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Savory Muffuletta Sliders Recipe Easy Homemade Olive Salad and Provolone

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These savory muffuletta sliders combine homemade olive salad, melted provolone, and savory meats on soft slider buns for a nostalgic, crowd-pleasing treat perfect for gatherings or quick meals.

Ingredients

Scale
  • 12 small slider buns (preferably Hawaiian rolls)
  • 6 oz sliced Genoa salami
  • 6 oz sliced ham
  • 6 oz sliced mortadella (or substitute with more ham)
  • 12 slices provolone cheese
  • 1 cup mixed olives (green and black, pitted and chopped)
  • 1/4 cup giardiniera (Italian pickled vegetables), chopped
  • 2 tbsp capers, rinsed
  • 2 cloves garlic, minced
  • 1/4 cup red bell pepper, finely diced
  • 2 tbsp fresh parsley, chopped
  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1/2 tsp dried oregano
  • Freshly ground black pepper to taste
  • 3 tbsp unsalted butter, melted (for brushing buns)

Instructions

  1. Make the Olive Salad (10 minutes): In a mixing bowl, combine chopped olives, giardiniera, capers, minced garlic, diced red bell pepper, and parsley. Stir in olive oil, red wine vinegar, dried oregano, and freshly ground black pepper. Mix well and set aside to let the flavors marry.
  2. Prep the Slider Buns (5 minutes): Slice the slider buns in half horizontally, keeping the top and bottom intact. Place the bottom halves on your baking sheet in a snug layer.
  3. Layer the Meats (5 minutes): On each bun bottom, layer equal amounts of Genoa salami, ham, and mortadella.
  4. Add Olive Salad (5 minutes): Spoon a generous amount of olive salad over the meat on each slider.
  5. Top With Provolone (2 minutes): Place a slice of provolone cheese over the olive salad on each slider.
  6. Finish With Buns and Butter (3 minutes): Place the top halves of the buns on each slider. Brush the tops generously with melted butter.
  7. Bake and Melt (15 minutes): Preheat oven to 350°F (175°C). Cover sliders loosely with foil and bake for 10 minutes. Remove foil and bake another 5 minutes until provolone is melted and buns are toasted.
  8. Serve Warm (2 minutes): Remove from oven and let sliders cool for a couple of minutes before serving.

Notes

Let the olive salad rest for a few hours or overnight for best flavor. Blot excess oil from olive salad if too oily. Cover sliders with foil while baking to prevent burning and ensure cheese melts perfectly. Toast buns slightly before assembling to avoid sogginess. Use dairy-free cheese and gluten-free buns for dietary adaptations.

Nutrition

Keywords: muffuletta sliders, olive salad, provolone, slider recipe, New Orleans sandwich, easy sliders, party food, game day recipe

Find it online: https://prismtaste.com/savory-muffuletta-sliders-recipe-easy-homemade-olive-salad-and-provolone/