New Orleans Style Muffaletta Sandwich Bites Recipe
These New Orleans Style Muffaletta Sandwich Bites are a tasty twist on the classic muffaletta sandwich, featuring an irresistible olive spread paired with layers of Italian cold cuts and cheese. Perfect for parties or a flavorful snack, these bite-sized sandwiches deliver bold, briny, and savory flavors with a satisfying crunch from crusty ciabatta rolls.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 20 minutes (including chilling time)
- Yield: 4 large sandwiches, cut into about 16 sandwich bites 1x
- Category: Sandwich
- Method: No-Cook
- Cuisine: New Orleans, Italian-American
Ingredients
Scale
Olive Spread
- 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
Sandwich
- 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
Garnish
- Toothpicks
- Olives (optional)
Instructions
- Make the olive spread: Combine the pimento-stuffed green olives, kalamata olives, giardiniera, sliced pepperoncini or banana peppers, capers, minced garlic, lemon juice, and olive oil in a food processor. Pulse the mixture until everything is combined but still chunky, allowing the flavors and textures to meld.
- Prepare the sandwiches: Cut each ciabatta roll in half horizontally. Spread both the top and bottom halves generously with the prepared olive spread, ensuring even coverage for maximum flavor in every bite.
- Layer meats and cheese: On the bottom half of each roll, evenly layer the slices of provolone or mozzarella cheese, followed by the genoa salami, mortadella, soppressata, and pepperoni. Make sure the meats and cheese are distributed evenly among the four sandwiches.
- Press and chill: Close each sandwich with the top half of the roll. Wrap each sandwich tightly in plastic wrap. Place the wrapped sandwiches on a baking sheet and top with a heavy cast iron pan, a stack of books, or another weighted object to press the sandwiches firmly. Refrigerate with the weight on top for at least 3 hours and up to 48 hours. This pressing step helps to meld the flavors and compress the sandwich for easy slicing.
- Serve: When ready to serve, unwrap the sandwiches carefully. Using a sharp knife, cut each sandwich into triangles to create bite-sized pieces. Garnish each triangle with a toothpick and an olive, if desired, then serve immediately to enjoy the blend of flavors and textures.
Notes
- The olive spread can be made a day in advance to enhance the flavor.
- Use crusty rolls for the best texture; traditional muffalettas use round Italian bread but ciabatta or panini rolls work well too.
- Pressing the sandwiches helps the flavors meld and makes slicing easier.
- These sandwich bites are perfect for parties, appetizers, or as a flavorful snack.
- Leftover sandwiches can be wrapped tightly and refrigerated up to 2 days.
Keywords: muffaletta, New Orleans sandwich, olive spread, Italian cold cuts, party bites, appetizer, no cook sandwich, Mediterranean flavors
