Mini Muffuletta Sandwiches

In my family, we prize salty foods over sweets, and anything made with briny olives, cured meats or cheeses keeps my loved ones coming back for more. So it’s no surprise that mini muffuletta sandwiches, which highlight all three, are a huge hit in my household.

There’s a lot to love about New Orleans’ classic muffuletta, with layers of savory olive salad, salami, ham, mortadella and cheese on Italian bread. Our version starts with French rolls slathered with an easy chopped olive spread, then topped with two kinds of salami and two kinds of cheese. But like any great sandwich, these mini muffulettas are endlessly versatile. Add any combo of meats and cheeses to the layers, bump up the complexity of the olive spread or throw on some vegetables.

Recipe creator Gareth Craner of Minden, Nevada, says these sandwiches get even better as they sit overnight, as it lets the flavors meld (but you can still eat them right away). Cut them right before serving for perfect party appetizers to enjoy at a potluck, brunch or picnic.

Ingredients for Mini Muffuletta Sandwiches

• Olives: For these sandwiches, you’ll want a combo of green pimento-stuffed olives and mild canned black olives. Depending on your preferences, you can include other types of olives that you enjoy.
• Vinegar: Mixing balsamic and red wine vinegars gives you a little bit of sweetness along with some pleasing acidity. That said, using only one isn’t a deal breaker.
• Olive oil: For the best flavor, reach for extra virgin olive oil for your sandwich filling. A regular high-quality olive oil will be serviceable too.
• Garlic: If you’re a garlic lover, use more than one clove in your olive filling. Don’t like mincing? Grating garlic is one great way to use a microplane.
• Dried herbs: The combo of dried basil and oregano gives this a strong Mediterranean vibe. Have the fresh stuff? It’s fine to use, keeping in mind the fresh-to-dried herb conversion.
• French rolls: This recipe uses French rolls, which are easier to find than the more sesame-studded Sicilian-style bread. But you can use any sturdy bread, like a baguette or ciabatta.
• Salamis: You’ll stuff the mini muffulettas with two kinds of salami. Hard salami is dry-cured and has a chewy texture. Cotto salami is more tender and less pungent. As with using the different types of olives and vinegars, using two kinds of salami adds complexity, but it isn’t strictly necessary.
• Provolone: Provolone labelled “dolce” can be mild and buttery, while the “piccante” version is aged longer and is sharper and saltier. The recipe doesn’t specify which kind to use, but the type you typically find sliced at the supermarket is the former.
• Part-skim mozzarella: Mozzarella’s smooth, creamy texture is a perfect final touch to a mini muffuletta sandwich.

Directions

Step 1: Make the filling

In a large bowl, combine the black and green olives, balsamic vinegar, red wine vinegar, olive oil, garlic, basil and oregano, and set aside.

Step 2: Prepare the rolls

Hollow out the tops and bottoms of the French rolls, leaving 3/4-in. shells (discard the removed bread or save for another use).

Editor’s Tip: Instead of discarding the bread, I love to turn it into homemade seasoned bread crumbs, which are delicious sprinkled on salads or casseroles.

Step 3: Stuff the rolls

Spread the olive mixture over the hollowed-out tops and bottoms of the rolls. On the bottoms, layer slices of hard salami, provolone, cotto salami and mozzarella. Replace the tops.

Step 4: Store and serve

Wrap the sandwiches tightly and refrigerate overnight. When you’re ready to serve, cut each sandwich into six wedges and secure each piece with a toothpick.

Mini Muffuletta Sandwich Variations

• Make the filling creamy: Add some softened cream cheese or mayo to the olive spread for extra richness.
• Add complexity: Make the olive spread with extras like chopped celery, cocktail onions, spicy pepperoncini and capers to mimic a more traditional version.
• Change the cold cuts: In addition to salami, try layering in ham, mortadella or both.
• Serve them hot: If you want these sandwiches to be crisp on the outside and gooey in the center, try wrapping them in foil and baking at 350°F for 20 or 30 minutes, or squish the sandwiches into a panini press to heat them before cutting into wedges.

How to Store Mini Muffuletta Sandwiches

These mini muffulettas should be tightly wrapped in storage wrap and foil and then stored in the refrigerator. Leftovers will last up to four days, but the bread will start to get soggy after the first two.

How far in advance can you make mini muffulettas?

Mini muffulettas should be made at least one day ahead of serving, but they’re still great after two days. After that, the bread might start to seem more soggy than is desirable. You can make the olive spread several days ahead.

Mini Muffuletta Sandwich Tips

What other breads can you use for mini muffuletta sandwiches?

You can make mini muffulettas with a loaf of hollowed-out Italian bread, then cut it into slices instead of wedges. Or, do the same with a nice crusty baguette, or try ciabatta or focaccia.

What else can you serve with mini muffulettas?

Because mini muffulettas are salty and meaty, contrast them with light, crisp vegetable dishes. Consider dishes like crunchy cucumber and fennel salad or an Italian cucumber and tomato salad with homemade dressing. If you’re having a New Orleans-themed party, think about other small bites like southern fried okra, Creole scallop cakes and Cajun shrimp, plus entrees like black-eyed peas, Louisiana red beans and rice, and jambalaya.

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