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My Muffuletta Sliders are perfect for game day, casual entertaining, or anytime you want something crowd-pleasing and comforting. The combination of salty meats, melty cheese, and that signature briny olive salad tucked into soft, buttery rolls is really hard to beat.
A good muffuletta is one of my all-time favorite sandwiches and turning it into sliders makes it even more fun (and shareable). I split an entire package of Hawaiian rolls in half, then layer on sliced provolone cheese, cured meats including Genoa salami, capicola, and mortadella, and an olive salad on top. And if you really want to impress your crowd, you can even make the olive salad on top (I promise it’s easy!).
Y’all, this is SUCH a fun recipe and I know it’s going to be a hit at your next party.
Ingredients:
- Pimento-Stuffed Green Olives
- Mild Italian Giardiniera
- Pitted Kalamata Olives
- Pepperoncini
- Capers
- Garlic Cloves
- Dried Oregano
- Extra Virgin Olive Oil
- Red Wine Vinegar
- Cooking Spray
- Hawaiian Rolls
- Provolone Cheese
- Capicola
- Genoa Salami
- Mortadella
- Unsalted Butter
- Sesame Seeds
Step-by-Step:
step one: make the olive salad (optional)
Add all of the olive salad ingredients to a food processor and pulse until finely chopped and well combined. Set aside.
step two: preheat the oven and prep the baking dish
Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray and set aside.
step three: prep the slider rolls
Slice the rolls in half horizontally, keeping them intact. Place the bottom half in the prepared baking dish.
step four: layer the fillings
Arrange the provolone in an even layer on the halved rolls. Top with the capicola, salami, and mortadella. Using a slotted spoon to drain excess liquid, spoon the muffuletta olive salad evenly over the meats.
step five: assemble the sliders
Place the top half of the rolls over the filling. Brush with melted butter and sprinkle with sesame seeds.
step six: bake
Cover loosely with foil and bake for 15 minutes. Remove the foil and continue baking for 8 to 10 minutes, or until the tops are golden and slightly crisp.
step seven: slice and serve
Let cool slightly, then transfer to a cutting board and slice into individual sliders. Serve warm.
recipe faqs:
Yes! You can fully assemble the sliders (through placing the tops on and brushing with butter and sesame seeds), then cover the baking dish tightly with foil and refrigerate for up to 24 hours. When you’re ready to serve, simply bake as directed—adding an extra 3 to 5 minutes to account for them going into the oven cold.
You can also make the homemade olive salad up to 5 days in advance. Be sure to store it in an airtight container in the refrigerator.
While the meats I use here are traditional for a muffuletta, these sliders are very forgiving! Feel free to swap the meats based on what you love or have on hand—thinly sliced ham, turkey, roast beef, soppressata, or even prosciutto all work beautifully here. The key is to use a mix of mild and bold flavors.
You can absolutely serve these sliders cold or at room temperature, if preferred. They’re delicious straight from the fridge or after sitting out for a bit, making them a great option for parties, picnics, or tailgates where warm food isn’t necessary.
In Dallas, I’ve seen it at the olive bar at my local Central Market and Whole Foods. Divina also makes a jarred version that I love or you can grab this one on Amazon, which is fab!
If you’re hosting a party for game day, I hope y’all will give these Muffuletta Sliders a try! Comment below and let me know what you think!
looking for more football foods? try these!
Gluten-Free Protein Bagel Bites
Muffuletta Sliders
Ingredients
For the Quick Olive Salad (optional):
- 3/4 cup pimento-stuffed green olives, drained
- 1/2 cup mild Italian giardiniera, drained
- 1/4 cup pitted Kalamata olives, drained
- 1/4 cup pepperoncini, drained
- 1 tablespoon capers, drained
- 2 garlic cloves
- 1 teaspoon dried oregano
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons red wine vinegar
For the Sliders:
- Cooking spray
- 1 package Hawaiian rolls (12-count)
- 8 slices provolone cheese
- 8 slices capicola
- 10 slices Genoa salami
- 8 slices mortadella
- 1 cup homemade or store-bought olive salad
- 2 tablespoons unsalted butter, melted
- 2 teaspoons sesame seeds
Instructions
- Add all of the olive salad ingredients to a food processor and pulse until finely chopped and well combined. Set aside.
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray and set aside.
- Slice the rolls in half horizontally, keeping them intact. Place the bottom half in the prepared baking dish.
- Add the provolone in an even layer. Top with the capicola, salami, and mortadella. Using a slotted spoon to drain excess liquid, spoon the muffuletta olive salad evenly over the meats.
- Place the top half of the rolls over the filling. Brush with melted butter and sprinkle with sesame seeds.
- Cover loosely with foil and bake for 15 minutes. Remove foil and continue baking for 8 to 10 minutes, or until the tops are golden and slightly crisp.
- Let cool slightly, then transfer to a cutting board and slice into individual sliders. Serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Eat Love Eats.
Made these for a Super Bowl party and they were a huge hit!
These were so good!!! Made them for Super Bowl and it was a hit. Thank you!
Yay!!!