mufaletta

Ingredients

• 1/4 lb sliced ham

• 1/4 lb sliced mortadella

• 1/4 lb sliced Genoa salami

• 1/4 lb sliced provolone

• 1/4 lb sliced ementaller

• 1/4 lb capicola (sometimes known as "gobbagool")

Preparation

1. Cut bread in half horizontally. Spread loaves with olive mix on each  side then layer on meats and cheeses on bottom half. Cover with top half. Note: Ideally the sandwich should be made a day in advance and then tightly wrapped in plastic wrap or foil to enable the juices to soak into the bread.  It wont be soggy.

2. Slice into quarters and serve.

3. Optionally you can griddle the sandwich quarters on med-low heat in a skillet. When the cheese melts its ready.  See pic below

Olive Spread Ingredients

• 1 1/2 c pimento-stuffed olives

• 1/2 c pitted Kalamata olives

• 1/2 c giardiniera (Italian pickled vegetables)

• 1/4 c pepperoncini (drained)

• 1/4 c pickled onions

• 1 tbsp capers

• 1 clove garlic, large – minced

• 1 tbsp fresh oregano

• 1/4 tsp ground pepper

• 1 tbsp lemon juice

• 1/4 c olive oil

Preparation

Drain any ingredients not packed in oil. 

Place all* ingredients in a food processor and pulse until coarsely chopped. 

*If you prefer whole olives add them to the mix after the food processor. 

Place in large jar and refrigerate overnight.

Mufaletta Bread

Any flat type of ciabatta loaf or good french loaf can be used here if you dont want to be a baker. If the bread is too thick hollow out some of the bread on each piece. 

Ingredients

• 4 1/2 c all-purpose flour

• 1 1/2 c water

• 1 tbsp kosher salt

• 1 tbsp sugar

• 2 tbsp olive oil

• 2 tsp rapid-rise yeast

Preparation

1. Using the dough hook, combine 4 cups flour, water, salt, sugar, olive oil, and yeast in the bowl of a stand mixer -- scraping down sides as needed -- at low speed until blended. Add additional flour if needed, but dough should be a bit sticky. Increase speed to medium and knead for eight minutes.

2. Turn dough out onto lightly floured board and form into a ball.

3. Clean and dry mixing bowl and spray lightly with non-stick cooking spray. Place dough in bowl, seam-side down, and spray top lightly with oil. Cover bowl with plastic wrap and allow to rise until doubled in bulk, about 1 1/2 hours. 

4. Turn dough out onto the floured board and knead for 2 minutes. Divide in two, and form into balls. Let dough rest for 15 minutes then flatten out into discs 7 - 8 inches in diameter. Place each disc on a baking sheet, dock with a fork, and cover with plastic sprayed with oil. Allow to rise until doubled in bulk, about 1 1/2 hours.

5. Preheat oven to 425F.

6. Bake each loaf for 20 to 25 minutes until well-browned. Cool completely before slicing.

Jeffrey Cowgill 2017 (Updated 2024)