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!
How to make a muffuletta slider
These muffulettas are relatively easy to make. Follow these easy steps.
- 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!
Tip: 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.
What is muffaletta olive salad spread made of?
The olive salad spread is made of the following ingredients:
- gardenia mix
- black olives
- green olives
- olive oil
- red wine vinegar
The muffaletta olive salad spread isn't the prettiest of spreads. Don't worry, looks are deceiving.
The olive spread 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.
- 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.
Because I LOVE the muffulettas in New Orleans, I thought I would make this fun muffuletta slider version.
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.
Try them at your next party! Your friends and family will love them too!
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
Please leave me a comment below if you make these muffuletta sandwiches and tell me what you thought about it. I would love to hear back, and so would my readers.
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
- ½ cup giardinera mix
- ¼ cup black olives
- ½ cup green olives
- 1 tbs dijon mustard
- 2 tbs olive oil
- 2 tbs red wine vinegar
Make homemade olive spread:
- Add ½ cup giardinera mix, ¼ cup black olives, ½ 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.