Mini Muffuletta Sandwiches
Bite-sized mini muffuletta sandwiches are loaded with sliced meat, cheese, and salty olive salad. These appetizers are loaded with a taste of New Orleans.
- 1 long baguette or ciabatta loaf about 12 inches
- 1 cup olive salad recipe below
- 4 ounces sliced salami
- 4 ounces sliced provolone cheese
- 4 ounces pound sliced mortadella or ham
- 4 ounces sliced mozzarella cheese
- 4 ounces capicola or sliced proscuitto
- 3 cloves garlic
- 1 cup green olives
- 1 cup black olives
- 2 tablespoons pimentos
- 2 tablespoons parsley
- 3/4 cup olive oil
- 2 tablespoons white vinegar
For the sandwiches:
Cut baguette in half lengthwise.
Spread olive salad over the inside of both lengths of bread.
On the bottom half, arrange salami, followed by a layer of provolone, ham, and finally mozzarella. Arrange top half of baguette over sandwich.
Cut sandwich into 3-inch squares. Secure each section with a toothpick.
Arrange sandwiches on a platter, cover and refrigerate for at least 2 hours, preferably overnight.
For the olive salad:
Combine garlic cloves, olives and pimentos in a food processor. Pulse until ingredients are coarsely chopped. If you do not have a food processor, ingredients will need to be chopped by hand.
Pour in olive oil and vinegar. Continue to pulse until oil and vinegar are well incorporated.
Transfer to a medium bowl, cover with plastic wrap, and allow to stand overnight.