Ingredients:

  • 1 1/2 cups pitted green olives, coarsely chopped
  • 1/2 cup Kalamata olives, coarsely chopped
  • 1/4 cup capers, drained
  • 1/4 cup pickled peppadews or sliced pepperoncini
  • 3 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 clove garlic, minced
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 1 large roasted red pepper, patted dry and sliced
  • 1 cup marinated artichoke hearts, quartered
  • 1 cup sliced provolone cheese
  • 1 cup sliced Swiss or Gruyère cheese
  • 2 cups fresh baby arugula or spinach
  • 1/2 cup thinly sliced red onion
  • 1 loaf (approx. 1 lb) Muffuletta bread or sturdy Italian sourdough round
  • 2 tbsp unsalted butter, softened

Instructions:

  1. In a large bowl, combine the chopped green olives, Kalamata olives, capers, and peppadews.
  2. Stir in the olive oil, red wine vinegar, minced garlic, oregano, and red pepper flakes. Mix until chunky and set aside.
  3. Slice the Muffuletta loaf in half horizontally.
  4. Butter the cut sides of the bread and lightly toast them in a skillet to create a moisture barrier.
  5. Layer the sliced provolone and Swiss cheeses directly onto the toasted bread to further prevent brine migration.
  6. Add layers of roasted red pepper, marinated artichoke hearts, thinly sliced red onion, and baby arugula.
  7. Spread the olive tapenade evenly over the top vegetable layer.
  8. Close the sandwich and wrap it tightly in parchment paper or plastic wrap.
  9. Place a heavy weight, such as a cast iron skillet, on top of the sandwich and press for 4 hours.
  10. Use a serrated bread knife to slice the pressed sandwich into 8 portions.