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Hot Muffaletta Sliders

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Hot Muffaletta Sliders have all the fabulous flavors of the traditional sandwich, in mini portions. Thick-cut slices of Genoa Salami add another fun twist to this sandwich. These sliders are perfect for entertaining, a snack or a light meal.

overhead shot of 3 finished sliders on white paper with a bag of Genoa salami in the background

When it comes to entertaining, small bites are the best. They are portable, easy to eat, and you can have a wide array of items for your guests to enjoy.

Margherita® cracker cut items fit that to a tee. With 4 varieties of high-quality dry sausage, you can’t go wrong. These thick-cut meats are great for snacking, entertaining, and adding into your meals.

Add the Thick-Cut Pepperoni to your homemade pizza, make easy cracker bites with the Italian Dry Salami, or kick up your Italian pasta salad with the Hard Salami. Today I’m using the Genoa Salami to create Hot Muffaletta Sliders

WHY THIS RECIPE WORKS
  • You get all the flavors of a Muffaletta sandwich in small portions
  • The sliders intensify in flavor as they rest
  • When baked, the crunchy bread adds a fabulous texture contrast to the meats and cheeses
close up shot of Hot Muffaletta Sliders on white paper with baking dish of sliders in the background

These Hot Muffaletta Sliders are so delicious, and the olive salad perfectly complements the meats and cheese. The sliders are great to add to a party spread and easy enough for a snack or a light meal.

INGREDIENT TIPS FOR HOT MUFFALETTA SLIDERS

The cracker-cut salami slices are the perfect size for Hot Muffaletta Sliders, and you can easily load each slider with several pieces. I found all of the Margherita products in the deli section of my local Walmart.

What’s the best bread to use?

  • The traditional bread is a Muffaletta loaf, but it can be difficult to find outside of New Orleans and it won’t work for sliders
  • Ciabatta rolls are the perfect substitute because they have a very similar consistency
  • I couldn’t find slider-sized Ciabatta rolls, so I cut my 4″ rolls into quarters, giving me the perfect 2″ size!

Olive spread is one of the key ingredients in a Muffaletta. You can make your own, but I typically just buy a jar. There are a lot of average olive spreads out there, so find a deli you trust, or order from a trusted source online.

Don’t discard the liquid from the olive spread! Spoon a little liquid onto the bread, so it soaks in while it rests.

In addition to the Margherita Genoa Salami, I use Mortadella, and spicy Capicola. For the cheese, I use Provolone and Swiss.

PRO TIP: I highly recommend letting the Hot Muffaletta Sliders rest for at least one hour before baking, to allow the flavors to develop. They will of course still be delicious if you dive right in!

The traditional Muffaletta is cold, but baking the Hot Muffaletta Sliders melts the cheese, toasts the bread, and helps to intensify the flavors.

PRO TIP: Spear the Hot Muffaletta Sliders with sandwich picks to make them easier to remove from the baking dish

close up shot of Hot Muffaletta Slider on white paper
STEP BY STEP INSTRUCTIONS

Cut the Ciabatta buns into quarters, and place the bottoms in a baking dish. I fit 12 pieces into an 8×8 baking dish.

overhead process shot of slider buns in a baking dish

Spread 1/2 cup of olive spread evenly across the slider bottoms. Make sure to add a little of the liquid as well.

overhead process shot: olive salad on top of slider buns

Layer Provolone and Swiss cheeses on top of olive spread.

overhead process shot: provolone and Swiss cheese layered on top of olive spread

Next, layer with Capicola and Mortadella and place 2 slices of Margherita Genoa Salami on each slider

overhead process shot: Mortadella, Capicola and Genoa Salami layered on top of cheeses
overhead process shot: olive spread, cheeses and meats layered on top of slider buns

Spread the other half of the olive spread on top of the salami, and cover with the Ciabatta roll tops.

Place a heavier dish on top of the baking dish and press down, to press the sandwiches together. Let Hot Muffaletta Sliders rest for 1-2 hours.

Bake in a 350 degree oven for 15 minutes, until the cheese melts slightly.

overhead shot of finished Hot Muffaletta Sliders in a baking dish with a bag of Margherita Genoa Salami on the side
MAKE-AHEAD AND SERVING OPTIONS

Hot Muffaletta Sliders are perfect to make ahead! As I mentioned before, you want them to rest for at least one hour before serving.

I recommend serving Hot Muffaletta Sliders immediately after heating, and they will hold well for a party or potluck. You could also make a couple of batches ahead, and heat them as needed.

To serve as sandwiches, simply leave the Ciabatta rolls whole, and one sandwich is a generous serving.

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close up shot of finished Hot Muffaletta Sliders on white paper

Hot Muffaletta Sliders

Yield: 12 sliders
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Hot Muffaletta Sliders have all the fabulous flavors of the traditional sandwich, in mini portions. Thick-cut slices of Genoa Salami add another fun twist to this sandwich. These sliders are perfect for entertaining, a snack or a light meal

Ingredients

  • 3 4"x4" Ciabatta Rolls
  • 3/4 cup Italian olive salad, including liquid
  • 3 slices Provolone cheese, quartered
  • 3 slices Swiss cheese, quartered
  • 24 pieces of Margherita Genoa Salami 
  • 3 thin slices of Capicola, quartered
  • 3 thin slices of Mortadella, quartered

Instructions

  1. Cut each Ciabatta roll into quarters, to create 12 2"x2" sliders
  2. Place the bottom half of each slider piece into an 8x8 baking dish. You may need to press them down a little bit to fit them all
  3. Spoon a little bit of olive spread onto each slider bottom. You will use 1/2 cup to cover all 12 pieces.
  4. Place 2 pieces of Provolone and 2 pieces of Swiss cheese on each slider
  5. Next, place 2 pieces of Mortadella and 2 pieces of Capicola on each slider
  6. Place 2 Margherita Genoa Salami pieces on each slider
  7. Spoon a little bit of olive spread on top of salami. You will use 1/4 cup to cover all 12 pieces
  8. Place the top of the slider pieces on top of the olive spread
  9. Take a plate or another baking dish and place it on top of the bread. Press down to press the sandwich together
  10. OPTIONAL, BUT RECOMMENDED: Allow the sliders to rest for one hour
  11. Preheat oven to 350 degrees
  12. Bake sliders for 10 minutes, until cheese melts slightly

Notes

I highly recommend letting the Hot Muffaletta Sliders rest for at least one hour before baking, to allow the flavors to develop. They will of course still be delicious if you dive right in!

Spear the Hot Muffaletta Sliders with sandwich picks when they come out of the oven to make them easier to remove from the baking dish

MAKE-AHEAD AND SERVING OPTIONS

Hot Muffaletta Sliders are perfect to make ahead! As I mentioned before, you want them to rest for at least one hour before serving.

I recommend serving Hot Muffaletta Sliders immediately after heating, and they will hold well for a party or potluck. You could also make a couple of batches ahead, and heat them as needed.

To serve as sandwiches, simply leave the Ciabatta rolls whole, and one sandwich is a generous serving.

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