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muffuletta sandwich stuffed with meat, cheese and veggies


1 round crusty loaf
1/2–3/4 cup olive tapenade, or sun-dried tomato or basil pesto
3/4 lb sliced low-sodium salami, ham, roast chicken, or other deli meats
1/4 lb sliced provolone, Gouda, Swiss or other creamy cheese
2–3 roasted red peppers
Extra-virgin olive oil


1. Split the loaf in half crosswise, and pull out most of the soft inside bread, leaving an inch around the bottom and top. Spread half the olive tapenade or pesto in the bottom shell, and the rest in the top crust.

2. Layer half of the meats into the bottom crust, then the provolone, then the remaining meat and roasted red peppers. If you like, drizzle with a little olive oil and sprinkle with salt and pepper. Top with the top crust.

3. Wrap well and refrigerate for at least an hour or two before cutting into wedges to eat. Will keep for up to 5 days in the fridge.

Serves 8.


To make all the layers smoosh together, you can weigh the sandwich down with a book or heavy pan.

Originally published in ParentsCanada magazine, May/June 2013.

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