Pickley Muffuletta Sub

  • From Leah Brickley for Cooking Channel
Total Time:
3 hr 20 min
20 min
Inactive Prep:
3 hr
12 to 14 servings


  • 3 cups drained giardineria, chopped, plus 1/2 cup giardineria brine
  • 1/2 cup pitted pimento-stuffed green olives, sliced
  • 1/2 cup pitted kalamata olives, sliced
  • 1/2 cup drained pepperoncini rings
  • 1/2 small red onion, thinly sliced
  • 1/2 cup loosely packed fresh parsley leaves, chopped
  • 1/4 cup extra-virgin olive oil
  • 1 garlic clove, finely chopped
  • One 24-inch or two 12-inch soft hoagie rolls
  • 1/4 cup mayonnaise
  • 3/4 pound sliced provolone
  • 1/2 pound sliced mortadella
  • 1/2 pound sliced deli ham
  • 1/4 pound sliced Genoa salami


Special equipment: Decorative toothpicks

Toss the giardineria, brine, green and kalamata olives, pepperoncini, onion, parlsey, olive oil and garlic together in a medium bowl. Cover and refrigerate for at least 1 hour; the mixture can be made up to a day ahead.

Slice the hoagie roll in half lengthwise, leaving the bottom half slightly thicker than the top half. Put both sides cut-side up and spread the mayonnaise evenly over the two. Top each side with the olive salad and drizzle with any remaining liquid from the bowl.

Shingle half of the provolone on the bottom bun, top with the mortadella (fold the meat as needed to fit), ham, and salami and finish with the remaining provolone. Carefully flip the top bun onto the bottom and press together. Wrap and refrigerate 2 hours. Slice into 12 to 14 small sandwiches, skewering each with a toothpick.