Easy Mini Muffulettas Recipes

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MINI MUFFULETTA



Mini Muffuletta image

People love these hearty little sandwich wedges. The recipe is great for a party and can be made the day before.-Gareth Craner, Minden, Nevada

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 3 dozen.

Number Of Ingredients 13

1 cup pimiento-stuffed olives, drained and chopped
1 can (4-1/4 ounces) chopped ripe olives
1 tablespoon balsamic vinegar
1-1/2 teaspoons red wine vinegar
1-1/2 teaspoons olive oil
1 garlic clove, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
6 French rolls, split
1/2 pound thinly sliced hard salami
1/4 pound sliced provolone cheese
1/2 pound thinly sliced cotto salami
1/4 pound sliced part-skim mozzarella cheese

Steps:

  • In a large bowl, combine the first 8 ingredients; set aside. Hollow out tops and bottoms of rolls, leaving 3/4-in. shells (discard removed bread or save for another use)., Spread olive mixture over tops and bottoms of rolls. On roll bottoms, layer with hard salami, provolone cheese, cotto salami and mozzarella cheese. Replace tops. , Wrap tightly. Refrigerate overnight. Cut each into 6 wedges; secure with toothpicks.

Nutrition Facts : Calories 119 calories, Fat 8g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 537mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein.

MUFFULETTAS



Muffulettas image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 15

1/4 cup red wine vinegar
2 garlic cloves, peeled and minced
1 teaspoon dried oregano
1/3 cup olive oil
10 large pitted green olives, chopped
1/3 cup pitted, chopped kalamata olives
1/4 cup chopped roasted red bell peppers
Salt and freshly ground black pepper
1 (1-pound) round bread loaf (about 7 inches in diameter and 3 inches high)
4 ounces thinly sliced ham
4 ounces thinly sliced mortadella
4 ounces thinly sliced salami
4 ounces sliced provolone
1/2 red onion, thinly sliced
1 1/2 ounces arugula leaves

Steps:

  • Whisk the first 3 ingredients in a large bowl to blend. Gradually blend in the oil. Stir in the olives and roasted peppers. Season the vinaigrette, to taste, with salt and pepper.
  • Cut the top 1-inch of the bread loaf. Set the top aside. Hollow out the bottom and top halves of the bread. Spread some of the olive and roasted pepper mix over the bread bottom and cut side of the bread top. Layer the meats and cheeses in the bread bottom. Top with the onions, then the arugula. Spread the remaining olive and roasted pepper mix on top of the sandwich and carefully cover with the bread top. You can serve the sandwich immediately or you can wrap the entire sandwich tightly in plastic wrap and place in the refrigerator a day before serving.
  • Cut the sandwich into wedges and serve.

MUFFULETTA



Muffuletta image

Muffuletta, which originated in New Orleans, is named after the round, crusty Sicilian loaf of bread it's traditionally served on. While I favor my own olive salad, there are several good versions available in most supermarkets. -Lou Sansevero, Ferron, Utah

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 20

1 cup pimiento-stuffed olives, chopped
3/4 cup olive oil
1 celery rib, finely chopped
1/2 cup sliced pepperoncini, chopped
1/2 cup pitted Greek olives, chopped
1/4 cup cocktail onions, drained and chopped
1/4 cup red wine vinegar
2 tablespoons capers, drained
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon pepper
1/2 teaspoon kosher salt
1/2 teaspoon celery seed
1 round loaf (1 pound) unsliced Italian bread
1/2 pound thinly sliced Genoa salami
1/2 pound thinly sliced deli ham
1/2 pound sliced mortadella
1/2 pound sliced Swiss cheese
1/2 pound sliced provolone cheese

Steps:

  • In a large bowl, combine the first 14 ingredients. Cover and refrigerate at least 8 hours. , Cut bread in half horizontally; carefully hollow out top and bottom, leaving a 1-in. shell (discard removed bread or save for another use). Spoon half the olive mixture over bottom half of bread. Layer with salami, ham, mortadella, Swiss and provolone; top with remaining olive mixture. Replace bread top. Wrap tightly. Refrigerate at least 3 hours or overnight. Cut into 8 wedges.

Nutrition Facts : Calories 762 calories, Fat 59g fat (18g saturated fat), Cholesterol 103mg cholesterol, Sodium 2326mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 35g protein.

