The key to this dish lies in selecting the right ingredients, especially the quality of the olive salad and the bread. When I’m making this sandwich, I always hunt for an authentic muffaletta loaf or a good Italian sesame bread that’s sturdy but soft inside. For the olive salad, I prefer to make my own with a mix of green and black olives, giardiniera, and a splash of olive oil and vinegar—freshness here really elevates the whole sandwich. And don’t skimp on the meats and cheeses; the layers of salami, ham, mortadella, and provolone are what make this sandwich sing.

• 1 round muffaletta loaf (about 10 inches) or Italian sesame bread
• 1 cup olive salad (homemade or store-bought, see notes below)
• 4 oz sliced Genoa salami
• 4 oz sliced mortadella
• 4 oz sliced ham
• 4 oz sliced provolone cheese
• 2 tablespoons olive oil
• Optional: sliced pepperoncini or banana peppers for extra tang

Substitution suggestions: If you can’t find a muffaletta loaf, a sturdy round sourdough or ciabatta works well. For the olive salad, jarred giardiniera chopped finely with good-quality olives and a drizzle of red wine vinegar and olive oil makes a great quick fix.