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You ever take a bite of something and immediately think, “Now that’s a sandwich”? That’s exactly what happened the first time I made these Muffuletta Sliders for our neighborhood block party.

It was a late summer afternoon — the kind where everyone brings a folding chair and a covered dish — and I was determined not to show up with another pasta salad. I wanted something bold. Something a little different. Something that said “I put some love into this, y’all.”

Well let me tell you — by the time I went to grab one for myself, they were gone. Just a few sesame seeds and an empty tray left behind.

So now, these beauties are a regular in my recipe rotation — and I’m more than happy to share the secret.

Why You’ll Be Making These Again (and Again)

No slicing, no fuss – Made as one big slab and cut into perfect, party-ready sliders.
Packed with flavor – That olive salad? She’s the star of the show.
Crowd-friendly – Perfect finger food for football games, birthdays, and Mardi Gras.
Hot or room temp – They’re delicious either way.
They look fancy… but they’re so easy – Truly a 20-minute miracle.

Let’s Talk Ingredients — and Easy Swaps

These sliders are rooted in the classic New Orleans muffuletta, but we’re giving it the mini treatment. Here’s what you’ll need:

The Bread:

Hawaiian rolls (12-pack): Sweet, fluffy, and perfect for holding all those layers. No need to separate them — we slice them as one big sheet.
Olive oil & sesame seeds: For brushing and finishing. Adds flavor and makes them look a little extra.

The Cheese:

Mozzarella + provolone: A classic combo — melty and mild.
Don’t have both? Use one or sub in Swiss or fontina. Just keep it melty.

The Meats:

Soppressata: A little spicy, a little smoky.
Mortadella: Soft, creamy, and subtly savory.
Capicola (or capocollo): Peppery and rich — it adds that Italian deli kick.
Tip: Don’t stress if you can’t find all three. Use what you’ve got — salami, ham, or even turkey will do in a pinch.

The Olive Salad:

This is the heart and soul of a muffuletta. Salty, tangy, briny — it wakes up every bite.

Store-bought works just fine, but if you’ve got time, homemade is even better. I keep a jar in the fridge just for moments like this.

How to Make Muffuletta Sliders — The Step-By-Step Love Story

Let me walk you through it — these come together faster than your oven can preheat.

1. Prep and Slice

Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish.

Without pulling the rolls apart, slice the whole package of Hawaiian rolls horizontally using a long serrated knife. It’s easiest if you place your hand flat on top to keep things steady. Carefully lift off the top sheet and set it aside.

2. Layer Like a Pro

Lay the bottom half of the rolls in your baking dish. Then it’s all about layering — think lasagna, but with cold cuts.

Start with:

Mozzarella slices
Soppressata
Mortadella
Capicola
Provolone

Make sure each layer is even, reaching all the way to the edges — we don’t want any bite to feel left out.

3. Add the Olive Salad

Spoon your olive salad evenly over the meat and cheese. Use the back of your spoon to spread it out so every inch gets that briny punch. Some folks skip this part — don’t be one of those folks.

4. Top and Toast

Carefully place the top sheet of rolls back over everything. Gently press down.

Bake the sliders uncovered for 8 minutes. This helps everything warm up and start to melt.

Then, pull the pan out and brush the tops with olive oil. Sprinkle with sesame seeds, and pop it back in the oven for 4 more minutes, or until the tops are golden and lightly toasted.

Let them rest for 2–3 minutes before cutting — they’ll hold together better that way.

Want to Mix Things Up? Here’s How:

You can absolutely make these your own depending on the crowd and occasion:

Make it spicy: Add a few pickled banana peppers or a dash of crushed red pepper to the olive salad.
Swap the bread: Try mini ciabatta rolls or slider buns if you’re avoiding sweet bread.
Go vegetarian: Use grilled eggplant or roasted red peppers in place of meat — still tastes amazing with that olive salad and cheese.
Double up for a crowd: These disappear fast — I usually make two trays if it’s a party.

Storage & Reheating Tips (If You Somehow Have Leftovers)

Fridge: Store in an airtight container or tightly wrapped in foil for up to 3 days.
Reheat: Warm in a low oven (about 300°F) for 10 minutes, or pop individual sliders in the microwave for 20–30 seconds.
Freeze? Technically yes, but best enjoyed fresh. If you freeze them, wrap them tightly and reheat in the oven — they may lose a bit of texture.

The Party Favorite That Always Steals the Show

Whether you’re tailgating, hosting brunch, or just looking to shake up your sandwich game, these Muffuletta Sliders deliver big flavor in a small package. They’re rich, salty, a little melty, and that olive salad? Lord have mercy.

They may look fancy, but they’re shockingly easy — and best of all, they bring people together. Every time I make them, someone asks for the recipe. Now you’ve got it too.

If you whip up a batch, drop me a comment or tag me on Instagram — I’d love to see how yours turn out!