Mini Muffaletta Bites

Originating in New Orleans in the early 1900s, the muffaletta (muffuletta) is a sub-style sandwich of cold cuts and cheese topped with a chopped olive salad.

Perfect for game day or casual entertaining, our party-style version starts with a loaf of crusty ciabatta bread filled with an assortment of Italian cold cuts, Provolone cheese and a flavorful relish made with cured olives, roasted red peppers and garlic.

For a variation on the flavors in our classic muffaletta, check out our recipe for a Mediterranean Muffaletta.

Muffaletta Sandwich Recipe
Muffaletta Sandwich Recipe

Mini Muffaletta Bites

Yield: 12 mini sandwiches
Prep Time: 10 minutes
Total Time: 10 minutes

This party-style version of the classic New Orleans muffaletta sandwich is filled with Italian cold cuts, Provolone cheese and a special, savory olive relish.


  • 1 cup cured, pitted black olives, drained and chopped
  • 1 cup cured, pitted green olives, drained and chopped
  • 1/2 cup roasted red peppers, drained and chopped
  • 1 clove garlic, very finely chopped (3/4 to 1 teaspoon)
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • Freshly ground black pepper
  • 1 loaf ciabatta bread (15 x 6-inch oblong)
  • 1/2 lb capocollo, thinly sliced
  • 1/4 lb mortadella, thinly sliced
  • 1/4 lb cooked ham, thinly sliced
  • 1/4 lb provolone cheese, thinly sliced


  1. Muffaletta is best when made ahead, so start preparation at least 3 hours before serving.
  2. In a large bowl, combine the black olives, green olives, roasted red peppers, garlic, parsley, olive oil, lemon juice and a few grinds of black pepper. Cover and refrigerate for a minimum of 2 hours, preferably overnight.
  3. Slice the ciabatta in half horizontally. Depending on its thickness, you may want to remove some of the soft interior so the sandwich isn't too "doughy."
  4. Spread the olive mixture evenly on both halves of the bread, then layer the cold cuts on top. Finish with cheese and put the sandwich together, pressing gently.
  5. Wrap the muffaletta tightly in plastic wrap and set aside at room temperature for about 1 hour.
  6. Just before serving, remove the sandwich from the wrap, cut it in half lengthwise, then crosswise into 6 sections (12 pieces total), securing each piece with a pick as you go.
  7. Transfer the sandwiches to a platter and have small plates and napkins available for your guests.