Go Back
–+ servings
Mini Muffuletta

Mini Muffuletta Sandwiches That Will Wow Your Taste Buds

Mini Muffuletta sandwiches feature Mediterranean flavors in a bite-sized masterpiece, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 30 minutes
Refrigeration Time 12 hours
Total Time 12 hours 30 minutes
Servings: 6 sandwiches
Course: APPETIZERS
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Olive Spread
  • 1/2 cup Pimiento-stuffed olives Can substitute with green olives
  • 1/2 cup Chopped ripe olives Use black olives for milder taste
  • 2 tbsp Balsamic vinegar White vinegar can be used as an alternative
  • 2 tbsp Red wine vinegar Apple cider vinegar can be used instead
  • 1/4 cup Olive oil Any light oil like vegetable oil can be used
  • 1 clove Garlic Garlic powder can be used as a substitute
  • 1 tbsp Dried basil Use more cautiously if using fresh basil
  • 1 tbsp Dried oregano Italian seasoning can be substituted
For the Sandwiches
  • 6 pieces French rolls Hoagie rolls can be used as alternatives
  • 6 slices Hard salami Turkey salami or other deli meats can be substituted
  • 6 slices Provolone cheese Mozzarella can be a less intense alternative
  • 6 slices Cotto salami Can replace with ham or other meats
  • 6 slices Part-skim mozzarella cheese Any melting cheese can serve as a substitute

Equipment

  • large bowl
  • Plastic wrap
  • knife

Method
 

Preparation
  1. In a large bowl, mix together the chopped olives, balsamic vinegar, red wine vinegar, olive oil, garlic, dried basil, and oregano to make a flavorful olive spread. Set this aside to develop its taste.
  2. Take each French roll and carefully hollow out the top and bottom, leaving a sturdy 3/4-inch shell.
  3. Generously spread the olive mixture over the insides of both the top and bottom pieces of the rolls.
  4. On the bottom halves, layer the hard salami, followed by provolone, cotto salami, and part-skim mozzarella cheese.
  5. Place the tops back on each roll, wrap each sandwich tightly in plastic wrap, and refrigerate overnight.
  6. When ready to serve, cut each sandwich into six wedges and secure each with a toothpick.

Nutrition

Serving: 1sandwichCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 25mgSodium: 800mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 400IUVitamin C: 2mgCalcium: 150mgIron: 2mg

Notes

Optional: Serve with pickles or cherry tomatoes for added crunch. These sandwiches can be assembled a day in advance.

Tried this recipe?

Let us know how it was!