Main Dishesbluejeanchef
Mini Muffaletta Sandwiches
These snappy mini muffaletta sandwiches are a great way to feed a crowd. You make one big sandwich and slice it into minis and the zesty olive salsa gives it a zip and kick that brings you back for more.
👥 10 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 20 min👤 Meredith📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- pan
- pot
📝 Preparation Steps
1
To make the olive salsa, chop all ingredients by hand and combine in a small bowl and chill for at least an hour. Alternatively, use a food chopped to chop the ingredients, starting with the clove of garlic first. Then add the olives, red pepper and capers to the chopper and pulse until the mixture is rough chopped. Stir in the chopped celery and remaining ingredients and let the salsa sit for an hour.
garlic1 clovecapers (rinsed)2 tablespoons
2
Cut the ciabatta bread lengthwise. Drizzle the cut sides of the bread with olive oil. Spread ½ of the olive salsa on the bottom half of the bread.
olive oil2 tablespoonsOlive oil
3
Build the sandwich by layering the ingredients in the following order. Mortadella, genoa salami, provolone cheese, half the remaining olive salsa, capicola ham, mozzarella cheese and the remaining olive salsa. Place the top half of the loaf of bread on top and wrap the sandwich tightly in plastic wrap. Place a sheet pan on top of the sandwich and press it down with a heavy pot or marble board to press the sandwich. Let it sit for at least ⏱️ 20 minutes.
4
Secure 10 to 12 sandwich picks along the length of the sandwich. Slice the sandwich in between the picks,
5
Chill until ready to serve.
Nutrition Facts
calories
466 kcal
fat Content
31 g
serving Size
1 mini sandwich
fiber Content
2 g
sugar Content
1 g
sodium Content
2225 mg
protein Content
24 g
cholesterol Content
66 mg
carbohydrate Content
24 g
saturated Fat Content
11 g
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