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Mini Muffuletta with a Toothpick on White Plate

Mini Muffuletta Sandwich Recipe

Daryl and Mindi Hirsch
Mini muffuletta sandwiches are great to serve at Mardi Gras parties and other celebrations. They're also great to eat when you're craving a taste of New Orleans at home.
4 from 1 vote
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course, Sandwiches
Cuisine American, Italian, New Orleans
Servings 16
Calories 225 kcal

Ingredients
  

Sandwich

  • 1 pound focaccia - 8x8" square or 9x9" round (topped with sesame seeds)
  • 1 1/2 cups homemade olive salad (see below)
  • 2 1/2 ounces salami (thinly sliced)
  • 3 1/2 ounces mortadella (thinly sliced)
  • 3 ounces coppa or capicola (thinly sliced)
  • 3 ounces mild provolone cheese (4 slices)
  • 2 1/2 ounces Swiss cheese (4 slices)
  • 1 drizzle olive oil (extra virgin)

Olive Salad

  • 1 1/2 cups green olives (pitted and coarsely chopped)
  • 1/2 cup giardiniera (coarsely chopped)
  • 1/4 cup roasted red pepper (julienned)
  • 1 tablespoon capers (salted or packed in brine, washed and chopped)
  • 2 tablespoons olive oil (extra virgin)
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Italian parsley (fresh)
  • 1 teaspoon oregano (dry)
  • salt (to taste)
  • pepper (to taste)

Equipment

Instructions
 

Making the Olive Salad

  • Pour the red wine vinegar into a medium mixing bowl. Slowly drizzle in the olive oil while using a whisk to create an emulsion.
  • Add the chopped olives, chopped giardiniera, chopped capers, julienned roasted red pepper, oregano and black pepper. Mix until well incorporated. Add salt only if necessary.

Building the Muffuletta Sandwich

  • Preheat your oven to 500°f / 250°c.
  • Split the focaccia into top and bottom slices using a long bread knife.
  • Add the cold cuts in layers. First add the salami, next the mortadella and finally the coppa/capicola.
  • Add the olive salad in a thick even layer.
  • Add the cheese in two layers - first the Swiss and then the provolone.
  • Place the bottom half of the sandwich on a sheet pan. Bake it in your pre-heated oven until the cheese just melts - approximately two minutes.
  • Move the heated muffuletta bottom to a cutting board and place the top half of the sandwich over the bottom. Slice the muffuletta into 16 individual segments by slicing three rows on each side. Place a toothpick in each mini muffuletta.
  • Use a long spatula to move the mini muffulettas to a large serving plate. Serve and get the party started.

Notes

  • You can buy or bake a focaccia loaf depending on your motivation and availability. The focaccia can be either round or square.
  • After you build the muffuletta, skip the oven step if you don't want to melt the cheese.
  • Be judicious about adding salt to the sandwich since olives and capers are naturally salty.

Nutrition

Calories: 225kcalCarbohydrates: 21gProtein: 9gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 19mgSodium: 918mgPotassium: 48mgFiber: 1gSugar: 1gVitamin A: 148IUVitamin C: 2mgCalcium: 91mgIron: 0.4mg
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