Description
The Muffuletta Bread Bowl Sandwich is a hearty, flavorful Italian-American deli classic featuring a crusty round loaf filled with layers of cured meats, cheeses, and a zesty olive salad. Perfect for picnics or game day, this no-cook sandwich melds savory ingredients inside an edible bread bowl for a satisfying and portable meal.
Ingredients
Scale
Bread
- 1 round boule or large crusty Italian bread loaf, about 10 inches
Meats and Cheese
- 6 ounces sliced Genoa salami
- 6 ounces sliced mortadella
- 6 ounces sliced ham
- 6 ounces sliced provolone cheese
- 4 ounces sliced mozzarella cheese
Olive Salad
- 1 cup chopped green olives
- 1/2 cup chopped black olives
- 1/2 cup chopped giardiniera
- 1/3 cup chopped roasted red peppers
- 1 clove minced garlic
- 2 tablespoons chopped parsley
- 1/4 cup olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
Instructions
- Prepare the olive salad: In a bowl, combine chopped green olives, black olives, giardiniera, roasted red peppers, minced garlic, chopped parsley, olive oil, red wine vinegar, dried oregano, and black pepper. Stir well and let the mixture sit for at least 15 minutes to develop flavors.
- Hollow out the bread bowl: Slice the top off the round loaf and set it aside. Carefully hollow out the interior of the bread, leaving about a 1-inch thick shell to hold the fillings. Reserve the removed bread for another use.
- Add olive salad base: Spoon half of the prepared olive salad evenly into the bottom of the hollowed bread bowl, creating a flavorful foundation.
- Layer the fillings: Inside the bread bowl, layer the sliced Genoa salami, mortadella, ham, provolone cheese, and mozzarella cheese in that order, pressing gently to fit the ingredients snugly.
- Top with remaining olive salad and close: Spread the remaining half of the olive salad over the layered fillings, then replace the bread lid on top.
- Chill the sandwich: Wrap the assembled sandwich tightly in plastic wrap and refrigerate for at least 1 hour or up to 6 hours to allow the flavors to meld and the sandwich to set.
- Serve: Slice the muffuletta bread bowl sandwich into wedges and serve chilled or at room temperature for a delicious meal.
Notes
- For a spicier version, add chopped pepperoncini to the olive salad.
- This sandwich transports well, making it ideal for picnics or game day gatherings.
