Muffuletta Sandwich

Rosemary & Thyme Focaccia
Rosemary & Thyme Focaccia

This pressed sandwich on focaccia is loaded with Italian meats and cheeses, mixed olives and pickled vegetables.



  • ¼ C. 1 loaf Canyon Bakehouse Rosemary & Thyme Focaccia, cut in half, laterally
  • ¼ C. Giardiniera (pickled vegetables), in a jar
  • ¼ C. Italian Olive Salad, in a jar
  • 1/3 lb. Genoa Salami
  • ¼ lb. Sliced Coppa
  • ½ lb. Sliced Mortadella
  • ½ lb. Sliced Ham
  • ½ Sliced Provolone
  • ½ Sliced Mozzarella



  1. Prepare two baking sheets with parchment paper.
  2. Place the sliced focaccia on one of the lined baking sheets.
  3. Open the sliced focaccia. Spread one side with giardiniera and the other with the olive salad.
  4. Place the bread on a baking sheet.
  5. Layer the bottom slice of focaccia with meats and cheeses.
  6. Gently flip the top slice of focaccia over the bottom.
  7. Place the second lined baking sheet over the sandwich and weight it with a heavy cast iron pot.
  8. Chill for 1-2 hours before cutting and serving.


Yield: 6 sandwiches

Prep time: 10 min, plus 2 hours chill time

Cook time: 0 min