One of my favorite foods for Mardi Gras season is muffuletta sliders. A muffuletta is a famous New Orleans sandwich, a favorite of Sicilians in the early 20th century. It’s a very large, filling sandwich, so I serve this muffuletta sliders version at Mardi Gras parties.
You will need foil, a baking pan, a bowl, and a sharp long knife for muffuletta sliders.
Place the contents of 2 Italian olive salad jars in a bowl. Add sliced kalamata olives and capers and mix well.
With a serrated bread knife or other long knife, cut party rolls in half lengthwise through the center. Put the top halves aside for now. Place the bottom half on a cutting board.
Carefully spoon the olive salad mix onto the bottom half of the rolls, trying not to scoop all the oil as you go. Spread the olive mix over all the bread thinly (it should look like one vegetable thick).
Cover the surface with Swiss cheese, then ham.
Spoon olive mix and cover the surface thinly. (This layer can be omitted if desired.)
Cover the surface with provolone, then Genoa salami.
Spoon olive mix and cover the surface thinly.
Put the top half of the rolls on top. With a very sharp knife, cut the rolls apart.
Carefully slide the rolls onto the shiny side of a large piece of foil. Wrap well (the oil will try to ooze out).
Place on a baking sheet and bake at 350 degrees for 15 minutes, until the cheeses are melted. Serve with lots of paper napkins!
Muffuletta sliders are an irresistible combination of Italian olive salad, genoa salami, ham, Swiss, and provolone!
Ingredients
- 2 32 oz. Boscoli Family Italian olive salad
- 1 6 oz. Kalamata olives, pitted, drained, sliced
- ½ 3.5 oz. bottle capers
- 2 King's original Hawaiian sweet rolls 12 pack (or other party rolls, 16 – 24 rolls)
- 4 oz. sliced Genoa salami
- 4 oz. sliced ham
- 8 oz. sliced Swiss cheese
- 8 oz. sliced Provolone
Instructions
- Place the contents of 2 Italian olive salad jars in a bowl. Add sliced kalamata olives and capers and mix well.
- With a serrated bread knife or other long knife, cut party rolls in half lengthwise through the center. Put the top halves aside for now. Place the bottom half on a cutting board.
- Carefully spoon the olive salad mix onto the bottom half of the rolls, trying not to scoop all the oil as you go. Spread the olive mix over all the bread thinly (it should look like one vegetable thick).
- Cover the surface with Swiss cheese, then ham.
- Spoon olive mix and cover the surface thinly. (This layer can be omitted if desired.)
- Cover the surface with provolone, then Genoa salami.
- Spoon olive mix and cover the surface thinly.
- Put the top half of the rolls on top. With a very sharp knife, cut the rolls apart.
- Carefully slide the rolls onto the shiny side of a large piece of foil. Wrap well (the oil will try to ooze out).
- Place on a baking sheet and bake at 350 degrees for 15 minutes, until the cheeses are melted. Serve with lots of paper napkins!
- 30 min prep time, 15 min cook time, 45 min total
Notes
You will lay slices on the rolls to cover, so you may not use all the deli slices. If you can't find Boscoli Italian olive salad (I ask my World Market to order it for me), you can try a giardiniera and add green and kalamata olives and capers.
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I love all of the ingredients so this is definitely a winner. TFS
Hey Clearissa, Thanks so much! We’ve had it twice so far this month and it was so good I think we are going to have it again. Counts as winter comfort food at our house!
Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
I have never heard of this sandwich; it looks massive, so your slider idea is great to be able to have a reasonable portion and all the flavour!
Hey Irene, Thanks for reading. Having a reasonable portion allows room for more Mardi Gras treats!
What a great idea! So much easier to eat – Thanks for sharing at the What’s for Dinner party!
Thanks, Helen! I think this size of muffuletta helps you control how much you are eating!
Oh these look great and tasty. Thanks for sharing with us at #OvertheMoon Link up. Pinned.
Thanks for reading, Sue! The sliders are very tasty. It’s hard to stop at eating just one!
Totally craving a good muffuletta now. Something about that salty olive mix. Oddly, Jason’s Deli has a decent muffuletta, but certainly not as good as these sliders seem. I bet it’s the Kings Hawaiian bread that takes these to the next level. (This is Sam B, btw. It wouldn’t let me comment without logging in and this is an old blog attempt that I have long since abandoned.)
Thanks for coming by, Sam! Of course, Hawaiian bread is not authentic, but it’s just the right size for these sliders. And sweet with salty is always good!
These sandwiches look amazing. I love muffulettas, especially warm. Sharing this on Tuesday Talk next week as one of my features. Thanks for joining us.
Thanks, Michelle! I hope you try this slider idea. It makes the calories more manageable and such fun to share!