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Italian Muffuletta with Hot Pickled Peppers


  • 1 cup pitted olives, chopped
  • 1 tbsp. minced shallots
  • 1 tbsp. minced celery
  • ½ cup roasted red pepper strips
  • 2 tbsp. capers, rinsed, dried, and chopped
  • 2 Italian hot pickled peppers (pepperoncini or giardiniera), chopped
  • 3 tbsp. olive oil
  • 1 tbsp. red wine vinegar
  • Kosher salt and freshly ground black pepper
  • 1 round loaf focaccia or Italian bread
  • 4 oz. sliced Capicola
  • 4 oz. sliced Mortadella
  • 4 oz. sliced Soppressata
  • 4 oz. sliced provolone cheese


  • 1. Combine olives, shallot, celery, red peppers, capers, hot peppers and olive oil in a small bowl. Stir to combine. Season to taste with vinegar, salt, and pepper.
  • 2. Slice bread lengthwise in half. Use fork to scoop out soft bread from each half, leaving a ½-inch shell.
  • 3. Spoon olive salad into both bread halves. Layer capicola, mortadella, soppressata and cheese over bottom half of bread.
  • 4. Cover with remaining top slice of bread. Slice into four wedges and serve immediately, or wrap in plastic wrap and refrigerate up to 4 hours before serving.