Muffulettas originated from the "Big Easy" food city of New Orleans. They are made with a generous amount of meats, cheese, and a tangy olive spread. These muffuletta sliders are a "mini" version of its original "giant" sandwich.
"These muffuletta sliders took me back to Central Grocery in NOLA, which is where I had my first muffuletta sandwich. The composition was on point and the flavors blended perfectly." ★★★★★-Marta
These sandwiches have all of the great flavors of the original muffuletta packed in small hand sized form. This fun Mardi Gras recipe is great for parties, potlucks, and tailgating. Warning!
Your friends and family will love them and they will disappear fast! Enjoy! Xoxo ~Katie.
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Ingredients for homemade olive spread
You will need the following ingredients to make homemade olive spread for muffulettas.
- giardiniera mix
- kalamata olives
- green olives
- red wine vinegar
- dijon mustard
- olive oil
Ingredients for mini muffuletta sliders
You will need the following ingredients to make muffuletta sliders.
- Hawaiian rolls- You can substitute with any slider rolls.
- mortadella
- ham
- hard salami
- genoa salami
- mozzarella cheese- You can substitute with Swiss cheeese.
- provolone cheese
*Full recipe with measurements is located at the bottom of the post in the recipe card.
Steps
These muffulettas are relatively easy to make. Follow these simple steps.
- Slice 12 Hawaiian rolls in half.
- In a food processor, add giardiniera mix, kalamata olives, green olives, red wine vinegar, dijon mustard, and olive oil. Pulse until finely chopped. Set aside.
- Spread the tangy olive spread generously on the bottom half of the Hawaiian rolls.
- Top with the meats and cheeses. Top with the top half of the buns. Slice into mini slider sandwiches.
- You can serve immediately, but it is best to cover and refrigerate an hour or more before serving to allow the juices from the olive spread to work into the bread.
Serving Tip
You can assemble the sliders the night before or the day of. If you make them the night before, wrap them tightly in saran wrap to keep them soft and fresh.
Watch how to make
What is muffaletta olive salad spread made of?
The olive salad spread is made of gardenia mix, black olives, green olives, mustard, olive oil, and red wine vinegar. It isn't the prettiest of spreads. Don't worry, looks are deceiving.
The olive relish is tangy, salty, and delicious. It compliments sandwich rolls, meats, and cheeses. It is what makes these muffaletta sliders so DELICIOUS!
Do you serve Muffulettas hot or cold?
These muffuletta sliders are fantastic cold. I prefer to serve them that way. It makes the party prep much easier.
However, if you want to serve them hot and melted, do the following:
- Set your muffuletta sliders out for about 10 minutes to reach room temperature.
- Add the sliders to a baking sheet.
- Top each roll with just a bit of melted butter.
- Bake for 1o-15 minutes at 350 degrees or until the cheese is melted. Serve immediately.
What kind of bread do you use for a muffaletta?
Traditionally, muffalettas are made with an Italian-style 10in round white loaf topped with sesame seeds.It is crispy on the outside and soft on the inside.
For this recipe however, I used the Hawaiian rolls. They are perfect in size and hold up well with the fillings.
You can substitute with mini french or sesame seed rolls if you prefer.
Central Grocery makes the best muffuletttas Because I LOVE in New Orleans. However, if you can't make it to New Orleans, these little sliders are the best next thing.
This easy muffaletta recipe makes the perfect Mardi Gras party food or any other fun party occasion.They are so easy to pick up and eat while walking around and mingling.
Please leave me a star rating below if you make these muffuletta sandwiches and tell me what you thought about them. I would love to hear back, and so would my readers.
Also post a picture of your sliders on Instagram or Facebook, and tag @aforkstale with #aforkstale hashtags! I will share with my followers! xoxo!
📖 Recipe
Mini Muffuletta Sliders with Homemade Olive Salad Spread
Equipment
- food processor
Ingredients
- 12 slices mortadella
- 12 slices ham
- 12 slices hard salami
- 12 slices Genoa salami
- 12 slices provolone
- 12 slices mozzarella
- 12 Hawaiian rolls
Homemade Olive Spread
- ½ cup giardiniera mix
- ¼ cup kalamata olives
- ½ cup green olives
- 1 tablespoon dijon mustard
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
Instructions
Make homemade olive spread:
- In a food processor, add giardiniera mix, kalamata olives, green olives, red wine vinegar, dijon mustard, and olive oil. Pulse until finely chopped. Set aside.½ cup giardiniera mix, ¼ cup kalamata olives, ½ cup green olives, 1 tablespoon dijon mustard, 2 tablespoons red wine vinegar, 3 tablespoons olive oil
Assemble muffuletta sliders:
- Slice Hawaiian rolls in half.12 Hawaiian rolls
- Generously spread olive spread on each roll.
- Add mortadella, ham, hard salami, and Genoa salami on each roll.12 slices mortadella, 12 slices ham, 12 slices hard salami, 12 slices Genoa salami
- Add the mozzarella and provolone cheese each roll.12 slices provolone, 12 slices mozzarella
- Top with the top of the Hawaiian roll. Slice into mini slider sandwiches.
- You can serve immediately, but it is best to wrap in saran wrap and refrigerate 1 hour or more before serving.
Video
Notes
- Set your muffuletta sliders out for about 10 minutes to reach room temperature.
- Add the sliders to the baking tray.
- Top each roll with just a bit of melted butter.
- Bake for 1o-15 minutes at 350 degrees or until the cheese is melted.
Nancy says
Great recipe. Perfect for our Mardi Gras party on Fat Tuesday.
Marcelo Rippin says
The sandwiches went quick!!!! I followed the recipe as is and made them the night before. The bread never became soggy. Great recipe.
Nicolas Dalton says
Great sandwich!
Cathryn says
I substituted Sara Lee's Bakery Rolls for the Hawaiian Rolls and followed the remaining of the recipe. INCREDIBLE! These sliders turned out so good! They were the first dish to go at my Super Bowl party.
Mike Kohler says
Fantastic! Thanks!