Mini Muffulettas
These Mini Muffulettas feature a flavorful olive salad and layers of meats and cheeses, perfect for a party or casual gathering.
Equipment
- medium bowl
- serrated knife
- wooden picks
Ingredients
Olive Salad
- 1 cup pitted castelvetrano olives, chopped
- 1 cup pickled vegetables from jarred giardiniera mix, finely chopped
- ½ cup pitted black olives, chopped
- ¼ cup olive oil
- 2 tablespoons pickling liquid from giardiniera
- 1 tablespoon capers, finely chopped
Assembly
- 1 loaf ciabatta (6 by 14-inch long), sliced in half lengthwise
- ½ pound thinly sliced Capicola
- ½ pound thinly sliced Mortadella
- ½ pound thinly sliced Genoa
- ⅓ pound thinly sliced Mozzarella
- ⅓ pound thinly sliced Provolone
Instructions
To make the olive salad
- Combine all of the ingredients together in a medium bowl. Cover and chill until ready to assemble the sandwich.
To assemble the sandwich
- Layer the meat and cheese onto the bottom half of the bread. I like to layer in this order: capicola, mozzarella, mortadella, provolone, genoa.
- Evenly top with olive salad and place the top half of bread on it to form your sandwich.
- Tightly wrap up and chill sandwich until serving.
- To serve, using a serrated knife, cut the sandwich into 24 pieces, securing each piece with a wooden pick.
Notes
The olive salad can be made up to five days before serving. The sandwich can be assembled, wrapped tightly, and chilled up to two days before serving.
Nutrition
Serving: 1pieceCalories: 196kcalCarbohydrates: 8gProtein: 10gFat: 17gSaturated Fat: 5gCholesterol: 30mgSodium: 1001mgPotassium: 67mgFiber: 1gSugar: 1gVitamin A: 131IUVitamin C: 1mgCalcium: 87mgIron: 1mg
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