The Overstuffed Muffuletta Hoagie (Print version)

A packed muffuletta-style hoagie with briny olive salad, Italian meats, provolone, and sturdy bread that slices cleanly for dinner or game day.

# Ingredients:

For the olive salad

01 - 1 cup (150 g) pitted green olives, chopped
02 - 1/2 cup (75 g) pitted black olives, chopped
03 - 1/2 cup (80 g) drained giardiniera, chopped
04 - 1/3 cup (55 g) roasted red peppers, chopped
05 - 2 tablespoons capers, drained
06 - 2 tablespoons chopped fresh parsley
07 - 1 small garlic clove, finely grated
08 - 1 teaspoon dried oregano
09 - 2 tablespoons red wine vinegar
10 - 1/4 cup (60 ml) extra-virgin olive oil
11 - 1/4 teaspoon black pepper

For the hoagies

12 - 4 large hoagie rolls or sturdy Italian sub rolls
13 - 8 oz (225 g) thin-sliced Genoa salami
14 - 8 oz (225 g) thin-sliced deli ham
15 - 6 oz (170 g) thin-sliced mortadella
16 - 8 slices provolone cheese
17 - Pepperoncini, for serving (optional)

# Instructions:

01 - Stir the olives, giardiniera, roasted peppers, capers, parsley, garlic, oregano, vinegar, olive oil, and black pepper in a bowl. Let it stand for at least 15 minutes, then drain off excess liquid with a slotted spoon before using.
02 - Split the hoagie rolls lengthwise without cutting all the way through. Pull out a little soft bread from the centers if the rolls are very fluffy.
03 - Add salami, ham, mortadella, and provolone to each roll in loose folds. Keep the layers even from end to end so every slice gets the same bite.
04 - Spoon a generous layer of drained olive salad over the meats and cheese. Close the rolls and press gently.
05 - Place the closed hoagies on a cutting board, cover with parchment, and set a sheet pan on top. Let them press for 15 minutes.
06 - Serve cold, or wrap in foil and warm in a 350°F oven for 8-10 minutes until the cheese softens. Slice each hoagie in half and serve with pepperoncini if desired.

# Good to know:

01 - The olive salad can be made up to 3 days ahead and refrigerated.
02 - Best served after a short press so the bread absorbs flavor without getting soggy.

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