Name: New Orleans Style Muffaletta Sandwich Bites Recipe
Prep time: 20 min
Total time: 3 h 20 min
Cuisine: New Orleans
Ingredients: 1 cup pimento-stuffed green olives; 1/4 cup kalamata olives (pitted); 1 cup giardiniera (Italian pickled vegetables); 1/4 cup sliced pepperoncini or banana peppers; 1/3 cup capers; 1 large garlic clove, minced; 1 lemon, juiced; 1/4 cup olive oil; 4 large crusty ciabatta or panini rolls (about 6 – 8 inches long each); 1 pound sliced provolone or mozzarella cheese; 1 pound genoa salami; 1/2 pound mortadella; 1/2 pound soppressata; 1/2 pound pepperoni; Toothpicks; Olives (optional)

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Introduction

The New Orleans Style Muffaletta Sandwich Bites offer a flavorful twist on the classic muffaletta sandwich, perfect for parties or casual gatherings. Packed with savory Italian meats, creamy cheese, and a tangy olive spread, these bite-sized treats are sure to impress your guests.

There are six sandwich pieces arranged on a white marble board. Each sandwich has four visible layers between two golden-brown crusty bread halves dusted with flour. The bottom layer has several thin slices of pink and reddish cured meats, followed by a layer of thin red tomato slices. Above this is a thick slice of creamy white cheese, topped with a greenish spread with bits of herbs. Each sandwich piece is held together with a yellow toothpick top with a green olive. The background has a soft green grass texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup pimento-stuffed green olives
1/4 cup kalamata olives (pitted)
1 cup giardiniera (Italian pickled vegetables)
1/4 cup sliced pepperoncini or banana peppers
1/3 cup capers
1 large garlic clove, minced
1 lemon, juiced
1/4 cup olive oil
4 large crusty ciabatta or panini rolls (6–8 inches long each)
1 pound sliced provolone or mozzarella cheese
1 pound genoa salami
1/2 pound mortadella
1/2 pound soppressata
1/2 pound pepperoni
Toothpicks and olives, for garnish (optional)

Instructions

Step 1: Make the olive spread by combining the pimento-stuffed green olives, kalamata olives, giardiniera, pepperoncini, capers, minced garlic, lemon juice, and olive oil in a food processor. Pulse until the mixture is combined but still chunky.
Step 2: Cut each roll in half horizontally and spread both halves generously with the olive spread.
Step 3: Layer the provolone or mozzarella cheese, genoa salami, mortadella, soppressata, and pepperoni evenly among the sandwich halves.
Step 4: Close the sandwiches and wrap each tightly in plastic wrap. Place the wrapped sandwiches on a baking sheet and weight them down with a heavy cast iron pan, stack of books, or similar heavy object.
Step 5: Refrigerate the sandwiches with the weight on top for at least three hours and up to 48 hours to allow the flavors to meld and the sandwiches to press firmly.
Step 6: When ready to serve, unwrap the sandwiches and use a sharp knife to cut them into triangles. Garnish each piece with a toothpick and an olive if desired, then serve.

Tips & Variations

Use high-quality olives and giardiniera to enhance the flavor of the olive spread.
Try adding fresh herbs like oregano or basil to the olive spread for an extra layer of taste.
Substitute the meats with your favorite Italian cold cuts or add roasted vegetables for a vegetarian twist.
Allowing the sandwiches to chill and press overnight results in better texture and flavor blending.

Storage

Store the wrapped sandwiches in the refrigerator for up to 48 hours before serving. Once cut into bites, keep leftovers covered tightly in an airtight container in the fridge for up to 2 days. Reheat gently in a low oven or enjoy cold as the flavors are excellent even chilled.

How to Serve

The image shows several sandwich halves arranged on a white marble textured board. Each sandwich has four visible layers inside a golden-brown crusty bread with a dusting of flour on top. The bottom layer consists of thinly sliced pink ham with some darker shades from cured meat. Above that, there is a bright red layer of tomato slices. Next is a creamy white cheese layer, textured smooth. The top inner side of the bread has a spread with greenish chunks, possibly pesto or olive tapenade. Each sandwich half is topped with a green olive held by a yellow toothpick, centered on the bread. The background is out of focus, showing green, grass-like texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the olive spread ahead of time?

Yes, you can prepare the olive spread a day in advance and store it in an airtight container in the refrigerator. This actually helps the flavors develop more fully.

What if I can’t find giardiniera?

If giardiniera is unavailable, substitute with a mix of chopped pickled vegetables such as pickled peppers, carrots, and cauliflower to achieve a similar tangy crunch.