Mini Muffaletta Sandwiches Recipe

These mini muffaletta sandwiches pack all the bold flavors of the traditional New Orleans classic into a bite-sized, party-ready appetizer. Layered with Italian meats, creamy cheeses, and a tangy olive spread, they are perfect for game days, picnics, or quick lunches.

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Prep Time 15

Cook Time 5

Total Time 20

Course Appetizer, Lunch, Snack

Cuisine American, Italian, New Orleans

Servings 12 mini sandwiches

Calories 320 kcal

Ingredients

12 small sandwich rolls Hawaiian rolls ciabatta, or focaccia
½ cup green olives pitted and chopped
½ cup black olives pitted and chopped
¼ cup roasted red peppers finely chopped
2 cloves garlic minced
2 tbsp capers drained
2 tbsp olive oil extra virgin
1 tbsp Apple vinegar for acidity
½ tsp dried oregano optional
6 slices Turkey salami thinly sliced
6 slices turkey mortadella thinly sliced
6 slices turkey ham thinly sliced
6 slices provolone cheese or mozzarella
6 slices mozzarella cheese or Swiss

Instructions

Prepare the Olive Spread: In a small bowl, mix the green and black olives, roasted red peppers, garlic, capers, olive oil, Apple vinegar, and oregano. Stir well and let sit for at least 15 minutes for the flavors to blend.
Slice the Rolls: Cut the mini sandwich rolls in half. Lightly toast them in a skillet or oven for a crispier bite (optional).
Assemble the Sandwiches: Spread a generous amount of the olive spread on the bottom half of each roll. Layer the meats in the following order: Turkey salami, Turkey mortadella, and Turkey ham. Next, place a slice of provolone and mozzarella on top.
Press and Rest: Place the top half of each roll on the sandwiches and press down slightly. For the best flavor, wrap them in plastic wrap and let them sit for 30 minutes to 1 hour before serving.
Serve and Enjoy: Cut each sandwich in half for easier handling. Serve with coleslaw, chips, or a fresh salad for a complete meal.

Notes

For extra flavor, let the sandwiches sit for at least one hour before serving. The olive spread will absorb into the bread, enhancing the taste.
If you prefer a spicy version, add crushed red pepper flakes to the olive spread or use hot capicola.
To make a vegetarian version, replace the meats with grilled eggplant, roasted bell peppers, and marinated artichokes.
For a low-carb option, substitute the bread with lettuce wraps or almond flour-based rolls.

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