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.

By Southern Living Editors

Gallery

Credit: Jennifer Davick; Styling: Amy Burke

Recipe Summary

total:
25 mins
hands-on:
25 mins
Yield:
Makes 12 servings
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Ingredients

Directions

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

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  • 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.

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

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