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Muffaletta Sandwich with Black and Green Olive Tapenade


June 5, 2016

  • Prep: 25 mins
  • Cook: 20 mins
  • Yields: Serves 6


1 loaf ciabatta, about 10 by 5 inches, halved crosswise, remove inside of bread

1 cup chopped green olives

1 cup chopped pitted ripe olives

1/2 cup chopped giardiniera

1/3 cup chopped roasted red pepper

2 cloves garlic, minced

1/4 cup olive oil

2 tablespoons red wine vinegar

2 tablespoons chopped fresh, parsley

1/2 teaspoon basil

1/4 teaspoon oregano

1/3 pound sliced, mortadella

1/3 pound sliced, Cucina Classica Provolone cheese

1/3 pound sliced, prosciutto

1/3 pound sliced, fresh mozzarella

1/3 pound sliced, genoa salami


1Combine olives, giardiniera, red peppers, garlic, olive oil, vinegar and herbs in a bowl; set aside.

2Spread half of olive mixture on bottom half of Ciabatta. Layer meats and cheeses evenly over olive mixture. Spread remaining olive mixture on the top half of the bread and close the sandwich.

3Wrap entire loaf in plastic wrap. Place a baking sheet on top and weigh down using cans or a cast iron skillet. Refrigerate for 1 hour. Slice into 6 sandwiches.