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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.
Servings 4 people
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:
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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:
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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.