Baked Muffuletta-Style Party Sliders

• Olive salad
• ½ cup pimiento-stuffed green olives, chopped
• ⅓ cup black olives, chopped (kalamata or canned ripe)
• ⅓ cup giardiniera, drained and chopped
• 1 clove garlic, minced
  Swaps for garlic

  Instead of garlic

  • Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
  • Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.

  More for garlic

• 2 tbsp olive oil
  Swaps for olive oil

  Instead of olive oil

  • Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
  • Butter: The same amount. Richer and nutty when browned.
  • A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.

  More for olive oil

• 1 tsp red wine vinegar
  Swaps for red wine vinegar

  Instead of vinegar

  • Another wine vinegar: The same amount. Red, white, sherry and champagne vinegar are close cousins; sherry vinegar is the richest.
  • Lemon or lime juice: The same amount. Fresh citrus flavor instead of vinegar's bite.

  More for vinegar

• ½ tsp dried oregano
  Swaps for dried oregano

  Instead of oregano

  • Fresh oregano: 1 tbsp chopped fresh for each 1 tsp dried (three times as much). Brighter and more peppery; use a little less than you think.
  • Dried marjoram, Italian seasoning or dried basil: The same amount. Marjoram is milder, basil sweeter; Italian seasoning already has oregano in it.

  More for oregano

• 1 tbsp fresh parsley, chopped
  Swaps for fresh parsley

  Instead of parsley

  • Dried parsley: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Very mild; it adds color more than flavor.
  • Cilantro: The same amount. Stronger and citrusy; suits Mexican and Asian dishes.
  • Celery leaves or chervil: The same amount. Celery leaves are peppery and grassy; chervil is mild with a hint of anise.

  More for parsley

• Sliders
• 12 soft slider rolls, in one connected sheet
• 4 oz deli ham, thinly sliced
• 4 oz Genoa salami, thinly sliced
• 4 oz mortadella, thinly sliced, or more ham
• 8 slices provolone
• Topping
• 3 tbsp unsalted butter, melted
  Swaps for unsalted butter

  Instead of butter

  • Salted butter: The same amount, with about ¼ tsp less salt per stick (½ cup) elsewhere in the recipe. Nothing noticeable once you cut the salt.
  • Plant-based butter sticks: The same amount. The closest swap.
  • Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.

  All 4 swaps for butter

  Cooking for an allergy? Check every label.

• ½ tsp garlic powder
  Swaps for garlic powder

  Instead of garlic

  • Fresh garlic: 1 clove for each ⅛ tsp powder, minced fine. Sharper and stronger.
  • Granulated garlic: About twice as much as the powder. The same flavor in coarser grains, which blend better into rubs.

  More for garlic

• ½ tsp italian seasoning
  Swaps for italian seasoning

  Instead of Italian seasoning

  • Homemade blend: For 1 tsp: ½ tsp dried oregano, ¼ tsp dried basil, ¼ tsp dried thyme (a pinch of rosemary if you have it). The same thing.
  • Herbes de Provence: The same amount. Similar, often with lavender; a little more floral.
  • Dried oregano alone: The same amount. Stronger and simpler.

  More for Italian seasoning

• 1 tsp sesame seeds

Different pan? Written for 9x13-inch rectangle; rescale the amounts for an 8x8, 9x13, round, loaf or sheet pan.

Cooking for a crowd? Pans, timing and salt for 12 to 50.

Missing something? Tap Swaps next to an ingredient, or see all substitutions.