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muffuletta sandwiches

Muffuletta Sliders with Homemade Olive Salad Spread

These muffuletta sliders are a "mini" version of its original "giant" sandwich, filled with generous amount of meats, cheeses, and a homemade olive spread.
Course Appetizer, Entree
Cuisine American
Prep Time 30 minutes
Cook Time 1 minute
1 hour
Servings 12
Calories 404kcal


  • 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.


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.


Calories: 404kcal | Carbohydrates: 17g | Protein: 22g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 71mg | Sodium: 1419mg | Potassium: 208mg | Fiber: 1g | Sugar: 4g | Vitamin A: 265IU | Calcium: 191mg | Iron: 0.9mg