Muffuletta Sandwich

Recipe Creator: Bothwell Cheese

This stuffed sandwich is busting with flavour! The only way to contain it all is to smoosh it real good - check out the recipe and see for yourself! It makes a quick and easy lunch, dinner, appetizer or snack.


1 large bread boule, halved
2 Tbsp Olive oil, divided
1 cup Olive tapenade (store bought or homemade)
4 oz Mortadella, thinly sliced
2.5 oz Pepperoni, thinly sliced
2 oz Salami, thinly sliced
4 oz Bothwell Extra Old White Cheddar, Lactose Free Old Cheddar, Lactose Free 18 Month Old Cheddar, or Costco 1kg Old White Cheddar, sliced
1/2 cup prepared roasted red peppers, sliced
1/4 cup Fresh basil leaves
2 cups Arugula


  1. Slice a 1/2-inch (1 cm) top off the bread boule. Scoop out bread from the bottom and top halves, leaving 1/2-inch (1 cm) border all around (reserve scooped-out bread for another use).
  2. Brush top and bottom of hollowed-out bread with the 2 tbsp (30 mL) olive oil.
  3. Layer the remaining ingredients on the bottom half of the bread in the following order: 1/2 cup of olive tapenade, arugula, basil,  Mortadella, Extra Old White Cheese, Salami, Pepperoni, roasted red peppers, and remaining olive tapenade. Cap with loaf top.
  4. Tightly wrap the sandwich in plastic wrap and weigh it down with a cast-iron skillet or large soup cans, and place in the refrigerator overnight.
  5. Remove from fridge, cut into wedges, and serve.

TIP: For a vegetarian sandwich, omit the meat and replace it with vegan pepperoni or sautéed mushrooms.