These Muffuletta Sliders are a delicious twist on the classic New Orleans sandwich. Made with mini buns, layers of deli meats, cheese, and a flavorful olive spread, these sliders are perfect for parties, as an easy dinner option or as a game day recipe.
Muffuletta loaf originated in New Orleans and is typically made with round Italian bread filled with cured meats, topped with a provolone cheese slice, and a unique tangy olive salad. However, this recipe takes a creative approach by using slider buns to turn these into a mini muffuletta recipe.
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Ingredients
This is a quick overview of the ingredients that you will need to make this recipe. You can find the full list in the recipe card at the bottom of the post.
- Muffuletta bread or dinner rolls
- sliced deli ham
- sliced Genoa salami
- sliced mortadella
- sliced provolone cheese
- olive salad
- mayonnaise
- Dijon mustard
- melted butter
- Italian seasoning
- Salt and pepper to taste
Instructions
This is a quick overview of the instructions to make this recipe. You can find the full steps in the recipe card.
1: First you will slice the Muffuletta bread horizontally and lay it open on a baking sheet. Then in a small bowl, mix the melted butter and Italian seasoning. And then brush the top and bottom half of the rolls with this mixture.
2: Layer the bottom half of the bread with the ham, salami, mortadella, and provolone cheese.
3: And then spread the olive salad mix evenly over the cheese layer.
4: In another bowl, mix the mayonnaise and Dijon mustard. Then spread this mixture on the inside of the top half of the rolls. Lastly, place the top half of the bread over the olive salad layer to assemble the sandwich.
5: Cover the sandwich with foil and bake in the 350 degrees preheated oven for about 10 minutes, until the cheese is melted and the bread is crispy.
6: Remove from the oven, let it cool for a few minutes, then use a serrated knife to slice the loaf into individual sliders.
Hint: For easy clean-up I recommend you line your baking sheet with aluminum foil.
Variations
- Onions – If you enjoy the sharp bite of raw onions, you can also add a layer of thinly sliced red onions to your muffuletta sliders.
- Peppers – Also, for some added crunch and flavor, try adding sliced roasted red bell peppers on top of the olive salad layer.
- Meat – Traditional muffuletta sandwiches are made with Italian meats such as salami, ham, and mortadella. You can add these to your sliders for a more authentic taste or switch them up with your favorite deli meats you could also turkey meats for a healthier twist.
If you are looking for another delicious slider recipe to make for your family, then next time give these Air Fryer Ham and Cheese Sliders a try.
Equipment
- bread knife – to make cutting easy I recommend using a sharp serrated bread knife to cut open your sliders.
- rimmed baking dish – I’ve found it’s easier to use a large cookie sheet or baking sheet instead of a casserole dish.
Storage
Storage – these sliders are best served fresh, but if you have leftovers they can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, place them on a baking sheet and cover with foil before heating in the oven at 350°F for about 10 minutes or until warmed through. You could also microwave them for about 30 seconds per slider.
Wendy’s Test Kitchen Tips
- I used slider buns from the bakery aisle at my local grocery store. However, you can use Sweet Hawaiian Rolls or even the savory buttery rolls if you can’t find slider buns.
- I like to coat the top and bottom of my buns with the melted butter mixture, but if you only want to add it on one side that’s okay also.
- Feel free to adjust the salt and black pepper in your butter mixture to suit your taste buds.
- Swiss cheese is a great replacement for provolone in this recipe.
FAQs
Olive relish is typically made from chopped olives, red bell pepper, onion, and vinegar. However, some variations include additional ingredients such as garlic or capers.
This muffuletta sandwich recipe was invented in the 1900s in New Orleans and quickly became a Louisiana staple.
It means soft and spongy bread in Italian.
Related
Looking for other appetizer recipes like this? Try these:
Pairing
These are my favorite dishes to serve with muffuletta sliders recipe:
Muffuletta Sliders
Equipment
- Baking Dish
- Sharp Knife
- bbq or pastry brush
Ingredients
- 12 dinner rolls or loaf of muffuletta bread
- ½ pound sliced deli ham
- ½ pound sliced Genoa salami
- ½ pound sliced mortadella
- ½ pound sliced provolone cheese
- 1 cup olive salad mix of olives, pickled vegetables, olive oil, and herbs
- ¼ cup mayonnaise
- ¼ cup Dijon mustard
- ¼ cup melted butter
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). Prepare a baking sheet with parchment paper.
- Slice the Muffuletta bread horizontally and lay it open on a baking sheet.
- In a small bowl, mix together the melted butter and Italian seasoning. Brush the inside of the bread with this mixture.
- Layer the bottom half of the bread with the ham, salami, mortadella, and provolone cheese.
- Spread the olive salad evenly over the cheese layer.
- In another bowl, mix together the mayonnaise and Dijon mustard. Spread this mixture on the inside of the top half of the bread.
- Place the top half of the bread over the olive salad layer to assemble the sandwich.
- Cover the sandwich with foil and bake in the preheated oven for about 10 minutes, until the cheese is melted and the bread is crispy.
- Remove from the oven, let it cool for a few minutes, then use a serrated knife to slice the loaf into individual sliders.
Notes
- I used slider buns from the bakery aisle at my local grocery store. However, you can use Sweet Hawaiian Rolls or even the savory buttery rolls if you can’t find slider buns.
- I like to coat the top and bottom of my buns with the melted butter mixture, but if you only want to add it on one side that’s okay also.
- Feel free to adjust the salt and black pepper in your butter mixture to suit your taste buds.
- Swiss cheese is a great replacement for provolone in this recipe.
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