Mini Muffaletta

Pro tips

• Drain the olive salad thoroughly before assembling to keep rolls from becoming soggy.
• Layer ingredients evenly across all rolls—ham first, then cheese, then olive salad—for consistent flavor in each bite.
• Assemble and freeze unbaked for up to 1 month; no thawing needed—just add a few extra minutes to bake time.
• Use a shredded Italian five-cheese blend (typically mozzarella, provolone, asiago, and romano) for authentic flavor.

Substitutions

• Party-size rolls → dinner rolls or slider buns (adjust filling quantities)
• Ham → prosciutto or mortadella (use thin slices, same amount)
• Italian five-cheese blend → provolone or mozzarella alone (less complex but still good)
• Jarred olive salad → homemade olive tapenade (chop green and black olives with roasted red peppers)

Storage & make-ahead

Assemble and wrap tightly, then refrigerate up to 2 days or freeze up to 1 month; bake from chilled or frozen until heated through.

Can I make mini muffalettas ahead of time?

Yes—assemble completely, wrap well, and refrigerate up to 2 days or freeze up to 1 month. Bake from chilled or frozen (add a few minutes if frozen).

What's the best way to drain the olive salad?

Place the jar's contents in a fine-mesh sieve and let liquid drain for 1–2 minutes. This prevents soggy rolls.

Can I use regular-size Hawaiian rolls instead of party rolls?

Yes—use the larger Hawaiian Rolls and increase ham and cheese proportionally, though baking time may increase slightly.

What temperature and how long do I bake these?

The recipe does not specify; bake at 350°F for 12–15 minutes chilled, or until heated through and cheese melts.

What is olive salad and where do I find it?

Olive salad is a chopped mix of olives, peppers, and seasonings sold in jars in the condiment or Italian aisle of most grocery stores.