New Orleans Style Muffaletta Sandwich Bites Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
