Individual Muffuletta Sandwiches for #SundaySupper

It’s tailgating time! The football season has begun and folks everywhere are cheering their team on to victory. You can’t do all that cheering on an empty stomach now can you? Oh no! Game day would not be the same without some tasty food and beverages. Whether you are tailgating at the stadium or in your living room, my individual muffuletta sandwiches are great for filling up before, during, or after the game.

The muffuletta (also spelled muffaletta) sandwich originates in New Orleans. Central Grocery in the French Quarter created it because the Sicilian farmers selling their produce nearby would come in and order bread, olive salad, meats, and cheeses. They combined the ingredients together to make them easier to eat while sitting outside. A regular sized muffuletta is a whole loaf of bread so my individual ones are for single serving sandwiches.

The olive salad is what makes this sandwich extraordinary. I say that because back when I did not care for olives I loved a muffuletta. The combination of flavors in the salad and how it soaks into the bread is oh so yummy. You need to make the sandwiches the day before (and the salad the day before that) to make it taste just right. It really does get better after hanging out in the fridge all night.

A sandwich is one part of a tailgating feast. You need beverages, appetizers, main dishes, desserts, and more. The Sunday Supper team has put together a fabulous list of recipes to make your game day complete. Check them out:

Pre Game Warm-ups:

• Sausage Balls by My Catholic Kitchen
• Edamame Hummus by Girl in the Little Red Kitchen
• Slow Cooker Rueben Dip by The Meltaways
• Buffalo Wing Hummus by Hezzi-D’s Books and Cooks
• Smokey Guacamole with Bacon by Family Spice
• Pepperoni & Mozzarella Pull Apart by In the Kitchen with KP
• Boneless Honey BBQ Chicken Wings by Juanita’s Cocina
• Candied Pecans by From Fast Food to Fresh Food
• Crispy Coconut Chicken Strips with Sweet Chili Sauce by Crispy Bits & Burnt Ends
• Swabian Mini Meatballs (Schwaebische Mini Fleischkuechle) by Galactosemia in PDX
• Joe Montana’s Touchdown Guacamole by Noshing with the Nolands
• Cheddar Cheese Jalapeno Bites by Mama.Mommy.Mom.
• Hot & Spicy Popcorn Chicken by My Trials in the Kitchen
• Bacon Wrapped Chicken Bites by Family Foodie
• Soft Pretzels with Spicy Beer Cheese Sauce by girlichef
• Game Day Loaded Nachos by The Messy Baker
• Buffalo Chicken Dip by Home Cooking Memories
• Southwestern Spring Rolls by Supper for a Steal
• Pepperoni Pizza Puffs by Comfy Cuisine
• Roasted Garlic Bacon Dip with Easy Homemade Tortilla Chips by Daily Dish Recipes
• Beer Battered Spiced Sweet Potato Lentil Fritters by Sue’s Nutrition Buzz
• Indian Spiced Chicken Meatballs by Soni’s Food for Thought

On the Sidelines:

• Anne’s Best Potato Salad with Bacon and Peas by Webicurean
• Simple Roasted Purple Potatoes by Ruffles and Truffles
• Spicy BBQ Baked Beans by Bobbi’s Kozy Kitchen

Main Events:

• Gluten Free Breakfast Sandwich by Cooking Underwriter
• Pollo Adobado con Papas (Adobo Chicken with Potatoes) by La Cocina de Leslie
• Poor Man’s Burrito by Shockingly Delicious
• Ham and Mushroom Handpies by Vintage Kitchen Notes
• Individual Muffuletta Sandwiches by Magnolia Days
• Far East Steak Salad by Diabetic Foodie
• Italian Sloppy Joes by The Weekend Gourmet
• Hot Chicken Chili by Momma’s Meals
• Louisiana Sloppy Joes by Sustainable Dad
• Hawaiian Chicken Wraps by Cindy’s Recipes and Writings
• Grandpa Sal’s Sausage and Peppers by Daddy Knows Less
• Fancy Filet Chili by I Run for Wine
• Homemade Italian Sausage by The Little Ferraro Kitchen
• Jalapeno Crockpot Chili by Mama’s Blissful Bites
• Flavorful Fall Marinade by Midlife Road Trip
• Moose Chili by Mrs. Mama Hen

Overtime:

• Peanut Butter-Stuffed Chocolate Cookies by Chocolate Moosey
• Streusel Topped Pumpkin Bread by That Skinny Chick Can Bake
• Zucchini Cupcakes by In the Kitchen with Audrey
• Oven-Baked Churros by Small Wallet Big Appetite
• Swirl Nutella Cupcakes by Basic N Delicious
• Peanut Butter and Pretzel Truffles by Gotta Get Baked

From the Cooler:

• Sparkling Tropical Lemonade by Dinners. Dishes, and Desserts
• Strawberry Horchata by Damn Delicious

Wine Pairings by Wine Everyday

Hungry yet? I certainly am after looking at all those recipes. Be sure to read about each one, they are such great posts with inspiration for any party; tailgate or otherwise.

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and this week it is all about tailgating food, beverages, and fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. We love to pin recipes and photos so be sure to follow our #SundaySupper Pinterest board too.

How do enjoy the football season? Do you go to the games or watch them at home? Either way, I hope you have the best time at each one with good food, friends, family, and fun.

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Individual Muffuletta (aka Muffaletta) Sandwiches

A recipe for single-serving muffuletta (also spelled muffaletta) sandwiches made with bakery rolls filled with layers of meats, cheeses, and olive salad.

Course Main Dish

Cuisine American

Servings 4 people

Author Renee

Ingredients

For the olive salad:

• 1 1/2 cups pimento-stuffed olives
• 1/2 cup pitted Kalamata olives
• 3/4 cup giardiniera Italian pickled vegetables
• 3 large pepperoncini top and stem removed, chopped
• 6 pickled onions roughly chopped
• 2 tablespoons capers
• 1 large garlic clove chopped
• 1/4 cup chopped fresh parsley
• A few grinds of pepper
• 1/4 teaspoon red pepper flakes
• Juice of 1 lemon
• 2 tablespoons red wine vinegar
• 1/2 cup olive oil

For the sandwiches:

• 12 round bakery buns about 3 to 4 inches wide
• 12 slices provolone cheese
• 12 slices cappicolo
• 12 slices Genoa salami
• 12 slices deli ham
• 12 slices deli pepperoni
• 12 slices swiss or mortadella cheese
• Olive salad

Instructions

For the olive salad:

1. Place all the salad ingredients except the olive oil into the bowl of a food processor fitted with a knife blade. Pulse a few times until roughly chopped. Transfer ingredients to a bowl and stir in the olive oil. Refrigerate overnight.

For the sandwiches:

1. Slice the buns in half. On the bottom half, layer 1 slice each of the provolone, cappicolo, salami, ham, pepperoni, and swiss cheese. Add about 2 tablespoons of olive salad on top of the meats and cheeses. Cover with top half of bun. Wrap each sandwich in plastic wrap or parchment paper and refrigerate overnight. Enjoy!

Recipe Notes

A recipe for single-serving muffuletta (also spelled muffaletta) sandwiches made with bakery rolls filled with layers of meats, cheeses, and olive salad.