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Muffuletta Sliders · Baked

Baked Muffuletta-Style Party Sliders

A pan of soft slider rolls layered with ham, salami, provolone and a quick chopped olive salad, then baked under garlic butter until melty. A New Orleans-inspired crowd-pleaser for game day.

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Prep
20 min
Cook
20 min
Total
45 min
Serves
12 · 12 sliders
Level
Easy

Ingredients

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
  • 2 tbsp olive oil
  • 1 tsp red wine vinegar
  • ½ tsp dried oregano
  • 1 tbsp fresh parsley, chopped

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
  • ½ tsp garlic powder
  • ½ tsp italian seasoning
  • 1 tsp sesame seeds

Steps

  1. Heat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
  2. Stir all the olive salad ingredients together in a bowl.
  3. Without pulling the rolls apart, slice the whole sheet in half horizontally with a long serrated or chef's knife. Set the bottom half in the baking dish.
  4. Layer half the provolone over the bottom rolls, then the ham, salami and mortadella, folding the slices to fit.
  5. Spoon the olive salad evenly over the meat, letting extra oil drain off the spoon so the bread doesn't get soggy.
  6. Top with the remaining provolone and set the top half of the rolls back on.
  7. Stir the melted butter with the garlic powder and Italian seasoning and brush it over the tops. Sprinkle with sesame seeds.
  8. Cover the dish with foil and bake until the cheese starts to melt.
  9. Uncover and bake until the tops are golden and the cheese is fully melted.
  10. Let cool slightly, then cut along the roll lines into sliders.

Tip: Giardiniera is a jar of pickled cauliflower, carrots and peppers, usually near the olives. Use mild or hot.

Tip: The olive salad tastes even better after a night in the fridge.

Storage: Refrigerate leftovers up to 2 days. Reheat covered at 325°F for 10 minutes.

Make ahead: Make the olive salad up to 3 days ahead. Assemble the sliders up to 4 hours ahead, cover and refrigerate; add 5 minutes to the covered bake.

Estimated nutrition per serving: 290 calories · protein 13 g · carbohydrates 15 g · fiber <1 g · sugars 2 g · fat 20 g (saturated 8 g) · sodium 740 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 16 of 17 ingredients.