Muffuletta Sliders
Servings: 12 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
Calories: 297kcal | Carbohydrates: 13g | Protein: 11g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 1166mg | Potassium: 107mg | Fiber: 1g | Sugar: 1g | Vitamin A: 290IU | Vitamin C: 1mg | Calcium: 150mg | Iron: 1mg