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Muffuletta Sliders

Muffuletta Sliders

Bruce Buntain
Course Main Course
Cuisine Creole, New Orleans
Servings 4 servings


For the olive tapenade:

  • 1 cup black olives, finely chopped
  • 1 cup green olives, finely chopped
  • ½ cup celery, finely chopped
  • 1 cup cauliflower, finely chopped
  • 2 cloves garlic, minced
  • 1 Tbsp. oregano
  • ½ cup olive oil
  • ½ cup vinegar

For the sandwich:

  • 1 loaf Italian-style round bread
  • ¼ lb. thin-sliced ham
  • ¼ lb. thin-sliced capicola
  • ¼ lb. thin-sliced mortadella
  • ¼ lb. thin-sliced Genoa salami
  • ½ lb. provolone cheese
  • ½ lb. mozzarella cheese


  • Make the olive tapenade by combining all tapenade ingredients. Let marinate in the refrigerator for at least 24 hours.
  • When ready to assemble the sandwiches, slice the loaf of bread horizontally in half.
  • Spread a layer of olive tapenade on the bottom half.
  • Layer meats and cheeses as desired.
  • Top with another layer of olive tapenade and the top half of the bread.
  • To serve, cut in quarters.
Keyword Capicola, Genosa Salami, Ham, Mortadella, Mozzarella Cheese, Muffuletta, Olive Tapenade, Olives, Provolone Cheese, Salami, Sandwich, Sliders, Tailgating