Ingredients

• 1 unit round muffuletta bread (10-inch/25cm)
• 250 g sliced mortadella
• 250 g sliced Genoa salami
• 250 g sliced smoked ham
• 200 g sliced provolone cheese
• 200 g sliced Swiss cheese
• 2 cup olive salad (homemade or store-bought)

Instructions

1. 1

   Prepare the Bread — Carefully slice the muffuletta bread horizontally in half, creating a top and bottom. Scoop out a small amount of the soft interior from both halves to create more space for the fillings.

2. 2

   Assemble the Olive Salad — If making your own olive salad, combine chopped green olives, black olives, giardiniera, capers, garlic, oregano, red wine vinegar, and olive oil. Ensure it's well mixed and slightly oily. If using store-bought, drain any excess liquid.

3. 3

   Layer the Sandwich — Spread a generous layer of olive salad evenly over the bottom half of the bread. Then, begin layering the meats and cheeses. Start with mortadella, followed by salami, ham, provolone, and Swiss cheese. Repeat the layers if desired, ensuring an even distribution. Finish with another generous layer of olive salad on top of the cheeses.

4. 4

   Close and Press — Place the top half of the bread over the fillings. Gently press down on the sandwich to compress the layers. For best results, wrap the muffuletta tightly in plastic wrap and refrigerate for at least 2 hours, or ideally overnight, with a heavy object (like a cast-iron skillet) on top to press it down. This allows the flavors to meld.

5. 5

   Serve — Unwrap the muffuletta, slice it into wedges, and serve at room temperature. Enjoy the rich, complex flavors of this New Orleans classic!