Slice the muffuletta loaf horizontally to create a top and bottom half.
Hollow out some of the soft interior if desired to make room for fillings.
3. Assemble the Sandwich:
Spread a generous layer of olive salad on both the bottom and top halves of the bread.
Layer the sliced meats evenly over the bottom half.
Top with slices of provolone cheese.
Place the top half of the bread over the fillings and press down gently to compress.
4. Rest and Serve:
Wrap the sandwich tightly in plastic wrap or foil and let it rest for at least 30 minutes to 1 hour (or overnight in the fridge) to allow flavors to meld.
Slice into wedges and serve.
2. Prepare the Bread:
Slice the muffuletta loaf horizontally to create a top and bottom half.
Hollow out some of the soft interior if desired to make room for fillings.
3. Assemble the Sandwich:
Spread a generous layer of olive salad on both the bottom and top halves of the bread.
Layer the sliced meats evenly over the bottom half.
Top with slices of provolone cheese.
Place the top half of the bread over the fillings and press down gently to compress.
4. Rest and Serve:
Wrap the sandwich tightly in plastic wrap or foil and let it rest for at least 30 minutes to 1 hour (or overnight in the fridge) to allow flavors to meld.
