Monster Italian Sandwich

    8 hours 40 min

    This ciabatta based sandwich is enormous. It has no less than 21 ingredients in it, including 3 types of sliced meats, 2 types of cheese, olives, herbs, olive oil and red wine vinegar.

    164 people made this

    Serves: 8 

    • 225g pimento stuffed green olives, crushed
    • 70g kalamata olives, drained and crushed
    • 2 cloves garlic, finely chopped
    • 50g pickled cauliflower florets, roughly chopped
    • 2 tablespoons drained capers
    • 1 tablespoon chopped celery
    • 1 tablespoon chopped carrot
    • 110g pepperoncini, drained
    • 4 tablespoons roughly chopped marinated sweet onions
    • 1/2 teaspoon celery seeds
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • 3/4 teaspoon ground black pepper
    • 4 tablespoons red wine vinegar
    • 125ml olive oil
    • 4 tablespoons rapeseed oil
    • 4 (250g) loaves Italian bread, such as ciabatta
    • 225g thinly sliced salami
    • 225g thinly sliced cooked ham
    • 225g sliced garlic sausage
    • 225g sliced mozzarella cheese
    • 225g sliced mild Cheddar cheese

    Prep:40min  ›  Extra time:8hr chilling  ›  Ready in:8hr40min 

    1. To Make Olive Salad: In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, sweet onions, celery seeds, oregano, basil, black pepper, vinegar, olive oil and rapeseed oil. Mix together and transfer mixture into a glass jar (or other non-reactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight.
    2. To Make Sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer 'bottom half' of each loaf with 1/4 of the salami, ham, garlic sausage, mozzarella and Cheddar. Replace 'top half' on each loaf and cut sandwich into halves.
    3. Serve immediately or wrap tightly and refrigerate for a few hours; this will allow for the flavours to mingle and the olive salad to soak into the bread.


    If pickled cauliflower florets, marinated sweet onions and pepperoncini aren't available, substitute in marinated vegetables of your choice.

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    Reviews in English (161)


    This is a great muffuletta. I used red onion instead of the pickled onions and omitted the vegetable oil. I used only olive oil. It turned out great! This is totally authentic. You'll think you are in the Big Easy! Thanks Boo for a fantastic recipe!  -  12 Jan 2003  (Review from Allrecipes US | Canada)


    I am a New Orlean's Central Grocery Muffeletta fan. This recipe was great!! Almost as terrific as Central Grocery's version. Maybe better, because I made it fresh!! My husband and I savored every bite. My daughter liked it on a Hawaiin Bread Roll, with a sweetness to it. My son is not an olive fan. That's o.k., more for me to eat!! Will definitely make this again.  -  06 Jan 2002  (Review from Allrecipes US | Canada)


    I made this for Superbowl, omitting the capers and mortadella. Delicious! My husband, who was hesitant about the recipe, just loved it. One hint, make sure your olives are well drained and dried off with paper towels if you don't want the salad to taste too briny. This would be great to take on picnics or car trips as it can be made in advance, and keeps well in the fridge otr a cooler. Thanks, Boo!  -  04 Feb 2002  (Review from Allrecipes US | Canada)