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–+ servings
a muffuletta on a white plate next to a purple green and gold mardi gras mask and a bowl of green olives
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5 from 5 votes

Mini Muffuletta

This mini Muffuletta sandwich features layers of flavorful meats, cheese, and a tangy homemade olive salad for an easy, delicious take on the New Orleans classic.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Dish
Cuisine: American, Italian, Sicilian
Keyword: central grocery muffuletta, deli meat, muffuletta, muffuletta bread, new orleans, new orleans muffuletta, olive salad, sandwich
Servings: 1 serving
Author: Joanie Zisk

Equipment

Ingredients

For the Olive Salad

  • 8 pitted green olives
  • 6 pitted black olives
  • 1 medium carrot -peeled and rough chopped
  • 2 tablespoons olive oil
  • 2 tablespoons grated Parmesan cheese

For the Muffuletta

  • 1 (4x4-inch) ciabatta roll or use 2 smaller rolls
  • 2 slices ham (2-ounces/48 grams)
  • 2 slices pastrami (2-ounces/48 grams)
  • 5 slices pepperoni (.5-ounce/15 grams)
  • 2 slices provolone cheese (1.5-ounce/40 grams)
  • ½ tablespoon butter -melted
US - Metric

Instructions

  • Preheat your oven to 350°F (177°C).
  • Make the Olive Salad: In a food processor, pulse the green olives, black olives, and chopped carrot until finely chopped. Transfer to a bowl and stir in the olive oil and Parmesan cheese. Set aside.
  • Assemble the Sandwich: Slice the ciabatta rolls in half. On the bottom half, layer the meats, followed by the cheese, then top with the olive salad. Place the top half of the bread over the fillings.
  • Prepare for Baking: Set the sandwich on a sheet of aluminum foil and lightly brush the top with melted butter.
  • Wrap and Bake: Wrap the sandwich tightly in foil and place it on a rimmed baking sheet. Bake for about 30 minutes, until the cheese melts and the sandwich is warmed through.
  • Press and Serve: Remove from the oven and gently press down on the top of the sandwich to help distribute the fillings. Unwrap and serve warm.

Notes

  • Make the Olive Salad Ahead: The olive salad can be made up to 5 days in advance and stored in the refrigerator, saving time when assembling the sandwich.
  • Assemble in Advance: You can build the sandwich up to 2 days ahead and refrigerate it until ready to eat.
  • Press After Heating: Lightly press the sandwich after baking to help the olive salad soak into the bread for better flavor.
  • Adjust for Roll Size: This recipe uses two small ciabatta rolls (4x2 inches each). If using larger rolls (over 4x4 inches), increase the filling to keep the sandwich well-balanced.

Nutrition

Serving: 1sandwich | Calories: 860kcal | Carbohydrates: 59g | Protein: 38g | Fat: 57g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 27g | Trans Fat: 0.2g | Cholesterol: 101mg | Sodium: 2197mg | Potassium: 499mg | Fiber: 3g | Sugar: 8g | Vitamin A: 10842IU | Vitamin C: 23mg | Calcium: 416mg | Iron: 3mg

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