Slice the Bread:

• Cut the Italian bread loaf horizontally to create a top and bottom half. Set aside.

Make the Dressing:

• In a small bowl, whisk together ¼ cup olive oil, 1 tsp oregano, and 1 tsp basil. If you’d like to add a touch of sweetness, you can mix in about 1 tbsp of red grape juice (optional, if desired).

Brush the Bread:

• Brush the dressing generously on both the cut sides of the bread halves, making sure each side is well-coated with the flavorful mixture.

Layer the Meats and Cheeses (on the bottom half):

• Begin layering with:

  • Turkey ham

  • Beef salami

  • Mortadella

  • Provolone cheese

  • Mozzarella cheese

Add the Olive Salad:

• Spread the olive salad evenly over the cheese layer. This adds that classic muffaletta flavor!

Add Pepperoncini Peppers (Optional):

• If you like a little heat, sprinkle some sliced pepperoncini peppers on top of the olive salad.

Assemble the Sandwich:

• Place the top half of the bread on the sandwich and gently press down to compact the layers.

Wrap & Compress:

• Wrap the entire sandwich tightly in plastic wrap to hold it together.

• Place a heavy weight, like a cast-iron skillet or heavy books, on top to compress the sandwich. This helps the flavors meld together.

Refrigerate:

• Refrigerate the sandwich for at least 2 hours, but preferably overnight, to allow all the flavors to develop.

Serve: