Best Mini Muffulettas Recipes

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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 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

Treat your guests with mini muffulettas that are made using vegetable mixture, cheese, ham and salami - a perfect appetizer that's ready in just 25 minutes.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 25m

Yield 12

Number Of Ingredients 8

2 jars (16 oz each) giardiniera vegetable mix, drained
3/4 cup pimiento-stuffed green olives, chopped
2 tablespoons olive oil-and-vinegar dressing
12 small dinner rolls, split
6 slices Swiss cheese, cut in half
12 thin slices deli ham
12 slices Genoa salami
6 slices provolone cheese, cut in half

Steps:

  • In food processor, place vegetable mix. Cover; process with 8 to 10 on-and-off pulses until finely chopped. Stir in olives and dressing.
  • Spread 1 heaping tablespoon vegetable mixture over cut side of each roll bottom. Top each with 1 half slice Swiss cheese, 1 ham slice, 1 salami slice and 1 half slice provolone cheese; cover with roll tops. Serve immediately, or wrap in plastic wrap and refrigerate until serving time.

Nutrition Facts : Calories 260, Carbohydrate 18 g, Fat 1/2, Fiber 1/2 g, Protein 14 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1450 mg

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

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