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Mini Muffuletta Recipe
Mini Muffuletta Recipe photo by Taste of Home

Mini Muffuletta Recipe

Read Reviews (6)
4.67 6
Publisher Photo
People love these hearty little sandwich wedges. The recipe is great for a party and can be made the day before.—Gareth Craner, Minden, Nevada
TOTAL TIME: Prep: 25 min. + chilling
MAKES:36 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 36 servings

Ingredients

  • 1 jar (10 ounces) pimiento-stuffed olives, drained and chopped
  • 2 cans (4-1/4 ounces each) chopped ripe olives
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 6 French rolls, split
  • 1/2 pound thinly sliced hard salami
  • 1/4 pound sliced provolone cheese
  • 1/2 pound thinly sliced cotto salami
  • 1/4 pound sliced part-skim mozzarella cheese

Nutritional Facts

1 wedge equals 119 calories, 8 g fat (3 g saturated fat), 16 mg cholesterol, 537 mg sodium, 7 g carbohydrate, trace fiber, 6 g protein.

Directions

  1. In a large bowl, combine the first eight ingredients; set aside. Hollow out tops and bottoms of rolls, leaving 3/4-in. shells (discard removed bread or save for another use).
  2. Spread olive mixture over tops and bottoms of rolls. On roll bottoms, layer with hard salami, provolone cheese, cotto salami and mozzarella cheese. Replace tops.
  3. Wrap tightly in plastic wrap. Refrigerate overnight. Cut each into six wedges; secure with toothpicks. Yield: 3 dozen.
Originally published as Mini Muffuletta in Taste of Home December/January 2009, p41

Nutritional Facts

1 wedge equals 119 calories, 8 g fat (3 g saturated fat), 16 mg cholesterol, 537 mg sodium, 7 g carbohydrate, trace fiber, 6 g protein.

Reviews for Mini Muffuletta(6)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 27, 2012

I've made a similar recipe out of a large round of bread. I love the idea of smaller bites!! I also place a heavy pan or dishes on top of them to "press" the sandwiches. Thanks so much for posting!

MY REVIEW
Reviewed Mar. 17, 2012

I have made this many times, excellent make-ahead item for parties. Sometimes I add a little mayo and mustard to the top layer only for flavor. They're always a hit!

MY REVIEW
Reviewed Mar. 3, 2011

What would there be 'not' to like about these?? This recipe is definately going in my 'recipe box'!!

Kitzer ~ >^..^< ~ meow

MY REVIEW
Reviewed Apr. 1, 2010

Like the idea of this make ahead muffuletta.

Will make it for Easter snacks.

MY REVIEW
Reviewed Mar. 18, 2010

I found that making the Muffuletta with real cheeses and the meats it was too expensive. But I thought of a few ideas and I find that corned beef sliced thick makes a great substitute along with thinly sliced mozzarella cheese... I would DEFINATELY make this again whenever I have unexpected guests over. It's a great recipe that everyone loves!

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