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Muffuletta Sliders are a New Orleans favorite and easy to make at home! Layer slider rolls with cold cut meats, provolone cheese, a tangy olive salad, and then bake to perfection. A great party dish to feed a crowd!
Create a delicious buffet of sliders! Add my Taco Sliders and Chicken Parmesan Sliders to the menu.
Why I Love This Recipe
- New Orleans Classic – Take a trip to the Big Easy without leaving your own kitchen!
- Shareable – Slider recipes are some of my favorite for parties because they are so great for feeding a crowd! I also love making these Ham and Cheese Sliders, Chicken Parmesan Sliders, and Italian Sliders.
- Tangy Olive Spread – The olive and giardiniera chopped is what makes these sliders the Muffuletta classic and you can even use the leftover olive spread in other sandwiches or wraps.
RECIPE WALK-THROUGH
How To Make Muffuletta Sliders
See the recipe card below for full, detailed instructions
Olive Mixture – Add mixed olives, Italian Giardiniera mix, dried oregano, garlic, red onion, red wine vinegar, and olive oil to the bowl of a food processor and pulse about 5 times until everything is chopped and uniform. If I have them, sometimes I’ll add some capers to the mix as well.
Prepare the Rolls – Slice a loaf of King’s Hawaiian Rolls across the middle to form two slabs. Keep the rolls connected and place one hand firmly on top of them to make it easier to cut. I typically use Hawaiian Rolls, but you could swap in regular dinner rolls, as long as they are pull-apart style.
Toast Bottom buns – Remove the top half of the rolls and place the bottom half in the pan. Bake at 375℉ for about 5 minutes, until they are just beginning to toast.
Assemble Sliders – Layer mortadella, deli ham, Genoa salami, and provolone cheese onto the bottom half of the rolls. Top with the olive mixture using a slotted spoon, letting the liquid drain off as much as possible to keep the sliders from getting soggy.
Bake – Add the top slab of rolls. Whisk together melted butter and minced garlic and brush onto the top of the rolls. Sprinkle with sesame seeds, cover loosely with foil and bake for 15 minutes. Remove the foil and bake for another 5 minutes to brown the tops.
Hot Tip: If the foil is touching the top of the sliders, stick a few toothpicks into the rolls to lift up the foil.
Serve – Let the sliders cool for 5-10 minutes, then cut them into individual sandwiches. You can fancy them up with cute toothpicks in each sandwich for fun, or serve them as is.
What is a Muffuletta?
A Muffaletta is a tasty Italian sandwich that was created in New Orleans. It’s made with layers of deli-sliced ham, salami, mortadella, provolone cheese, topped with a tangy olive salad made with a mixture of olives and pickled vegetables. The sandwich is traditionally served on a big, round sesame-seed roll that’s perfect for sharing.
Serving Suggestions
Lean into New Orleans inspired cuisine by pairing these fun sliders with a batch of Cajun Seasoned Popcorn, Shrimp Po Boy sandwiches, Crab Mac and Cheese, or Hot Shrimp Dip.
Or if you’re serving these as a main meal, try pairing them with sides like Southern Potato Salad, or Baked Potato Wedges.
Storage Tips
Leftovers and Storage
Sliders are best the day they are made, as they tend to get soggy as they sit. Any leftovers should be wrapped tightly in plastic wrap and stored in the refrigerator for up to 2 days.
If you have some leftover olive spread, it is delicious on other sandwiches and wraps and is a flavorful topping for hummus or whipped feta.
Recipe Tips
- Try a Pressed Sandwich Variation – Use this recipe to make a pressed sandwich and instead of baking it in the oven! Layer the sandwich on rustic Italian bread and wrap tightly with plastic wrap. Let the sandwich sit in the fridge for 3-4 hours before cutting and serving.
- Olive Salad – A premade spread is available in most major supermarkets in the deli or pickle section. You can substitute the premade mix in place of the olive salad.
- Cold Cuts – Mortadella, ham, and salami are traditional meats for a muffuletta sandwich. You could sub in bologna, capicola, prosciutto or other Italian meats for the mortadella if you have trouble finding it.
- Cheese – Mozzarella cheese is nice and melty, and could be used in place of the Provolone.
More Slider Recipes
- Baked Club Sliders
- Pesto Chicken Sliders
- Philly Cheesesteak Sliders
- Thanksgiving Turkey Sliders
- Hot Italian Sliders
Muffuletta Sliders
Ingredients
- 12 Hawaiian rolls, connected
- 1/2 pound Thinly sliced Genoa salami
- 1/2 pound Thinly sliced deli ham
- 1/4 pound Thinly sliced mortadella
- 9 slices Provolone cheese
- 6 ounces Mixed olives pitted
- 6 ounces Giardiniera
- 1 teaspoon Oregano
- 2 cloves Garlic chopped
- 1/2 small Red onion roughly chopped
- 2 tablespoons Red wine vinegar
- 1 tablespoon Olive oil
- 1/4 cup Salted butter, melted ½ stick
- 1 clove Garlic minced
- 1 tablespoon Sesame seeds
Instructions
- Preheat oven to 375℉. Spray a 9×13 pan with cooking spray.
- Place the olives, giardiniera mix, oregano, garlic, red onion, red wine vinegar and olive oil in the bowl of a food processor. Pulse 5-6 times until all of the ingredients are uniformly chopped. Set aside.
- Using a large serrated knife, slice the rolls in half so you have a “slab” of tops and a “slab” of bottoms; don’t pull the rolls apart and slice individually because you want to keep them connected. Hold the top with one hand to keep them steady.
- Place the bottom half of the slider buns in the prepared dish and bake for 5 minutes until just beginning to toast.
- In a small bowl mix together the melted butter and minced garlic, set aside.
- Start layering the sandwich with mortadella, ham, salami and provolone. Using a slotted spoon, layer the olive salad over the cheese. Be sure to let the liquid drain off as much as possible with each scoop.
- Place the top half of the rolls on top of the olive mixture. Brush with the garlic butter and sprinkle with sesame seeds.
- Cover loosely with foil and bake for 15 minutes. Remove foil and bake for another 5 minutes until the top is lightly browned.
- Let cool for 5 minutes, then cut the sliders apart and serve immediately.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
