Courtney Roulston’s muffaletta

Loaded with salami, ricotta and an olive salad, this muffaletta recipe is a must-try. Give it a go for your next picnic.

12 as a light meal


Note: + 4 hours chilling time



  • 1 Coles Bakery White Cobb Loaf or Coles Bakery Continental by Laurent Ciabatta Loaf
  • 180g ricotta
  • 12 slices spicy salami
  • 20 slices provolone cheese
  • 12 slices mortadella
  • 60g pkt Coles Australian Baby Spinach
  • 12 slices ham off the bone

Olive salad

  • 1 cup (150g) pimento-stuffed green olives, drained
  • 1/2 cup (75g) pitted kalamata olives
  • 1 tbs drained baby capers
  • 150g whole roasted peppers (capsicum), drained
  • 1/2 cup giardiniera (pickled vegetables), drained
  • 1/2 cup chopped flat-leaf parsley
  • 1 tbs red wine vinegar
  • 2 tbs olive oil



To make the olive salad, place the combined olives, capers, capsicum, pickled vegetables, parsley, vinegar and oil in a food processor. Pulse until coarsely chopped. Transfer to a bowl.


Use a large serrated knife to cut the ciabatta or cob loaf in half horizontally. Remove the bread from the centre of the loaf (reserve for another use), leaving a 2cm-thick shell.


Spread the ricotta evenly around the inside of the loaf. Spread half the olive salad over the base. Top with the salami, cheese, mortadella, spinach and ham. Spread the remaining olive salad over the inside of the loaf top. Place, cut-side down, to enclose the filling. Wrap loaf tightly in plastic wrap and place on a large baking tray. Top with another tray and place cans on top. Place in the fridge for 4 hours or overnight to develop the flavours.


Remove the cans and top baking tray from the loaf. Remove plastic wrap and use a large serrated knife to cut the loaf into wedges to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.