Ingredients

• Ingredients
  1. 5 ounces pimento-stuffed olives (1 cup), sliced, plus 2 tablespoons of liquid from the jar
  2. 6 ounces chopped giardiniera (pickled Italian vegetables) (1 cup), plus 1 tablespoon of liquid from the jar
  3. 2 tablespoons drained capers, plus 2 teaspoons of liquid from the jar
  4. 3 ounces pitted Calamata olives (1/2 cup), sliced
  5. 2 1/2 teaspoons minced garlic
  6. 1 tablespoon minced shallot
  7. 1 teaspoon dried oregano
  8. 1 teaspoon dried parsley
  9. Pinch of dried thyme
  10. Pinch of crushed red pepper
  11. 1/2 cup extra-virgin olive oil
  12. 1 large loaf seeded Italian bread (about 1 1/4 pounds), split
  13. 1/4 pound sliced fresh mozzarella
  14. 6 ounces sliced capocollo or prosciutto
  15. 1/4 pound sliced Genoa salami
  16. 1/4 pound sliced mortadella
  17. 1/4 pound sliced mild provolone cheese
  18. Peperocini, for serving

Directions

1. In a medium bowl, stir the pimento-stuffed olives with the giardiniera, capers and their respective liquids. Add the Calamata olives, garlic, shallot, oregano, parsley, thyme and crushed red pepper. Stir in the olive oil and let the mixture stand for 1 hour.
2. Open the Italian bread on a work surface. Spoon the olive salad on both sides of the bread and spread evenly. Arrange the mozzarella slices on the bottom half of the bread, then top with the capocollo, Genoa salami and mortadella. Arrange the provolone cheese on the top half of the bread, covering the olive salad completely. Carefully close the sandwich. Wrap the sandwich tightly in plastic and let stand for 30 minutes or up to 2 hours. Cut the sandwich into 8 pieces and serve peperoncini on the side.

Make Ahead

The recipe can be prepared through Step 1 and refrigerated for up to 2 days. The wrapped muffuletta can be kept at room temperature for 2 hours.