Description
This impressive Focaccia Muffuletta is a show-stopping sandwich packed with layers of Italian cured meats, provolone cheese, and a vibrant three-olive tapenade, all nestled within a homemade herbed focaccia. It’s perfect for a party, picnic, or hearty lunch.
Ingredients
Scale
For the Bread:
- 1 batch Herbed Focaccia, sliced in half horizontally (recipe link provided in original post – you would insert your own internal link here)
For the Three Olive Tapenade:
- 1 cup green olives (Castelvetrano recommended), pitted and minced
- 1/4 cup black olives (oil-cured recommended), pitted and minced
- 1/4 cup Kalamata olives, pitted and minced
- 1 teaspoon capers, minced
- 1 clove garlic, grated or minced
- 1/4 cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/4 cup fresh parsley, minced
- Salt, to taste
- Black pepper, to taste
For the Muffuletta Filling:
- 4 ounces sweet soppressata, thinly sliced
- 4 ounces sweet capicola, thinly sliced
- 4 ounces Genoa salami, thinly sliced
- 8 ounces smoked deli ham, thinly sliced
- 14 ounces provolone cheese, sliced (about two 7-ounce packages)
- Salt, to taste
- Black pepper, to taste
Instructions
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Make the Three Olive Tapenade:
- Food Processor Method (Recommended): Add all the tapenade ingredients (green olives, black olives, Kalamata olives, capers, garlic, olive oil, lemon juice, and parsley) to the bowl of a food processor. Pulse several times until the olives are finely chopped but not completely pureed. You should still have some texture. Taste and season with salt and pepper as needed.
- No Food Processor Method: Finely mince the green olives, black olives, Kalamata olives, capers, and parsley. Grate or finely mince the garlic. In a medium bowl, combine the minced ingredients with the olive oil and lemon juice. Stir well to combine. Taste and season with salt and pepper as needed.
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Prepare the Focaccia: Slice the herbed focaccia loaf in half horizontally, creating a top and bottom piece.
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Assemble the Muffuletta:
- Layer Meats: On the bottom half of the focaccia, layer the cured meats (sweet soppressata, sweet capicola, Genoa salami, and smoked ham) evenly, covering the entire surface.
- Layer Cheese: Top the meats with the sliced provolone cheese, creating an even layer.
- Spread Tapenade: Spread the prepared three-olive tapenade evenly over the provolone cheese.
- Top with Focaccia: Carefully place the top half of the focaccia over the tapenade.
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Cut and Serve: Cut the large muffuletta into smaller, individual sandwich portions (about 12 handheld-sized sandwiches). Serve immediately, or wrap tightly in plastic wrap and refrigerate for later.
Notes
- Focaccia: This recipe calls for a homemade herbed focaccia. The original post provides a link to a recipe, which you would replace with an internal link to your own focaccia recipe. You could also use a store-bought focaccia, but homemade is always best!
- Olives: Use a variety of olives for the best flavor and texture. Castelvetrano olives are recommended for their buttery flavor.
- Cured Meats: You can adjust the types and amounts of cured meats to your liking. Other options include prosciutto, mortadella, or spicy salami.
- Make-Ahead: You can assemble the muffuletta several hours in advance and refrigerate it, tightly wrapped in plastic wrap. This allows the flavors to meld. Let it sit at room temperature for about 30 minutes before serving.
- Serving Suggestions: This muffuletta is a meal in itself, but you can serve it with a side salad or chips.