• If serving hot, preheat an oven or grill to 350 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.

Serving Hot (recommended)

• Bake the sliders uncovered with the top cheese layered open face in the oven so everything can melt. This takes about 12-15 minutes. Once melted, remove from the oven.
• Scoop out the olive salad and add a thick even layer over the top of the meat and melted cheese. Place the top of the slider buns back over the muffuletta sandwich filling and brush with a little butter and sprinkle on the sesame seeds.
• Place back into the oven for an additional 5 minutes, remove and cool slightly before slicing and serving.

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.