When it comes to building a prime muffaletta, the bread may be more important than the olives, meats, and cheeses it’s married to. In New Orleans, this hefty must-have “sando” is constructed on a round, soft Sicilian loaf. In this version, Epicurious member Mike19711 uses focaccia. When serving large parties, use a soft Italian bread, a 9-inch round, or a long 14-inch loaf. Try and hold out until the olive salad has marinated for at least 24 hours; trust us, it will make the meal that much more authentic.

　　

Ingredients

Makes 4 to 6 servings

　　

For olive salad

1 cup kalamata olives, pitted and chopped

　　1 cup green olives, pitted and chopped

　　1/4 cup finely diced roasted red bell pepper

　　1 tablespoon minced red onion

　　2 garlic cloves, minced

　　2 tablespoons minced fresh flat-leaf parsley leaves

　　1/4 cup extra-virgin olive oil

　　2 teaspoons red-wine vinegar

　　

For sandwiches

1 (9 by 11-inch) piece focaccia

　　Extra-virgin olive oil

　　6 ounces capicolla

　　4 ounces thinly sliced Genoa salami

　　4 ounces thinly sliced mortadella

　　4 ounces thinly sliced pepperoni

　　4 ounces sliced mozzarella

　　4 ounces thinly sliced provolone

　　

Step 1

In a medium bowl, toss together the olives, roasted peppers, onion, garlic, parsley, oil, and vinegar. Cover and refrigerate at least 1 hour and up to 2 days.

　　

Step 2

Split the focaccia horizontally and brush both cut sides with oil. Layer the capicolla, salami, mortadella, pepperoni, mozzarella, and provolone to completely cover the bottom half of the bread.

　　

Step 3

Spread the olive salad in an even layer on top and cover with the other piece of bread, leaving a small border along the edge. Press the sandwich together, carefully slice into portions, and serve.

　　The Epicurious Cookbook