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Prep time: 5 mins
Cook time: 25 mins
Servings: 4 - 6
TIP: You can also bake the foil-wrapped muffuletta in a 350ºF oven for 20–30 minutes.
To save money and get fresher flavor, replace the store-bought olive salad with homemade: Combine in a food processor 1 jar (about 6 ounces) drained pimiento-stuffed Spanish olives, 1 cup (6 ounces) drained pitted kalamata olives, 1/2 cup coarsely chopped celery, 1/4 cup extra-virgin olive oil, 1/4 cup packed fresh parsley leaves, 1 tablespoon red wine vinegar, 1 teaspoon minced garlic, 1 teaspoon dried oregano and 1/4 teaspoon ground black pepper. Pulse until finely chopped but not pureed. Refrigerate for up to 3 days.
1 Panera Asiago Cheese Focaccia (round)
½ cup oil-packed sliced sun-dried tomatoes
4 ounces thinly sliced smoked provolone or mozzarella cheese
2 ½ cups jarred olive salad, drained, and chopped if necessary
3 ounces thinly sliced mortadella (Italian cured sausage)
3 ounces thinly sliced Genoa salami
2 ounces thinly sliced baked ham, preferably smoked Virginia ham
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1st Keep
 christinedaae
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