New Orleans Style Muffaletta Sandwich Bites Recipe

Introduction

Experience the bold flavors of New Orleans with these Muffaletta Sandwich Bites. This easy-to-make appetizer features a tangy olive spread layered with classic Italian meats and cheeses, perfect for parties or casual gatherings.

Ingredients

• 1 cup pimento-stuffed green olives
• 1/4 cup kalamata olives (pitted)
• 1 cup giardiniera (Italian pickled vegetables)
• 1/4 cup sliced pepperoncini or banana peppers
• 1/3 cup capers
• 1 large garlic clove, minced
• 1 lemon, juiced
• 1/4 cup olive oil
• 4 large crusty ciabatta or panini rolls (about 6 – 8 inches long each)
• 1 pound sliced provolone or mozzarella cheese
• 1 pound genoa salami
• 1/2 pound mortadella
• 1/2 pound soppressata
• 1/2 pound pepperoni
• Toothpicks and olives, for garnish

Instructions

1. Step 1: Make the olive spread by combining the pimento-stuffed green olives, kalamata olives, giardiniera, sliced pepperoncini or banana peppers, capers, minced garlic, lemon juice, and olive oil in a food processor. Pulse until the mixture is combined but still chunky.
2. Step 2: Cut the ciabatta or panini rolls open. Spread both halves generously with the olive spread.
3. Step 3: Layer the sliced provolone or mozzarella cheese, genoa salami, mortadella, soppressata, and pepperoni evenly among the sandwiches.
4. Step 4: Close the sandwiches and wrap each one tightly in plastic wrap. Place them on a baking sheet and top with a heavy cast iron pan, a stack of books, or another heavy object to press the sandwiches.
5. Step 5: Refrigerate the pressed sandwiches for at least three hours and up to 48 hours to allow the flavors to meld.
6. Step 6: To serve, unwrap the sandwiches and use a sharp knife to cut each into triangles. Garnish each piece with a toothpick and an olive if desired.

Tips & Variations

• For a vegetarian version, replace the meats with grilled vegetables and add extra cheese or roasted red peppers.
• Use a mix of provolone and mozzarella for a balanced creamy and mild cheese flavor.
• Pressing the sandwiches overnight improves flavor and texture, but three hours is sufficient if you’re short on time.
• Swap the ciabatta rolls with French bread or a sturdy baguette if preferred.

Storage

Store the wrapped sandwiches in the refrigerator for up to 2 days. Keep them tightly pressed to maintain their shape and texture. When ready to serve, slice again if needed. These bites are best served cold or at room temperature; reheating is not recommended as it affects the texture of the olive spread and meats.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the olive spread ahead of time?

Yes, the olive spread can be made a day in advance and stored in an airtight container in the refrigerator. This allows the flavors to intensify, making your Muffaletta even more delicious.

What if I can’t find giardiniera?

If giardiniera is unavailable, a mix of chopped pickled vegetables such as carrots, celery, cauliflower, and peppers can be substituted. Make sure they are well drained before mixing into the spread.

New Orleans Style Muffaletta Sandwich Bites Recipe

Print Recipe

★★★★★

4.9 from 73 reviews

A delicious New Orleans inspired Muffaletta Sandwich Bites recipe featuring a tangy olive spread layered with an assortment of Italian deli meats and cheeses, all served on crusty ciabatta rolls. Perfect as a flavorful appetizer or party snack, these sandwich bites combine bold flavors with a satisfying texture.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 3 hours 20 minutes
• Yield: 4 sandwiches, about 16–20 bites 1x
• Category: Appetizer
• Method: No-Cook
• Cuisine: New Orleans, Italian-American

Ingredients

Scale 1x2x3x

For the Olive Spread

• 1 cup pimento-stuffed green olives
• 1/4 cup kalamata olives (pitted)
• 1 cup giardiniera (Italian pickled vegetables)
• 1/4 cup sliced pepperoncini or banana peppers
• 1/3 cup capers
• 1 large garlic clove, minced
• 1 lemon, juiced
• 1/4 cup olive oil

For the Sandwich

• 4 large crusty ciabatta or panini rolls (about 6 – 8 inches long each)
• 1 pound sliced provolone or mozzarella cheese
• 1 pound genoa salami
• 1/2 pound mortadella
• 1/2 pound soppressata
• 1/2 pound pepperoni

For Garnish

• Toothpicks
• Olives (optional)

Instructions

1. Prepare the olive spread: Combine pimento-stuffed green olives, kalamata olives, giardiniera, sliced pepperoncini or banana peppers, capers, minced garlic, lemon juice, and olive oil in a food processor. Pulse until the mixture is combined but still chunky, ensuring a textured and flavorful spread.
2. Assemble the sandwiches: Slice the ciabatta or panini rolls horizontally. Generously spread the prepared olive spread over both halves of each roll. Layer the sliced provolone or mozzarella cheese and the deli meats — genoa salami, mortadella, soppressata, and pepperoni — evenly inside the sandwiches.
3. Press and chill: Close the sandwiches and wrap them tightly in plastic wrap. Place the wrapped sandwiches on a baking sheet and weigh them down with a heavy cast iron pan, a stack of books, or another heavy object to press the fillings. Refrigerate the sandwiches with the weight on top for at least three hours and up to 48 hours to meld flavors and firm up the bites.
4. Serve: After chilling, unwrap the sandwiches and use a sharp knife to cut each into triangle-shaped bites. Garnish each bite with a toothpick and an olive if desired, then serve immediately as a flavorful appetizer or snack.

Notes

• The olive spread can be made up to 2 days in advance and refrigerated for convenience.
• Pressing the sandwiches ensures the flavors meld and the texture becomes firm but tender.
• Use a sharp serrated knife for clean cuts when slicing the sandwich into bites.
• For a vegetarian version, omit the meats and add layers of grilled vegetables or additional cheeses.
• These sandwiches are ideal for parties, picnics, or as a hearty snack.

Keywords: Muffaletta, New Orleans sandwich, Italian deli meats, olive spread, appetizer, party bites, giardiniera, ciabatta sandwich