MINI MUFFULETTAS RECIPE BY TASTY



Mini Muffulettas Recipe by Tasty image

Here's what you need: kalamata olive, roasted red pepper, caper, black pepper, italian seasoning, celery seed, red pepper flakes, italian giardiniera, extra virgin olive oil, mini French boules, salami, mortadella, sopressata, provolone cheese

Provided by Matthew Johnson

Categories     Sides

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

1 cup kalamata olive, drained, pitted
½ cup roasted red pepper, 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
2 mini French boules
8 slices salami
8 slices mortadella
8 slices sopressata
4 slices provolone cheese

Steps:

  • 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.
  • 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.
  • 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.
  • When ready to serve, slice the muffalettas into quarters.
  • Enjoy!

Nutrition Facts : Calories 735 calories, Carbohydrate 94 grams, Fat 32 grams, Fiber 11 grams, Protein 20 grams, Sugar 14 grams

MINI MUFFULETTAS



Mini Muffulettas image

These hand-held sliders disappear like hotcakes at any party. Stuffed with layers of cheese, cold cut, and pickled vegetables, these are sure to please the crowd this summer. Test Kitchen Tip: You can prepare the muffulettas the day before, store in zip-top plastic freezer bags, and refrigerate overnight.

Provided by Southern Living Editors

Time 25m

Yield Makes 12 servings

Number Of Ingredients 8

2 (16-oz.) jars mixed pickled vegetables
3/4 cup pimiento-stuffed Spanish olives, chopped
2 tablespoons bottled olive oil-and-vinegar dressing
12 small dinner rolls, cut in half
6 Swiss cheese slices, cut in half
12 thin deli ham slices
12 Genoa salami slices
6 provolone cheese slices, cut in half

Steps:

  • Pulse pickled vegetables in food processor 8 to 10 times or until finely chopped. Stir in olives and dressing.
  • Spread 1 heaping tablespoonful pickled vegetable mixture over cut side of each roll bottom. Top each with 1 Swiss cheese slice half, 1 ham slice, 1 salami slice, 1 provolone cheese slice half, and roll tops. Cover with plastic wrap. Serve immediately, or chill until ready to serve.
  • Note: We tested with Mezzetta Italian Mix Giardiniera pickled vegetables and Newman's Own Olive Oil & Vinegar dressing.

EASY MINI MUFFULETTAS



Easy Mini Muffulettas image

Make and share this Easy Mini Muffulettas recipe from Food.com.

Provided by gailanng

Categories     Lunch/Snacks

Time 31m

Yield 12 serving(s)

Number Of Ingredients 6

1 (32 ounce) jar italian olive salad
12 small deli rolls, cut in half
12 thin swiss cheese slices
12 thin deli ham slices
12 thin provolone cheese slices
12 genoa salami, slices

Steps:

  • Spread 1 tablespoon olive salad evenly over each cut side of roll bottoms. Top each with 1 Swiss cheese slice, 1 ham slice, 1 tablespoons olive salad, 1 provolone cheese slice, 1 salami slice and 1 tablespoon olive salad. Cover with roll tops and wrap sandwiches together in a large piece of aluminum foil. Place on a baking sheet.
  • Bake at 350° for 14 to 16 minutes or until cheeses are melted.

Nutrition Facts : Calories 518, Fat 24.9, SaturatedFat 12, Cholesterol 93.3, Sodium 2162.8, Carbohydrate 38.6, Fiber 2.6, Sugar 1, Protein 33.4

LOW COUNTRY MUFFULETTA



Low Country Muffuletta image

Muffulettas are a New Orleans specialty sandwich, packed with sliced cheeses, hard meats and olive salad. I thought it would be fun to do my Low Country spin on this favorite sandwich of mine, replacing the olive salad with my chow chow and pimientos and adding some sautéed smoked sausage and onions to the mix. The great thing about this sandwich? The longer it sets, the better it gets!

