Recipes Ingredients Meat & Poultry Pork Recipes Muffaletta 3.7 (40) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 14, 2019 Print Rate It Share Share Tweet Pin Email Servings: 8 Ingredients 1 large bread boule, halved Olive Salad 4 ounces sliced mortadella 2 ½ ounces sliced hot soppressata 2 ounces sliced finocchiona salami 2 ounces sliced coppa 4 ounces sliced provolone or fontina cheese ½ cup halved Peppadew peppers 2 cups arugula Directions Remove insides of bread boule and reserve for another use. Spread olive salad over cut side of bottom half of bread. On the bottom half of the bread, layer mortadella, soppressata, salami, coppa, cheese, Peppadews, and arugula. Sandwich top half of bread over meats and cheese. Wrap the sandwich in plastic wrap and weigh down with a cast-iron skillet or two large cans of tomatoes and place in the refrigerator overnight. Remove sandwich from refrigerator, cut into wedges, and serve. Bryan Gardner Rate it Print