featured 3953

Mini Muffuletta Bites: New Orleans Olive & Deli Sandwich Snacks

Party-sized portions of muffaletta sandwiches stacked with layers of deli meats, cheese, and olive salad on crusty bread, each topped with a small flag toothpick.

Originating in New Orleans in the early 1900s, the muffaletta (or muffuletta) is a classic sub-style sandwich made with layers of Italian cold cuts and cheese, finished with a tangy chopped olive salad.

Ideal for game day or casual gatherings, this party-style version uses a crusty ciabatta loaf filled with an assortment of Italian cold cuts, thinly sliced Provolone and a robust olive relish made from cured olives, roasted red peppers, garlic and fresh parsley.

For a different take on the classic flavors, try a Mediterranean-inspired muffaletta variation.

A close view of a cut muffaletta sandwich stacked with layers of deli meats, cheese, and olive salad on crusty bread.
A close view of a cut muffaletta sandwich stacked with layers of deli meats, cheese, and olive salad on crusty bread.

No ratings yet

Mini Muffaletta Bites

By Lynne Webb
A party-style take on the New Orleans muffaletta: layers of Italian cold cuts and Provolone paired with a savory olive relish.
Prep: 10 minutes
Total: 10 minutes
Servings: 12 mini sandwiches
Save Recipe
Pin Recipe
Rate Recipe
Print Recipe

Ingredients

  • 1 cup cured, pitted black olives, drained and chopped
  • 1 cup cured, pitted green olives, drained and chopped
  • 1/2 cup roasted red peppers, drained and chopped
  • 1 clove garlic, very finely chopped (about 3/4 to 1 teaspoon)
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • Freshly ground black pepper
  • 1 loaf ciabatta bread, about 15 x 6-inch oblong
  • 1/2 lb capocollo, thinly sliced
  • 1/4 lb mortadella, thinly sliced
  • 1/4 lb cooked ham, thinly sliced
  • 1/4 lb provolone cheese, thinly sliced

Instructions

  • For best flavor, prepare the muffaletta at least 3 hours before serving; the olive relish benefits from resting time.
  • In a large bowl, combine the chopped black and green olives, roasted red peppers, garlic, parsley, olive oil, lemon juice and a few grinds of black pepper. Mix well, cover and refrigerate for at least 2 hours, or preferably overnight.
  • Slice the ciabatta horizontally. If the interior is very thick, remove some of the soft crumb so the finished sandwich isn’t overly doughy.
  • Spread the olive mixture evenly over both cut sides of the bread. Layer the capocollo, mortadella and ham on the bottom half, then top with the provolone slices. Close the sandwich and press lightly to compact the layers.
  • Wrap the assembled muffaletta tightly in plastic wrap and let it rest at room temperature for about 1 hour to allow flavors to meld and the bread to absorb the relish.
  • Unwrap the sandwich, cut it in half lengthwise, then crosswise into six sections to make 12 mini sandwiches. Secure each piece with a pick as you slice.
  • Arrange the mini muffalettas on a platter and provide small plates and napkins for guests. Serve at room temperature for the best balance of flavors.