• If serving hot (recommended), preheat the oven 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 half of the olive salad mixture and spread it across the bread in an even layer.
  
• Add the slices of deli meat by covering the bottom layer of bread with the capicola, the genoa salami, and the mortadella. Then top with the provolone cheese.
  

Serving Hot (recommended)

• Bake the sliders uncovered with the top cheese layer open-faced in the oven so everything can melt. This takes about 15-6 minutes. Once melted, remove from the oven. I find baking the top separate also helps the sesame seeds to stick and take on a little extra flavor.
  
• Once the cheese has melted, add the remaining olive salad over the top. Place the top of the slider buns back over the muffuletta sandwich.
  
• Carefully slice into individual sliders with a sharp serrated knife to serve.
  

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.