Mini Muffulettas


These hand-held sliders disappear like hotcakes at any party. Stuffed with layers of cheese, cold cut, and pickled vegetables, these are sure to please the crowd this summer. Test Kitchen Tip: You can prepare the muffulettas the day before, store in zip-top plastic freezer bags, and refrigerate overnight.

Mini Muffulettas
Photo: Jennifer Davick; Styling: Amy Burke
Hands On Time:
25 mins
Total Time:
25 mins
12 servings


  • 2 (16-oz.) jars mixed pickled vegetables

  • 3/4 cup pimiento-stuffed Spanish olives, chopped

  • 2 tablespoons bottled olive oil-and-vinegar dressing

  • 12 small dinner rolls, cut in half

  • 6 Swiss cheese slices, cut in half

  • 12 thin deli ham slices

  • 12 Genoa salami slices

  • 6 provolone cheese slices, cut in half


  1. Pulse pickled vegetables in food processor 8 to 10 times or until finely chopped. Stir in olives and dressing.

  2. Spread 1 heaping tablespoonful pickled vegetable mixture over cut side of each roll bottom. Top each with 1 Swiss cheese slice half, 1 ham slice, 1 salami slice, 1 provolone cheese slice half, and roll tops. Cover with plastic wrap. Serve immediately, or chill until ready to serve.

  3. Note: We tested with Mezzetta Italian Mix Giardiniera pickled vegetables and Newman's Own Olive Oil & Vinegar dressing.

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