Muffaletta with Olive Tapenade

Question for you…

How do you spell this ↓



Muffaletta or Muffuletta? I literally didn’t know that there was confusion about this.

I’ve recently discovered that there are different ways to spell it.

However the hell you spell it, hands down this is the best sandwich I’ve ever had. Ok, well, maybe I’m being a bit dramatic but it is definitely phenomenal and I’m officially a fan.

The bread isn’t what is traditionally used. I made this Ciabatta and it was perfect. I absolutely LOVE Ciabatta; it’s a little crunchy on the outside, but nice and soft on the inside. And it has all those cute little holes that soak up flavor. Muffalettas are usually made with a heavy Italian bread, but hey, I do what I want.

Keeping with tradition, I made an olive tapenade to slather on this beautiful thing. Then, I layered the bread with salami, roast beef, prosciutto, pastrami, fresh Mozzarella, Provolone, stone ground mustard and red onions.

I think one of the keys to making a good Muffaletta is the pressing. I pressed mine for about two hours, but one should work just fine. It “marries” the flavors – you want this. I used a 6 pound can of tomatoes on top of a sheet pan, but that isn’t really necessary – a good sized cast iron skillet would work.

Here’s your printable-

Muffaletta with Olive Tapenade

Muffaletta with Olive Tapenade


  • This Ciabatta Recipe
  • 1/2 lb. mixed olives
  • 2 tbsp. capers
  • 1 tbsp. minced garlic
  • 2 tbsp. olive oil
  • 1 tsp. lemon juice
  • 1 tbsp. fresh parsley
  • 1/2 lb. salami
  • 1/2 lb. roast beef
  • 1/2 lb. prosciutto
  • 1/2 lb. pastrami
  • 1/2 lb. fresh Mozzarella, sliced
  • 1/2 lb. provolone, sliced
  • 1/2 red onion, sliced
  • Stone ground mustard


  • Make ciabatta and slice one loaf horizontally.
  • Make olive tapenade by combining olives through parsley in a food processor and pulse a few times until finely chopped.
  • Spread tapenade on both slices of bread.
  • Layer the meats and cheeses, followed by onions, and spread with mustard; top with any remaining tapenade.
  • Top with remaining bread slice and wrap sandwich tightly with plastic wrap.
  • Place something large and heavy (like a cast iron skillet) on the sandwich for an hour to press.
  • Cut into squares or rectangles to serve.

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