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Muffuletta Sliders

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These Muffuletta Sliders are mini New Orleans-inspired sandwiches packed with layers of smoky meats, creamy cheese, and a punchy homemade olive salad, all baked in soft slider buns. Perfect for parties, potlucks, or game day, they’re easy to make, crowd-pleasing, and bursting with bold, tangy flavor.

Ingredients

Scale
  • 1 cup green olives, pitted and roughly chopped
  • 1/2 cup Kalamata or black olives, pitted and chopped
  • 1/2 cup pickled vegetables, chopped (such as giardiniera mix or pickled cauliflower/carrots/peppers)
  • 1/4 cup roasted red bell pepper, diced
  • 2 cloves fresh garlic, minced
  • 2 tablespoons capers, drained
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons red wine vinegar
  • 1/4 cup olive oil
  • Black pepper, to taste
  • 12 slider buns (King’s Hawaiian or bakery potato rolls recommended)
  • 6–8 slices provolone cheese (about 4 oz)
  • 4 oz mortadella, sliced (or substitute with extra ham)
  • 4 oz ham, sliced
  • 4 oz salami, sliced (Genoa, Soppressata, or your favorite)
  • 6–8 slices Swiss cheese (about 4 oz)
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon dried oregano
  • 1 teaspoon sesame seeds (optional, for topping)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a medium bowl, combine green olives, Kalamata or black olives, pickled vegetables, roasted red pepper, garlic, capers, parsley, red wine vinegar, olive oil, and black pepper. Stir and let sit while prepping the sliders.
  3. Without separating the slider buns, slice them in half horizontally. Set the tops aside.
  4. Place the bottom half of the buns in a 9×13-inch baking dish. Layer with provolone cheese, mortadella, ham, salami, and Swiss cheese.
  5. Spoon the olive salad evenly over the cheese and meats, pressing gently into the layers.
  6. Place the top half of the buns over the filling and press down gently.
  7. Mix melted butter with dried oregano and brush over the tops of the buns. Sprinkle with sesame seeds if desired.
  8. Cover the dish loosely with foil and bake for 15 minutes. Remove foil and bake another 7-10 minutes, until cheese is melted and tops are golden brown.
  9. Let sliders rest for 5 minutes before slicing and serving. Serve warm or at room temperature.

Notes

For best flavor, let the olive salad rest at least 10 minutes (or overnight). Drain excess oil from the salad to prevent soggy buns. Cover with foil for the first bake to keep buns soft, then uncover to crisp. Make ahead by assembling and refrigerating unbaked sliders up to a day in advance. Vegetarian, gluten-free, and dairy-free adaptations are easy—see blog for details.

Nutrition

Keywords: muffuletta sliders, New Orleans sandwiches, party food, appetizer, olive salad, mini sandwiches, tailgate, potluck, easy recipe

Find it online: https://atomicbite.com/muffuletta-sliders-recipe-easy-mini-new-orleans-sandwiches-for-parties/