To make a muffuletta sandwich, combine cured meats with cheeses and olive salad on crusty Italian bread. The olive mixture and the completed sandwiches should be allowed to sit for 30 minutes to two hours to allow the flavors to blend.
To make Emeril Lagasse's muffuletta, mix 1 cup of pimento-stuffed sliced olives, 2 tablespoons of liquid from the olive jar, 1 cup of chopped pickled Italian vegetables and 1 tablespoon of liquid from the pickled vegetables jar. Stir in 2 tablespoons of drained capers, along with 2 teaspoons of liquid from the capers jar. Add 1/2 cup of sliced and pitted Calamata olives, 2 1/2 teaspoons of minced garlic, 1/2 cup extra-virgin olive oil and 1 tablespoon of minced shallot. Add 1 teaspoon each of dried oregano and parsley and a pinch of dried thyme. Mix thoroughly and allow to stand for one hour.
Split a large loaf of Italian bread horizontally and spread the olive mixture evenly on both sides. Add 1/4 pound of fresh mozzarella slices to the bottom of the bread, along with 6 ounces of sliced capocollo or prosciutto, 1/2 pound of sliced Genoa salami and 1/4 pound of sliced mortadella. Cover the olive mixture on the top half of the bread with 1/4-pound of provolone cheese. Combine the two sides of the sandwich, wrap in plastic wrap and allow to stand for 30 minutes to two hours.
Other muffuletta recipes, such as those on Epicurious.com and LidiasItaly.com, offer variations of the olive mixture recipe and the meats and cheeses added to the sandwich.