, parsley, vinegar, CSDF Garlic & Italian seasoning in a bowl. Spread enough CSDF Tomato Spread on bottom half of bread. Spread on half

of the olive tapenade.


Layer the salami, provolone, capicola, mozzarella, mortadella and the rest of the olive tapenade. Top with the other half of the bread and wrap the entire load in a plastic wrap. Top the wrapped sandwich with a cast iron pan or heavy pan. Set aside to rest for 1 hour.Skewer the muffaletta with skewers or toothpicks.and cut into serving pieces.


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