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Mini Muffuletta Sandwiches: A Flavorful Treat for Every Occasion

Mini Muffuletta Sandwiches
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Petite versions of the iconic New Orleans muffuletta, featuring layered Italian meats, cheeses, and olive salad on toasted mini rolls. Perfect for parties, game day, or upscale picnics!

Ingredients

Scale
  • Olive Salad:
  • 1/2 cup green olives, chopped
  • 1/2 cup Kalamata olives, chopped
  • 1/4 cup giardiniera (pickled vegetables), drained/chopped
  • 2 tbsp capers, drained
  • 1/4 cup roasted red peppers, chopped
  • 1 garlic clove, minced
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp red wine vinegar
  • 2 tbsp olive oil
  • 1/2 tsp dried oregano
  • Sandwiches:
  • 12 mini ciabatta rolls or slider buns (3-inch diameter)
  • 1/2 lb thinly sliced mortadella
  • 1/2 lb thinly sliced Genoa salami
  • 1/2 lb thinly sliced ham
  • 1/2 lb sliced provolone cheese
  • 1/2 lb sliced mozzarella or Swiss cheese
  • 2 tbsp softened butter
  • Optional:
  • Pepperoncini slices
  • Fresh basil leaves

Instructions

  1. Make olive salad: Mix all ingredients in a bowl. Let marinate at least 1 hour (overnight for best flavor).
  2. Prep rolls: Slice rolls horizontally. Lightly butter cut sides and toast until golden.
  3. Layer meats/cheeses: On bottom halves, stack in this order: provolone, mortadella, salami, ham, mozzarella.
  4. Add olive salad: Spoon 1-2 tbsp olive salad over each.
  5. Assemble: Top with remaining roll halves. Secure with toothpicks if needed.
  6. Press & serve: Lightly press sandwiches. Cut into quarters or serve whole.

Notes

  • Make ahead: Olive salad keeps 2 weeks refrigerated
  • Vegetarian option: Use grilled eggplant, portobello, and zucchini slices
  • Gluten-free: Use GF rolls or lettuce wraps
  • Serving tip: Skewer with decorative picks for easy handling
  • Storage: Best served immediately (meats may make bread soggy over time)

Nutrition

Find it online: https://us.recipesfood.org/mini-muffuletta-sandwiches/

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