Muffuletta Sliders

Name: Muffuletta Sliders with Olive Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 12 servings
Cuisine: American
Ingredients: 1.5 cups mixed olives, pitted; 1/2 cup giardiniera; 1/4 cup sliced pepperoncini; 3 cloves garlic; 1 tbsp Italian seasoning; 2 tbsp olive oil; 1 tbsp red wine vinegar; 12 slider buns; 1/4 lb capocollo, thinly sliced; 1/4 lb Genoa salami, thinly sliced; 1/4 lb mortadella, thinly sliced; 8 slices provolone cheese; 2 tbsp butter, melted; 1 tsp sesame seeds

Muffuletta Sliders are bite-sized Italian sandwiches layered with capocollo, salami, provolone, and a briny olive-giardiniera salad on soft buns. They're equally delicious served cold or warmed until the cheese melts, making them ideal for entertaining.

🌍American 🏷️Muffuletta 🏷️Sliders 🏷️Sandwich 🏷️Italian Party-food

🏷️

🏷️Game-day

-0:00

TikTok

Total

20 min

Servings

12

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1.5 cups mixed olives, pitted
1/2 cup giardiniera
1/4 cup sliced pepperoncini
3 cloves garlic
1 tbsp Italian seasoning
2 tbsp olive oil
1 tbsp red wine vinegar
12 slider buns
1/4 lb capocollo, thinly sliced
1/4 lb Genoa salami, thinly sliced
1/4 lb mortadella, thinly sliced
8 slices provolone cheese
2 tbsp butter, meltedoptional
1 tsp sesame seedsoptional

14 Ingredients

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Instructions

1
To make the olive salad, combine the mixed olives, giardiniera, pepperoncini, garlic, Italian seasoning, olive oil, and red wine vinegar in a food processor.
2
Pulse the mixture a few times until it's coarsely chopped. Be careful not to over-process into a paste.
3
Slice the sheet of slider buns in half horizontally, keeping them connected. Place the bottom half on a parchment-lined baking sheet.
4
Spread about half of the olive salad evenly over the bottom buns.
5
Layer the capocollo, Genoa salami, and mortadella over the olive salad.
6
Arrange the provolone cheese slices to cover the meats.
7
Spread the remaining olive salad over the cheese.
8
Place the top half of the buns on. Brush the tops with melted butter and sprinkle with sesame seeds.
9
Bake for about 5 minutes, or just until the cheese is melted and the buns are lightly toasted.
10
Remove from the oven, slice into individual sliders, and serve warm.

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Tips & Notes

Pro tips

Make the olive salad at least 1 hour ahead so the flavors meld; the giardiniera and pepperoncini will season the olives and garlic.
Slice meats paper-thin and layer them evenly to avoid thick clumps and ensure balanced flavor in each bite.
If warming sliders, wrap them tightly in foil to trap steam and keep buns soft while cheese melts without drying out the bread.
Drain excess liquid from the olive salad before assembly to prevent soggy buns, but reserve 1–2 tablespoons of the brine to drizzle over if desired.

Substitutions

Mixed olives → Kalamata olives only (note: more assertive, briny flavor)
Giardiniera → Roasted red peppers or marinated artichoke hearts (note: milder, sweeter profile)
Provolone → Fresh mozzarella or fontina (note: milder taste; aged provolone adds sharper bite)

Storage & make-ahead

Store assembled sliders wrapped tightly in foil in the refrigerator for up to 1 day. Reheat unwrapped or loosely wrapped at 350°F for 10–12 minutes. Olive salad keeps refrigerated for up to 3 days.

Common Questions

Can I make muffuletta sliders ahead of time?

Yes. Prepare the olive salad up to 2 days ahead and store it covered in the refrigerator. Assemble sliders up to 4 hours before serving; wrap tightly in foil to keep them from drying out.

Should I warm the sliders before serving?

You can serve them cold straight from assembly, or wrap them in foil and warm at 350°F for 10–12 minutes until the cheese softens and buns are lightly toasted.