Mini Muffuletta

sliced provolone cheese

🥗Healthier: sliced mozzarella cheese

💰Cheaper: sliced cheddar cheese

Mozzarella is lower in fat, while cheddar is often less expensive.

sliced salami

🥗Healthier: sliced turkey

💰Cheaper: sliced bologna

Turkey is leaner, while bologna is a cost-effective alternative.

olive salad

🥗Healthier: chopped vegetables

💰Cheaper: store-bought relish

Chopped vegetables can be fresher, and relish is often cheaper.

mini round bread rolls

🥗Healthier: whole grain rolls

💰Cheaper: regular sandwich bread

Whole grain rolls offer more fiber, while sandwich bread is usually less expensive.

Prepare the olive salad by adding 3/4 cup green olives to a blender.

Add 1/4 cup black olives to the blender.

Add 1/4 cup calamata olives to the blender.

Add 1/4 to 1/3 cup giardiniera to the blender.

Add 2 tablespoons capers to the blender.

Add 2 pepperoncinis to the blender, cutting off the stems.

Add 2 teaspoons Italian seasoning to the blender.

Add 1 tablespoon dried parsley to the blender.

Add 2 teaspoons lemon juice to the blender.

Add 1/3 cup olive oil to the blender.

Add a pinch of black pepper and a pinch of salt to the blender.

Blend the ingredients until well mixed, adding more olive oil if necessary.

Taste the olive salad and adjust seasoning, adding more Italian seasoning and a little cayenne pepper if desired.

Refrigerate the olive salad for about an hour to let the flavors meld.

Assemble the sandwiches by placing provolone cheese on the bottom of the bread.

Layer on the mortadella, salami, capicola, and soppressata.

Add mozzarella cheese on top of the meats.

Toast sesame seeds in a pan until golden brown.

Sprinkle toasted sesame seeds on top of the sandwich.

Preheat the oven to 200°F.

Cover the assembled sandwiches with foil and place them in the oven to gently heat through for 15 to 20 minutes.

Check the sandwiches after 25 minutes; they are ready when the meat is fragrant and everything is melded together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens