New Orleans Style Muffaletta Sandwich Bites

New Orleans Style Muffaletta Sandwiches are loaded sandwiches made on crusty Italian bread filled with cheese, Italian deli meats like salami and mortadella, topped off with a tangy homemade olive spread. The entire sandwich gets wrapped up tightly in plastic wrap, and weighted down overnight in the fridge to let all the ingredients meld together into the absolute most flavorful sandwich you’ve ever eaten!


Unlike other sandwiches that usually need to be made and eaten right away, muffalettas are better after a day or two in the fridge so remember to plan in advance! These are perfect for football parties, picnics, packed lunches, and potlucks!

New Orleans’ Style Muffaletta Sandwich Bites
Feel free to swap in your favorite Italian deli meats for the ones listed below.

Makes about 2 dozen mini sandwiches


Ingredients
For the olive spread
1 cup pimento-stuffed green olives
1/4 cup kalamata olives (pitted)
1 cup giardiniera (Italian pickled vegetables)
1/4 cup sliced pepperoncini or banana peppers
1/3 cup capers
1 large garlic clove, minced
1 lemon, juiced
1/4 cup olive oil


For the sandwich
4 large crusty ciabatta or panini rolls (about 6 - 8 inches long each)


1 pound sliced provolone or mozzarella cheese
1 pound genoa salami
1/2 pound mortadella
1/2 pound soppressata
1/2 pound pepperoni


Toothpicks and olives, for garnish


Directions
Make the olive spread: Combine all the olive spread ingredients in a food processor and pulse until combined but still chunky.


Make the sandwiches
Cut the rolls open and spread both halves generously with the olive spread. Layer in the meat and cheese, evenly distributing it among the sandwiches. Close the sandwiches and wrap each one tightly in plastic wrap. Place on a baking sheet and top with a heavy gast iron pan, a stack of books or other heavy objects to press the sandwiches. Place in the refrigerator with he weight on top and chill at least three hours and up to 48 hours.


To serve, unwrap the sandwiches and use a sharp knife to cut into triangles. Garnish each triangle with a toothpick and an olive (optional) and serve.