Muffuletta Sliders

Indulge in a slice of New Orleans with these muffuletta slider sandwiches! They are a mouthwatering blend of cured meats, tangy olive salad, and creamy provolone cheese, all nestled between sweet Hawaiian roll sliders. It’s a flavor explosion that will transport your taste buds to the Big Easy!

You don’t have to go to New Orleans to get your muffuletta sandwich fix. Instead, you can make your own at home and enjoy them with your family or just hoard them for yourself (no judgment here).

These make a great appetizer or game day recipe as well. If you’ve never tried a muffuletta sandwich before, it’s worth giving it a try. You might discover a new favorite sandwich that you can enjoy for years to come!

Why This Recipe Works:

Easy: The ingredients for this recipe are simple to find and your local grocery store (we love an uncomplicated recipe). You can easily make your own if you cannot find olive salad

Shareable: Traditional muffuletta sandwiches are made on one large loaf of muffuletta or ciabatta bread. While you can certainly slice them into portions using slider buns instead makes this a much easier way to share as an appetizer with friends and family.

Supplies Needed:

Parchment Paper
Bread Knife
Food Processor
Baking Sheet or Foil Pan

Ingredients:

Kings Hawaiian Sweet Rolls
Capicola (ham)
Genoa Salami
Mortadella
Provolone Cheese
Mozzarella or Swiss Cheese
Olive Spread
Melted Butter & Sesame Seeds (for the top)

Muffaletta Olive Salad Recipe With Giardiniera:

Olive salad is a staple mix that really makes a muffuletta what it is; don’t skip it! You can sometimes find olive salad premixed in the store, but I often find it’s easiest to make up my own using staple pantry ingredients.

Here is what you need-

Black Olives
Green Olives
Kalamata Olives
Capers
Spicy Giardiniera (a mixture of pickled vegetables)- Use store bought or try my homemade version of Chicago-style Giardiniera.
Pepperoncini’s
Garlic
Italian Spices
Extra Virgin Olive Oil
Red Wine Vinegar

Instructions:

Place all the ingredients together in a food processor and pulse a few times to combine. Be careful not to overmix, but it should be a fine texture similar to a relish. Do not add too much oil or it will make the sandwich too soggy as well.

How To Make Muffuletta Sliders:

Assembling this sandwich isn’t difficult, but there is an order on how to layer everything together. Additionally, this sandwich is traditionally served cold, but I find it works best when it’s baked or smoked so that everything holds together better on the slider buns. See the notes below for both options.

Start by removing the slider buns from the packaging and with a bread knife, slicing the Hawaiian rolls to divide them in half. Do not disconnect the buns. Set both halves to the side.
Make the olive salad mixture (listed above).
To the bottom half, scoop out some of the oil mixture from the olive salad and use a spoon to lightly dress the bread. This just adds a little flavor to the bottom portion of the bread.
Next, create an even layer of deli meat across the bread with the capicola (ham), the genoa salami, and then the mortadella.
Then add the slices of mozzarella and slices of provolone.
Bake the sliders open-faced without the top on to melt the cheese fully (this also helps prevent the olive mixture from making too much of an oily mess on the bread). It takes roughly 12-15 minutes for the cheese to get nice and melted.
Once the cheese has melted remove them from the oven. Finish off the muffuletta sliders with a thick layer of the olive salad mixture and then place the top half of the Hawaiian roll sliders over the filling.
Brush the top with melted butter and sesame seeds and bake a final 5 minutes or so to bring everything together.
Remove them from the oven and rest for 5 minutes before slicing and serving.

What To Serve With A Muffuletta Sandwich:

Expert Tips:

Here are some of my favorite sides I like to serve with these muffuletta sliders:

You can also never lose with a side of fries or potato chips and a pickle spear!