my Muffuletta Sliders Perfect for game day, casual entertaining, or anytime you want something crowd-pleasing and comfortable. The combination of salty meat, melted cheese, and that signature briny olive salad tucked into soft, buttery rolls is really hard to beat.
A good muffleta is one of my all-time favorite sandwiches, and turning it into sliders makes it even more fun (and shareable). I split a whole package of Hawaiian rolls in half, then layer on sliced ​​provolone cheese, cured meats with Genoa salami, capicola and mortadella, and top with an olive salad. And if you really want to impress your crowd, you can also make the olive salad on top (it’s easy, I promise!).
All in all, this is such a fun recipe and I know it’s going to be a hit at your next party.
Ingredients:
- Pimento-Stuffed Green Olives
- Light Italian Giardiniera
- Pitted Kalamata Olives
- Pepperoncini
- Capers
- cloves of garlic
- Dried oregano
- Extra virgin olive oil
- Red wine vinegar
- cooking spray
- Hawaiian Rolls
- Provolone cheese
- Capicola
- Genoa salami
- Mortadella
- Unsalted butter
- sesame seeds
Step by step:
Step 1: Make the Olive Salad (Optional)
Add all of the olive salad ingredients to a food processor and pulse until finely chopped and well combined. Set aside.
Step Two: Preheat the oven and prepare the baking dish
Preheat oven to 350°F. Spray a 9×13-inch baking dish with cooking spray and set aside.
Step Three: Prepare the Slider Roll
Slice the rolls in half horizontally, leaving them intact. Place the bottom half in the prepared baking dish.
Step Four: Layer the Fillings
Arrange the provolone in an even layer over half the rolls. Top with capicola, salami and mortadella. Spread the muffuletta olive salad evenly over the meat, using a slotted spoon to drain excess liquid.
Step Five: Assemble the Sliders
Place the top half of the rolls on top of the filling. Brush with melted butter and sprinkle with sesame seeds.
Step Six: Bake
Cover loosely with foil and bake for 15 minutes. Remove the foil and continue baking for 8 to 10 minutes, or until the tops are golden and slightly crisp.
Step Seven: Slice and serve
Let cool slightly, then transfer to a cutting board and slice into individual sliders. Serve hot.
Recipe Questions:
Yes! You can assemble the sliders completely (by placing them on top and brushing them with butter and sesame seeds), then cover the baking dish tightly with foil and refrigerate for up to 24 hours. When you’re ready to serve, simply bake as directed—add an additional 3 to 5 minutes to cool in the oven.
You can also make homemade olive salad up to 5 days in advance. Be sure to store it in an airtight container in the fridge.
Although the meats I use here are traditional for muffletas, these sliders are very forgiving! Feel free to swap out the meat based on what you like or have on hand – thinly sliced ​​ham, turkey, roast beef, sopressata or even prosciutto all work beautifully here. The key is to use a mix of mild and bold flavors.
You can serve these sliders cold or at room temperature if you prefer. They’re delicious straight from the fridge or after sitting out for a while, making them a great option for parties, picnics or tailgates that don’t require hot food.
In Dallas, I saw it at my local Central Market and the olive bar at Whole Foods. Divina also makes a jarred version that I love or you can grab it on Amazon, which is fab!
If you’re hosting a party for game day, I hope you give these Muffuletta Sliders a try! Comment below and let me know what you think!
Looking for more football food? Try this!
Reuben Egg Rolls
Gluten-free protein bagel bites
Green Goddess Deviled Eggs
Southwestern Egg Rolls
Cajun Spiced Chicken Wings
Muffuletta Sliders
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For the quick olive salad (optional):
- 3/4 the cup Pimento-Stuffed Green Olives, extraction
- 1/2 the cup Light Italian Giardiniera, extraction
- 1/4 the cup kalamata olives, extraction
- 1/4 the cup pepperoncini, extraction
- 1 table spoon caper, extraction
- 2 cloves of garlic
- 1 teaspoon Dried oregano
- 3 table spoon Extra virgin olive oil
- 2 teaspoon Red wine vinegar
For sliders:
- cooking spray
- 1 Packaged Hawaiian Rolls (12-count)
- 8 pieces Provolone cheese
- 8 pieces Capicola
- 10 pieces Genoa salami
- 8 pieces Mortadella
- 1 the cup Homemade or store-bought olive salad
- 2 table spoon unsalted butter, melted
- 2 teaspoon sesame seeds
instructions
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Add all of the olive salad ingredients to a food processor and pulse until finely chopped and well combined. Set aside.
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Preheat oven to 350°F. Spray a 9×13-inch baking dish with cooking spray and set aside.
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Slice the rolls in half horizontally, leaving them intact. Place the bottom half in the prepared baking dish.
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Add provolone in an even layer. Top with capicola, salami and mortadella. Spread the muffuletta olive salad evenly over the meat, using a slotted spoon to drain excess liquid.
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Place the top half of the rolls on top of the filling. Brush with melted butter and sprinkle with sesame seeds.
-
Cover loosely with foil and bake for 15 minutes. Remove the foil and continue baking for 8 to 10 minutes, or until the tops are golden and slightly crisp.
-
Let cool slightly, then transfer to a cutting board and slice into individual sliders. Serve hot.
nutrition
Food photography and styling by Eat Love Eats.
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