Muffuletta with Garden Olive Salad

This muffuletta takes the classic to the next level with a from-scratch olive salad that’s practically a meal on its own.

The topping is packed with onions, red bell peppers, celery, garlic, scallions, jalapeños, roasted peppers, both kinds of olives, and mixed salad greens all seasoned with oregano. Pile that garden party onto your meat and cheese, then broil everything until the provolone melts and the bread toasts golden. It’s less about tradition and more about maximizing every flavor you can fit between two pieces of bread.

Perfect for when you want a muffuletta that eats like a complete Italian feast.

Chef Tips

• Chop all the vegetables roughly the same size so every bite has a balanced mix of flavors and textures.
• Drain the roasted red peppers well and pat them dry. Too much moisture will make the sandwich soggy.
• Broil just until the cheese melts and the top toasts, about 3-5 minutes. Watch it closely so nothing burns.
• Let the sandwich rest for 2-3 minutes after broiling so the cheese sets slightly and doesn’t slide off when you bite in.

Kitchen Variations

• Cold Version: Skip the broiling and serve it cold for a picnic-friendly sandwich that travels well.
• Capicola Layer: Add thinly sliced capicola for extra spicy, cured meat flavor that stands up to the bold olive salad.
• Focaccia Swap: Use a thick slab of focaccia instead of French bread for an even more rustic, herb-forward base.