ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchYour Cart (empty)Your CartFacebookPinterestEmailPrintSmsTwitterWhatsappCommentTips Highlights
Skip to Content
CuisineEuropeanItalianMeat LoafSandwichesBreads & PastriesBreadHigh-FiberHigh-ProteinSpecial OccasionBig BatchFood ProcessorWeeknightPartyDate NightSidesLunchDinnerAppetizersGluten-FreeFrench

Mini Muffulettas

Looking for a party-perfect snack? These Mini Muffulettas are the way to go! Piled high with ham, salami, cheese, and an olive salad, they're bursting with bold, zesty flavors.

Matthew Johnson & Andrew Pollock
Tasty Team
78% would make again
Total Time

1 hr 30 min

1 hr 30 min

Prep Time

20 minutes

20 min

Cook Time

10 minutes

10 min

Mini Muffulettas
Total Time

1 hr 30 min

1 hr 30 min

Prep Time

20 minutes

20 min

Cook Time

10 minutes

10 min

Ingredients

for 4 servings

Olive Salad

  • 1 cup kalamata olive (180 g), drained, pitted
  • ½ cup roasted red pepper (50 g), roughly chopped
  • 2 tablespoons caper, drained
  • ¼ teaspoon black pepper
  • ½ teaspoon italian seasoning
  • ¼ teaspoon celery seed
  • ¼ teaspoon red pepper flakes
  • 1 jar italian giardiniera, drained
  • ⅓ cup extra virgin olive oil (80 mL)

Muffalettas

  • 2 mini French boules
  • 8 slices salami
  • 8 slices mortadella
  • 8 slices sopressata
  • 4 slices provolone cheese

Nutrition Info

  • Calories 735
  • Fat 32g
  • Carbs 94g
  • Fiber 11g
  • Sugar 14g
  • Protein 20g

Estimated values based on one serving size.

Preparation

  1. Make the olive salad: Add the olives, red peppers, capers, pepper, Italian seasoning, celery seeds, red pepper flakes, and giardiniera to a food processor and pulse until coarsely chopped. Transfer to a medium bowl and whisk in the olive oil. Cover and set aside.
  2. Make the muffalettas: Cut off the top ⅓ of each boule and set aside. Carefully remove the inside of the loaf, leaving about a ½-inch-thick (1 ¼ cm) layer of bread behind. Reserve the bread scraps for another use.
  3. Add a large spoonful of olive salad to the bottom of the bread bowls and spread evenly. Layer 4 slices of salami, 4 slices of mortadella, 4 slices of sopressata, and 2 slices of provolone in each loaf. Top with another layer of olive salad and spread evenly. Cover with the bread tops. Cover tightly with plastic wrap and refrigerate for at least 4 hours, up to overnight.
  4. When ready to serve, slice the muffalettas into quarters.
  5. Enjoy!
  6. Don't let a good recipe slip away. Download the Tasty app and save your favorites for easy access.

Related Recipes

Mini Muffulettas