Mini Muffuletta

Name: Mini Muffuletta
Prep time: 25 min
Total time: 25 min
Yield: 3 dozen.
Cuisine: North America, Cajun
Ingredients: 1 cup pimiento-stuffed olives, drained and chopped; 1 can (4-1/4 ounces) chopped ripe olives; 1 tablespoon balsamic vinegar; 1-1/2 teaspoons red wine vinegar; 1-1/2 teaspoons olive oil; 1 garlic clove, minced; 1/2 teaspoon dried basil; 1/2 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

9 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 25 min. + chilling

Makes

3 dozen

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

Mini Muffuletta Recipe photo by Taste of Home

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Ingredients

1 cup pimiento-stuffed olives, drained and chopped
1 can (4-1/4 ounces) chopped ripe olives
1 tablespoon balsamic vinegar
1-1/2 teaspoons red wine vinegar
1-1/2 teaspoons olive oil
1 garlic clove, minced
1/2 teaspoon dried basil
1/2 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

Directions

In a large bowl, combine the first 8 ingredients; set aside. Hollow out tops and bottoms of rolls, leaving 3/4-in. shells (discard removed bread or save for another use).
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.
Wrap tightly. Refrigerate overnight. Cut each into 6 wedges; secure with toothpicks.

Nutrition Facts

1 each: 119 calories, 8g fat (3g saturated fat), 16mg cholesterol, 537mg sodium, 7g carbohydrate (0 sugars, 0 fiber), 6g protein.

Reviews

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Average Rating:

R M.F.
Jan 9, 2021
I really enjoyed these alot! I made them for a New Years Eve treat. The left overs held in the refrigerator great, I had them for lunch a few days. I did cheat a little and I used a balsamic vinaigrette salad dressing instead of the balsamic vinegar and also left out the redwine vinegar and oil. It turned out yummy. Thank you for this recipe. I wish you could post pics on this site, they looked great too.
Karen
Feb 17, 2020
The type/size of bread is not mentioned in the ingredients or instructions. It says it makes 3 dozen but I am not sure what type/size loaf of bread to use?
tinafizz
Sep 8, 2014
I love this recipe! I have been making it for a few years now and always get many compliments! The only change I made is that I don't add the Mozzarella. I think the provolone cheese is enough.
fireside335
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!
jessicaschafer
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!
kitzer
Mar 3, 2011
What would there be 'not' to like about these?? This recipe is definately going in my 'recipe box'!!Kitzer ~ >^..^< ~ meow
cup_cakes
Apr 1, 2010
Like the idea of this make ahead muffuletta.Will make it for Easter snacks.
ChefTC
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!
hotandspicey
Feb 27, 2010
these look delish!!! i havn't made them yet!!! next time a shower comes up at our church these will be perfect!!!!!!!!!!!!!!