Mini Muffuletta Sliders Recipes

MINI MUFFULETTA

Steps:

• In a large bowl, combine the first 8 ingredients; set aside. Hollow out tops and bottoms of rolls, leaving 3/4-in. shells (discard removed bread or save for another use)., Spread olive mixture over tops and bottoms of rolls. On roll bottoms, layer with hard salami, provolone cheese, cotto salami and mozzarella cheese. Replace tops. , Wrap tightly. Refrigerate overnight. Cut each into 6 wedges; secure with toothpicks.

MINI MUFFULETTAS

Steps:

• For the spicy olive spread: Mix together the pimientos, olives, mayonnaise, peppers, vinegar, oregano, green onions, salt and pepper in a bowl until well combined. Set aside.
• For the sandwiches: Without separating the rolls, slice the entire top off the set of Hawaiian rolls. Place the bottoms on a baking sheet.
• Lightly dress the iceberg in the olive oil and vinegar, then set aside.
• Smear the spicy olive spread on the bottom half of the rolls. Next, layer on half the meats and cheeses. Top with the iceberg, followed by the remaining meats and cheeses. Finally replace the top half of the rolls.
• Wrap with plastic wrap or foil and place in the fridge for at least 2 hours or up to 24. Remove to a cutting board, then slice the rolls and serve.

MINI MUFFULETTAS

Steps:

• Pulse pickled vegetables in food processor 8 to 10 times or until finely chopped. Stir in olives and dressing.
• Spread 1 heaping tablespoonful pickled vegetable mixture over cut side of each roll bottom. Top each with 1 Swiss cheese slice half, 1 ham slice, 1 salami slice, 1 provolone cheese slice half, and roll tops. Cover with plastic wrap. Serve immediately, or chill until ready to serve.
• Note: We tested with Mezzetta Italian Mix Giardiniera pickled vegetables and Newman's Own Olive Oil & Vinegar dressing.

MINI MUFFULETTA

Steps:

• In large bowl, combine the first eight ingredients, set aside.
• Hollow out tops and bottoms of rolls, leaving 3/4-inch shells (discard removed bread or save for another use).
• Spread olive mixture over tops and bottoms of rolls.
• On roll bottoms, layer the hard salami, provolone cheese, cotto salami and mozzarella cheese.
• Replace tops.
• Wrap tightly in plastic wrap.
• Refrigerate overnight.
• Cut each into wedges; secure with toothpicks.