Mini Muffaletta Bites
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.
Servings: 12 mini sandwiches
Ingredients
- 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
Instructions
- Muffaletta is best when made ahead, so start preparation at least 3 hours before serving.
- 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.
- 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."
- 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.
- Wrap the muffaletta tightly in plastic wrap and set aside at room temperature for about 1 hour.
- 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.
- Transfer the sandwiches to a platter and have small plates and napkins available for your guests.