Mary Berg's Classic Muffuletta

Name: Mary Berg's Classic Muffuletta
Prep time: 10 min
Total time: 10 min
Ingredients: ----For the olive and pickle salad----; ¼ cup red wine vinegar; ¼ cup olive or canola oil; 2 garlic cloves, minced; 1 ½ teaspoons dry oregano; 1 teaspoon dry basil; ½ teaspoon celery salt, optional; Pepper; 1 cup pimento stuffed olives; ½ cup kalamata olives; ½ cup pepperoncini; ½ cup giardiniera (Italian pickled mixed vegetables); ¼ cup sweet cocktail onions; 2 tablespoons capers; ----For the sandwiches----; 1 Italian loaf; 200g thinly sliced or shaved genoa salami, spicy or mild; 200g thinly sliced or shaved deli ham, smoked or oven roasted; 200g sliced Swiss cheese; 200g sliced provolone cheese; 200g thinly sliced or shaved mortadella

Mary Berg January 17, 2025

From Mary Berg’s kitchen to yours, discover the tools and tips you need to master this easy and satisfying comfort meal.

Difficulty

Novice

Portions

10-12

Preparation Time

10 minutes

Cooking Time

0 second

Ingredients

----For the olive and pickle salad----
¼ cup red wine vinegar
¼ cup olive or canola oil
2 garlic cloves, minced
1 ½ teaspoons dry oregano
1 teaspoon dry basil
½ teaspoon celery salt, optional
Pepper
1 cup pimento stuffed olives
½ cup kalamata olives
½ cup pepperoncini
½ cup giardiniera (Italian pickled mixed vegetables)
¼ cup sweet cocktail onions
2 tablespoons capers
----For the sandwiches----
1 Italian loaf
200g thinly sliced or shaved genoa salami, spicy or mild
200g thinly sliced or shaved deli ham, smoked or oven roasted
200g sliced Swiss cheese
200g sliced provolone cheese
200g thinly sliced or shaved mortadella

Directions

1. In a large bowl, whisk together the vinegar, oil, garlic, dry oregano, dry basil, and celery salt, if using. Season well with pepper and set aside.
2. Place the olives, pepperoncini, giardiniera, onions, and capers on a large cutting board and chop relatively finely. Alternatively, you can pulse in a food processor. You still want to be able to tell all the ingredients apart, but you want a bit of everything in every bite. Transfer to the bowl and stir well to combine. Set aside for at least 15 minutes to allow the flavours to mingle or, alternatively, transfer to a container and store in the fridge for up to 5 days.
3. To assemble the sandwich, split the loaf in half and tear some of the dough out from the centre to make room for all the filling. Using a slotted spoon, spoon 2/3 of the salad mixture into the bottom of the loaf, spreading into an even layer. Layer in the salami, ham, cheese, and mortadella. Spoon the rest of the salad mixture over top and cap with the top of the loaf. Press well to sandwich everything together.
4. The muffuletta can be cut and eaten right away or, better yet, wrap the whole loaf tightly in plastic, place a baking pan or small sheet pan on top, and weigh the sandwich down with a few heavy cans. This will help the sandwich hold together when cut and allow the flavours to come together beautifully.

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