Muffuletta Sliders · Baked

Baked Muffuletta-Style Party Sliders

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Before you start

Gather your ingredients

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
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
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

Step 1 of 10

Heat the oven to 350°F (175°C). Lightly

grease (how to grease and flour a pan)

Grease and flour a pan Coat a pan with fat (and sometimes flour) so baked goods release cleanly. 1. Rub a thin layer of soft butter or shortening into every corner with a paper towel, or use baking spray.2. For cakes, add a spoonful of flour, tilt and tap the pan until it is coated.3. Turn the pan over and tap out the extra flour.4. For chocolate cakes, use cocoa instead of flour so there is no white film. Done when: Every surface, corners included, is lightly coated with no bare spots or thick clumps. How to grease and flour a baking pan: mistakes to avoid

a 9x13-inch baking dish.

350°F

Step 2 of 10

Stir all the olive salad ingredients together in a bowl.

Step 3 of 10

Without pulling the rolls apart,

slice (how to slice)

Slice Cut food into flat pieces of the same thickness. 1. Give round food a flat side to sit on.2. Hold it with your fingertips curled under.3. Cut with long strokes, pushing the knife forward and down rather than straight down.4. Move your guiding hand back the same distance each time so every slice matches. Done when: The slices are even. For meat, slicing across the grain (across the lines of muscle) gives the tenderest bite. Safety: Keep the fingertips of your guiding hand curled under, knuckles toward the blade, and set the board on a damp towel so it can't slide. Slice hot roasts on a board with a groove for the juices.How to slice evenly: mistakes to avoid

the whole sheet in half horizontally with a long serrated or chef's knife. Set the bottom half in the baking dish.

Step 4 of 10

Layer half the provolone over the bottom rolls, then the ham, salami and mortadella, folding the slices to fit.

Step 5 of 10

Spoon the olive salad evenly over the meat, letting extra oil drain off the spoon so the bread doesn't get soggy.

Step 6 of 10

Top with the remaining provolone and set the top half of the rolls back on.

Step 7 of 10

Stir the melted butter with the garlic powder and Italian seasoning and brush it over the tops. Sprinkle with sesame seeds.

Step 8 of 10

Cover the dish with foil and bake until the cheese starts to melt.

350°F

Step 9 of 10

Uncover and bake until the tops are golden and the cheese is fully melted.

350°F

Step 10 of 10

Let cool slightly, then cut along the roll lines into sliders.

All done

Enjoy!

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Ingredients

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
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
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