Recipes / Sandwiches & Paninis

Traditional Muffaletta




  1. Remove insides of bread boule and discard. Spread olive spread over cut side of bottom half of bread.
  2. On the bottom half of the bread, layer Mortadella, Soppressata, Salami, Capocollo , Fontina Cheese, peppadews, and arugula. Place top half of bread over meats and cheese.
  3. Wrap the sandwich in plastic wrap and weigh down with a cast-iron skillet in the refrigerator for at least an hour.
  4. Cut into wedges and serve.

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