Muffuletta Sandwiches with Olive Salad

Bait the competition with these hearty mini sandwiches that can be made up to one day ahead. Wrap strips of parchment paper around the sandwiches and add layers of team color-inspired ribbon for a festive game day idea.

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PREP TIME: 10 minutes

SERVING: 12

TOTAL TIME: 10 minutes

Ingredients

Muffuletta Sandwiches

12 mini ciabatta rolls

12 ounces thinly sliced smoked ham

24 Genoa salami slices (about 6 ounces)

6 Provolone cheese slices (about 4 ounces)

6 Swiss or mozzarella cheese slices (about 4 ounces)

Olive Salad

1 (16-ounce) jar Italian-style pickled vegetables, drained

1⁄2 cup pimiento-stuffed green olives

1⁄4 cup fresh parsley leaves, packed

2 tablespoons fresh oregano leaves, packed

2 tablespoons olive oil

1 tablespoon Dijon mustard

1⁄2 teaspoon lemon zest

1⁄4 teaspoon freshly ground pepper

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Instructions

Muffuletta Sandwiches

Split rolls and scoop out 1 inch of soft bread from the top using a spoon. Cut cheese into quarters. Layer 1 heaping tablespoon Olive Salad on bottom rolls; top evenly with ham, cheeses, and salami. Fill bread tops with 1 heaping tablespoon Olive Salad inside indentation; place over salami. Serve immediately or cover with plastic wrap and chill up to 24 hours.

Olive Salad

Pulse all ingredients in a food processor 3 to 4 times until finely chopped.

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