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Family-Style Muffuletta

Photo: Hector Sanchez; Stylist: Lydia Degaris Pursell
Yield Makes 6 servings
Porchetta, a seasoned boneless pork roast, can be found in the deli case, but you can use any cold cuts here. For a make-ahead twist, wrap the sandwich tightly with plastic wrap, and chill under the weight of a heavy cast-iron skillet up to 8 hours.


  • 3/4 cup chopped assorted olives
  • 3/4 cup coarsely chopped jarred artichoke hearts
  • 1 medium carrot, grated
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 garlic clove, minced
  • Kosher salt
  • Freshly ground black pepper
  • 1 (16-oz.) ciabatta bread loaf
  • 3 tablespoons coarse-grained Dijon mustard
  • 1/2 pound thinly sliced deli porchetta
  • 1 (4-oz.) package thinly sliced Italian chorizo
  • 1 (3-oz.) package thinly sliced prosciutto
  • 8 (1-oz.) provolone cheese slices
  • 1/3 cup sliced red onion
  • 2 cups loosely packed arugula

How to Make It

  1. Stir together first 8 ingredients. Add salt and pepper to taste. Cut ciabatta loaf in half lengthwise. Scoop out soft bread from both halves, leaving a 1/2-inch-thick shell. (Reserve soft center of loaf for another use, if desired.)

  2. Spoon olive mixture into bottom half of bread loaf, and spread mustard on top half. Layer meats and cheese slices on top of olive mixture. Top with onions and arugula. Cover with bread top, mustard side down. Cut loaf into wedges or slices.

  3. Note: 1 cup jarred Italian olive salad, drained, may be substituted for olive mixture.