Ingredients
OLIVE SALAD
1/2 c. fresh Italian parsley, coarsely chopped
1/2 c. pitted pimento-stuffed or Castelvetrano green olives
1/2 c. store-bought or homemade giardiniera, coarsely chopped
1/3 c. roasted red peppers, coarsely chopped
1/3 c. pitted Kalamata olives
2 tbsp. drained capers
2 tbsp. extra-virgin olive oil
ASSEMBLY
1 (1 lb.) round loaf of crusty Italian-style bread, preferably with sesame seeds
1/4 lb. sliced sweet soppressata
1/4 lb. sliced mortadella
1/4 lb. sliced provolone
1/4 lb. sliced capicola
Extra-virgin olive oil, for brushing (optional)
How to:
OLIVE SALAD
In a food processor, pulse parsley, green olives, giardiniera, red peppers, Kalamata olives, capers, and oil, stopping once or twice to scrape the sides of the bowl, until well combined but still chunky, about 30 seconds.
Make Ahead: Salad can be made 1 month ahead. Store in an airtight container, drizzle oil on top and refrigerate.
ASSEMBLY
Step 1Slice loaf of bread in half lengthwise. Cover cut sides with olive salad. On bottom half, layer soppressata, mortadella, provolone, then capicola.
Place the top half of the loaf over to close the sandwich. Set the sandwich on a baking sheet. Cover with a second baking sheet, then stack a wooden cutting board, cast-iron skillet, or another heavy object on top. Let sit at room temperature until olive salad saturates bread, about 30 minutes.
If serving cold, slice muffuletta into 6 wedges and serve.
If serving hot, preheat oven to 375°. Brush the top of the loaf with oil and place the sandwich on a parchment-lined baking sheet. Bake the sandwich until the cheese is melted, the meat begins rendering its fat, and the bread is golden brown, about 10 minutes. Slice into 6 wedges and serve.
Make Ahead: Assembled sandwiches can be made 2 days ahead. Wrap in plastic wrap and refrigerate.