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.
- Parchment Paper
- Bread Knife
- Food Processor
- Baking Sheet or Foil Pan
- Kings Hawaiian Sweet Rolls
- Capicola (ham)
- Genoa Salami
- 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
- Spicy Giardiniera (a mixture of pickled vegetables)
- Italian Spices
- Extra Virgin Olive Oil
- Red Wine Vinegar
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.
- 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.
- Serve them cold or choose to bake or smoke them. If serving these hot (I actually do recommend this because the Hawaiian rolls hold up better this way), preheat the oven or smoker to 400 degrees F.
- Place the sliders onto parchment paper over a baking sheet or in an aluminum foil pan. Place into the oven or onto the smoker for 20 minutes until lightly golden and the cheese has melted.
- Remove from the heat and allow it to rest for 5 minutes. Brush the top with melted butter and some sesame seeds before slicing them into individual sliders and serving.
What To Serve With A Muffuletta Sandwich:
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!
More Slider Recipes To Try:
- Pull Apart Cheeseburger Slider Recipe
- Chicken Bacon Ranch Sliders
- Mini Chicago Hot Dog Sliders
- Brie Stuffed Sliders
- 1 package Kings Hawaiian Rolls
- 6 slices Capicola (ham)
- 9 slices Genoa Salami
- 6 slices Mortadella
- 6 slices Mozzarella
- 6 slices Provolone
- 2 tsp. Melted Butter
- 2 tsp. Sesame Seeds
- 1/2 cup Green Olives
- 1/4 cup Black Olives
- 1/4 cup Kalamata Olives
- 1/2 cup Italian Giardineria
- 1/4 cup Pepperocinis
- 1 tbsp. Capers
- 3 cloves Garlic
- 2 tsp. Italian Seasoning
- 1/4 cup Olive Oil
- 2 tsp. Red Wine Vinegar
- If serving hot, preheat an oven or grill to 400 F. Line a baking sheet with parchment paper.
- In a food processor, combine all the olive salad ingredients and pulse to combine until it forms a relish like texture. Set it aside.
- Remove the Hawaiian rolls from the packaging and slice them in half to divide them, but keep the buns attached. Place the bottom buns onto the parchment paper lined baking sheet to build the sliders on.
- To the bottom half of the bread, spoon out a small amount of the olive oil from the olive salad mixture to lightly dress and season the base of the bread.
- Add the slices of deli meat by covering the bottom layer of bread in the capicola, the genoa salmi, and then the mortadella. Then top with the mozzarella and the provolone cheese.
- Scoop out the olive salad and add a thick even layer over the top of the meat and cheese. Place the top of the slider buns back over the muffuletta sandwich filling
Serving Cold (traditional)
- This sandwich is traditionally served cold, but I do recommend it hot because it's not made on the traditional bread (both are great though). Brush the top with melted butter and sesame seeds. Press the bread top down to sandwich everything well and let it sit 10 minutes before slicing and serving.
Serving Hot (recoemmended)
- Place the sliders into the oven or onto a smoker uncovered to cook for about 20 minutes. The top should be golden brown and the cheese should have melted. The heat may draw out more oil from the olive salad mixture and drip down, don't be alarmed if this happens.
- Remove from the oven or grill and brush the top with melted butter and garnish with sesame seeds. Let it rest 5 minutes before slicing and serving.