Ingredients3 h 30 m servings 492
- Cut bread in half horizontally. Scoop out bottom and top, leaving a 1/2-inch thick shell.
- Combine oil, green olives, ripe olives, parsley, oregano, pepper, crushed red pepper flakes, lemon juice and garlic in medium bowl. Stir to mix well.
- Spoon half the olive mixture into bread shell. Top with salami, cheese, roasted red peppers, pepperoni and the remaining olive mixture. Cover with bread top. Wrap tightly in plastic wrap and chill at least 3 hours or overnight. Cut loaf into wedges. Serve.
- Serves 8 to 12 as an appetizer
Per Serving: 492 calories; 27.3 43.6 17.8 38 1584 Full nutrition
ReviewsRead all reviews 10
Very creative way to make a sandwich!!! I actually made it more of a pizza sandwich. I added a bit of pizza sauce to the mixture and added some ham along with the pepperoni. Awesome!
This sandwich is very similar to the muffuletta. At lunchtime these sandwiches walk out the door by the dozen from the Central Market on Decatur St. in New Orleans. They are the best!
This was delicious, and the whole family enjoyed it. I didn't have any pimiento stuffed olives, so I had to leave those out. I did add a grated carrot to the olive salad (mostly to get more vegg...
This is the best sandwich !!!!!!!!!!!!!! I Have made it numerous times and everytime it just gets better. I add sliced provolone along with the sliced Mozz. I use italian bread and have also u...
Super yummy! I got rid of the dried oregano and the roasted red peppers because that just didn't sound appetizing, but it turned out to be great!
Really good! I used up some leftover Muffaletta mix, and omitted the roasted red peppers because mine had mold on them (ewww). Very similar to the original you get down at Central Grocery in New...
Made this to take to the winery with us and everyone went crazy over it. Added some prosciutto but don't necessarily think it added/detracted from anything. Let it sit overnight then cut it and...