Phil's Muffalettas

Prepare olive salad 1 day in advance and refrigerate so flavors can mix.

Yield: 8 servings
Community Recipe from


  • 16 ounce(s) jar Boscoli family olive salad mix
  • 1/2 red onion, chopped
  • 24 ounce(s) jar chopped green olives with pimentos
  • 10 pepperoncini peppers, chopped
  • 1 tablespoon(s) heaping, minced garlic
  • 1/4 cup(s) olive oil
  • 1 1/2 teaspoon(s) dried chopped parsley
  • 1 1/2 teaspoon(s) dried oregano
  • 1 1/2 teaspoon(s) dried basil
  • 1/2 teaspoon(s) black pepper
  • 1 loaf(s) Albertson's french bread


  1. Combine all ingredients for olive salad and refrigerate. If the next day, the mixture seems dry and does not stick together somewhat, add additional olive oil.

  2. Use a fresh loaf of store baked Albertsons French bread and cut in half lengthwise.
  3. Hollow out the inside of the top half of the loaf
  4. Spoon the olive salad into the hollow section filling it back to level; place one layer of provolone cheese over olive salad so that when it melts it will help hold olives, etc., in place

  5. On the bottom slice of bread, drizzle lightly with olive oil
  6. Layer of hard salami
  7. Layer of provolone cheese
  8. Layer of thinly sliced ham

  9. Lay both open on a baking sheet; bake at 375 for 5 minutes
  10. Put bread halves back together and slice into individual sandwiches
December 2013

This recipe is a personal recipe added by kateseats59 and has not been tested or endorsed by MyRecipes.

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