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Muffaletta Mini Sandwiches


From the February/March 2023 issue of Eat Drink Mississippi

recipe courtesy of Southern Living


An appetizer-sized version of the favorite Italian sandwiches invented at Central Grocery in New Orleans, these mini sandwiches use simple hamburger buns for the base instead of the traditional wide round loaf with sesame seeds. A great use for the leftover Olive Salad needed for the equally-delicious Muffaletta Deviled Eggs.

Muffaleta Mini Sandwiches

photo by Victor Protasio


  • 2 cups Olive Salad 

  • 8 sesame seed hamburger buns (or focaccia or ciabatta buns) 

  • 8 oz. thinly sliced capocollo (also called capicola) 

  • 8 oz. thinly sliced provolone cheese  

  • 8 oz. thinly sliced deli ham  

  • 8 oz. thinly sliced mozzarella cheese 

  • 8 oz. thinly sliced dry salami  

  • Wooden picks  

  • 16 pimiento-stuffed green olives, cut in half crosswise 


  1. Top the bottom half of each hamburger bun with 2 Tablespoons Olive Salad.

  2. Then layer 1 ounce capocollo, 1 ounce provolone, 1 ounce ham, 1 ounce mozzarella, and 1 ounce salami.

  3. Add another 2 Tablespoons of Olive Salad and bun tops.

  4. Cut each sandwich into quarters. Secure each quarter with a wooden pick topped with an olive half. Makes 32 mini sandwiches. 

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