Mini Muffulettas

Mini Muffulettas Recipe

Photo: Jennifer Davick; Styling: Amy Burke

Tailgate Tip: Prepare sandwiches the day before the game. Place in zip-top plastic freezer bags, and refrigerate overnight.


Makes 12 appetizer servings
Total time: 25 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 25 Minutes
Total: 25 Minutes


2 (16-oz.) jars mixed pickled vegetables
3/4 cup pimiento-stuffed Spanish olives, chopped
2 tablespoons bottled olive oil-and-vinegar dressing
12 small dinner rolls, cut in half
6 Swiss cheese slices, cut in half
12 thin deli ham slices
12 Genoa salami slices
6 provolone cheese slices, cut in half


1. Pulse pickled vegetables in food processor 8 to 10 times or until finely chopped. Stir in olives and dressing.

2. Spread 1 heaping tablespoonful pickled vegetable mixture over cut side of each roll bottom. Top each with 1 Swiss cheese slice half, 1 ham slice, 1 salami slice, 1 provolone cheese slice half, and roll tops. Cover with plastic wrap. Serve immediately, or chill until ready to serve.

Note: We tested with Mezzetta Italian Mix Giardiniera pickled vegetables and Newman's Own Olive Oil & Vinegar dressing.

September 2011
Also featured in: Celebrations Special, All You, None 2013;
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