Provided by Kardea Brown

Time 5h15m

Yield 8 to 10 servings

Number Of Ingredients 15

2 pounds frozen bread dough, thawed
Nonstick cooking spray, for greasing
1 large egg, lightly beaten
1 tablespoon everything bagel seasoning
1 tablespoon vegetable oil
1 sweet onion, thinly sliced
8 ounces smoked sausage, such as Roger Wood, thinly sliced
Spicy mustard, for serving
Two 4-ounce jars sliced pimientos, drained
1 cup chow chow
1/2 pound thinly sliced salami
1/2 pound thinly sliced country ham
1/3 pound mozzarella slices
1/3 pound provolone slices
1/3 pound Cheddar slices

Steps:

  • Knead the dough to form a uniform ball. Place in a lightly greased Dutch oven. Cover and let rise at room temperature until doubled in size, 2 to 3 hours.
  • Preheat the oven to 350 degrees F.
  • Brush the top of the bread with the egg and sprinkle with the everything bagel seasoning. Bake the bread, uncovered, until golden brown and cooked through, 35 to 40 minutes. Remove from the Dutch oven and let cool completely.
  • Heat the oil in large skillet over medium-high heat. Add the onion and cook until tender, about 5 minutes. Add the sausage and cook until browned, about 6 minutes. Remove from the skillet.
  • Cut the bread in half crosswise. To assemble the sandwich, spread the spicy mustard, pimientos and chow chow on the cut sides of the bread halves. Top the bottom half with half of the sausage and onions, half of the sliced meats and half of the cheese slices. Repeat the layers. Top with the bread top. Wrap the sandwich tightly with plastic wrap until ready to serve. (The sandwich is best after it's rested for about an hour.)

MINI MUFFULETTAS



Mini Muffulettas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h25m

Yield 8 to 12 servings

Number Of Ingredients 19

One 3-ounce jar pimientos, drained
1 cup mixed pitted olives, chopped
1/4 cup mayonnaise
1/4 cup spicy cherry peppers, chopped
1 tablespoon red wine vinegar
1/2 teaspoon dried oregano
3 green onions, thinly sliced
Kosher salt and freshly ground black pepper
One 12-ounce/12-count package Hawaiian bread rolls
1 cup thinly sliced iceberg lettuce
1 teaspoon olive oil
1/2 teaspoon red wine vinegar
6 ounces sliced salami
6 ounces soppressata
6 ounces prosciutto
6 ounces sliced mortadella
6 ounces thin deli-sliced roast beef
6 ounces provolone, sliced
6 ounces mozzarella, sliced

Steps:

  • For the spicy olive spread: Mix together the pimientos, olives, mayonnaise, peppers, vinegar, oregano, green onions, salt and pepper in a bowl until well combined. Set aside.
  • For the sandwiches: Without separating the rolls, slice the entire top off the set of Hawaiian rolls. Place the bottoms on a baking sheet.
  • Lightly dress the iceberg in the olive oil and vinegar, then set aside.
  • Smear the spicy olive spread on the bottom half of the rolls. Next, layer on half the meats and cheeses. Top with the iceberg, followed by the remaining meats and cheeses. Finally replace the top half of the rolls.
  • Wrap with plastic wrap or foil and place in the fridge for at least 2 hours or up to 24. Remove to a cutting board, then slice the rolls and serve.

MINI MUFFULETTA



Mini Muffuletta image

These hearty sandwiches are great for holiday parties or any get-together. Recipe is from Taste of Home. This requires no cooking time. These can be made the day before. They need to refrigerate overnight (not included in prep time).

Provided by CookingONTheSide

Categories     < 30 Mins

Time 25m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 13

1 (10 ounce) jar pimento stuffed olives, drained and chopped
2 (4 1/4 ounce) cans ripe olives, chopped
2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon olive oil
3 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
6 French rolls, split
1/2 lb hard salami, thinly sliced
1/4 lb provolone cheese, sliced
1/2 lb cotto salami, thinly sliced
1/4 lb part-skim mozzarella cheese, sliced

Steps:

  • In large bowl, combine the first eight ingredients, set aside.
  • Hollow out tops and bottoms of rolls, leaving 3/4-inch shells (discard removed bread or save for another use).
  • Spread olive mixture over tops and bottoms of rolls.
  • On roll bottoms, layer the hard salami, provolone cheese, cotto salami and mozzarella cheese.
  • Replace tops.
  • Wrap tightly in plastic wrap.
  • Refrigerate overnight.
  • Cut each into wedges; secure with toothpicks.

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