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Mini Muffuletta Appetizers

Prep Time:

1 Hour

Cook Time:

20 Minutes


32 Servings


About the Recipe

These Mini Muffuletta Sandwiches are a little taste of New Orleans, and pack a whole lot of flavor. We've got capicola, deli ham, salami, provolone, and mozzarella—and a muffuletta isn't complete without a layer of briny, spicy olive salad - the muffuletta.


  • 2 cups Italian olive salad (muffuletta)

  • 1 tablespoon chopped fresh basil 

  • 1 tablespoon white balsamic vinegar 

  • ¼ teaspoon crushed red pepper (or more if desired)

  • 8 sesame seed hamburger buns

  • 8 ounces thinly sliced capocollo* 

  • 8 ounces thinly sliced provolone cheese* 

  • 8 ounces thinly sliced ham* 

  • 8 ounces thinly sliced mozzarella*

  • 8 ounces thinly sliced dry salami *

  • Wooden picks 

  • 16 pimiento-stuffed olives, cut in half crosswise

  • *Available at Stoysich!


Step 1

  • Place olive salad, basil, vinegar, and crushed red pepper in the bowl of a food processor, and pulse just until chopped (you do not want it finely chopped), 4 to 5 times.

Step 2

  • Top the bottom half of each hamburger bun with 2 tablespoons olive salad mixture. Top each bun with 1 ounce capocollo, 1 ounce provolone, 1 ounce ham, 1 ounce mozzarella, and 1 ounce salami. Top each with 2 tablespoons olive salad mixture and bun tops. Cut each sandwich into quarters. Secure each quarter with a wooden pick topped with an olive half.

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