Mean Muffuletta
Preparation time
Cooking time
Total time
All of the ham, cheese and olive salad mix you could ever need stuffed in a hollowed out loaf and baked to melt the cheese. Invite your friends. Bring wine.
Recipe type: Main Course
Cuisine: Sicilian American
Serves: 4 people
The Olive Salad
  • 1 cup of pimento stuffed olives
  • Half a cup of drained pitted black olives
  • 2 cloves of garlic, minced
  • 1 cup of chopped pickled vegetables
  • 2 tablespoons of capers
  • 1 tablespoon of finely chopped celery
  • 1 tablespoon of finely chopped carrots
  • 1 teaspoon of dried oregano
  • 1 tablespoon of fresh basil, finely chopped
  • 1 tablespoon of fresh parsley, finely chopped
  • Quarter cup of white wine vinegar
  • Half cup of olive oil
The Filling (get creative)
  • 1 pack of cracked black pepper cheddar cheese
  • 1 pack mozzarella slices
  • 1 pack of Mexicana cheddar slices
  • 1 pack of sliced provolone cheese
  • 1 pack of pastrami slices
  • 1 pack of finocchiona salami
  • 1 pack of prosciutto slices
  • 1 pack of finely sliced ham
The Bread
  • 1 large round loaf of Italian bread
  1. Make the olive salad 24 hours in advance by combining all the ingredients. Make sure everything is diced super small. Cover and refrigerate overnight.
  2. Two hours before serving cut the bread in half horizontally and remove all the soft bread from each half, down to the crust, to create two bowls.
  3. Place the two halves on two pieces of foil and brush the insides with olive oil.
  4. Fill each half with olive salad until the bowl is level (use about ⅔ of your olive salad).
  5. Layer the 'bottom' half with cheese, olive salad and ham alternately. Repeat until you run out!
  6. Press the 'top' half on to the bottom half and wrap the whole thing very tightly in foil (and cling film, if there's leakage.)
  7. Refrigerate for two hours, to allow the olive salad to soak into the bread.
  8. Pre-heat the oven to 200C and cook the muffuletta for 20 minutes, or as long as it takes the cheese to melt and the whole thing to be hot through.
  9. Cut in to four wedges and serve immediately with a large glass of red.
Recipe by Edinburgh Foody at