Muffulettas originated from the “Big Easy” food city of New Orleans. They are made with a generous amount of meats, cheeses, and a tangy olive spread. These muffuletta sliders are a “mini” version of its original “giant” sandwich. They have all of the great flavors of the original packed in small hand sized form. These sliders make great sandwiches for parties and tailgating. Warning! Your friends and family will love them and they will disappear fast!
My friends love the little mini sliders when they come over for parties. They are so easy to pick up and eat while walking around and mingling. I wanted to make something different than my traditional oven burger sliders (alway a big hit also!). Because I LOVE the muffulettas in New Orleans, I thought I would make these fun muffuletta slider sandwiches. They were a huge success. I tripled the recipe and didn’t have a single sandwich left! Try them out. You will love them too!
How to make a muffuletta slider
These muffulettas are relatively easy to make. You can assemble them 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.
- First make the spread. Throw the olive spread ingredients in a food processor.
- Process the olive mixture until finely chopped and spreadable. You can make the olive spread up to 2 days ahead of time before assembling the sliders.
- Spread olive spread generously on Hawaiian rolls.
- Add your meats and cheeses.
- Cover and refrigerate an hour or more before serving to allow the juices from the olive spread to work into the bread. Serve!
What is muffaletta olive salad spread made of?
The muffaletta olive salad spread isn’t the prettiest of spreads. You are probably wondering what is it made of. Don’t worry, looks are deceiving. The olive spread is tangy, salty, and delicious. It compliments the sandwich rolls, meats, and cheeses. It is what makes the muffalettas so DELICIOUS! The olive salad spread is made of:
- gardenia mix
- black olives
- green olives
- olive oil
- red wine vinegar
Do you like your Muffulettas hot and melted?
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.
- Cover a baking sheet with aluminum foil.
- 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.
- 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 use mini french or sesame seed rolls if you prefer. However, the Hawaiian rolls worked great for me.
Looking for some more recipes to add to your party or tailgating? Try some of these tasty foods:
- Grilled Buffalo Wings
- Cheeseburger Stuffed Jalapeno Poppers
- Cuban Sandwich On A Stick
- Beer Cheese Dip
- Buffalo Deviled Eggs
- Vegetable Pizza
- Cream Cheese Taco Dip
- Homemade Tortilla Chips
- Dill Pickle Dip
- Easy Texas Caviar
Are you going to make these? If so, can you leave a comment below to share with my other readers what you thought? Comments are always helpful. Thanks a bunch!
Muffuletta Sliders with Homemade Olive Salad Spread
- food processor
- 12 slices mortadella
- 12 slices ham
- 12 slices hard salami
- 12 slices Genoa salami
- 6 slices provolone
- 6 slices mozzarella
- 12 Hawaiian rolls
Homemade Olive Spread
- 1/2 cup giardinera mix
- 1/4 cup black olives
- 1/2 cup green olives
- 1 tbs dijon mustard
- 2 tbs olive oil
- 2 tbs red wine vinegar
Make homemade olive spread:
- Add 1/2 cup giardinera mix, 1/4 cup black olives, 1/2 cup green olives, 1 tbs dijon mustard, 2 tbs olive oil, and 2 tbs red wine vinegar to a food processor. Pulse until finely chopped. Set aside.
Assemble muffuletta sliders:
- Slice 12 Hawaiian rolls in half.
- Generously spread olive spread on each roll.
- Slice 6 provolone and 6 mozzarella slices in half.
- Add the provolone cheese half slice on each roll.
- Top the provolone cheese with 1 slice of mortadella, ham, hard salami, and Genoa salami on each roll.
- Add the mozzarella cheese half slice on each roll.
- Top with the top of the Hawaiian roll.
- Wrap in saran wrap and refrigerate 1 hour or more. You can make up to 24 hours ahead.