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Focused Mini Muffulettas Sandwich

Mini Muffulettas

This mini muffuletta recipe is a crowd-pleasing party sized sandwich that is fantastic for watching the big game, tailgating, or a Mardi Gras party!
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Author: Michelle Ferrand
Course: Appetizer
Cuisine: American
Keyword: crowd-pleaser, mardi gras, sandwich, tailgating
Prep Time: 20 minutes
Makes: 24 sandwiches


Olive Salad

  • 1 cup pitted castelvetrano olives, chopped
  • 1 cup pickled vegetables from jarred giardiniera mix, finely chopped
  • ½ cup pitted black olives, chopped
  • ¼ cup olive oil
  • 2 tablespoons pickling liquid from giardiniera
  • 1 tablespoon capers, finely chopped


  • 1 (6 by 14-inch long) loaf of ciabatta, sliced in half lengthwise 
  • ½ pound thinly sliced Capicola
  • ½ pound thinly sliced Mortadella
  • ½ pound thinly sliced Genoa
  • pound thinly sliced Mozzarella
  • pound thinly sliced Provolone


To make the olive salad

  • Combine all of the ingredients together in a medium bowl. Cover and chill until ready to assemble the sandwich.

To assemble the sandwich

  • Layer the meat and cheese onto the bottom half of the bread. I like to layer in this order: capicola, mozzarella, mortadella, provolone, genoa.
  • Evenly top with olive salad and place the top half of bread on it to form your sandwich.
  • Tightly wrap up and chill sandwich until serving.
  • To serve, using a serrated knife, cut the sandwich into 24 pieces, securing each piece with a wooden pick.
Did you make this recipe?Share a pic and tag @cupofzest and use #cupofzest so I can see it!


  • * The olive salad can be made up to five days before serving.
  • **The sandwich can be assembled, wrapped tightly, and chilled up to two days before serving.


Calories: 196kcal | Carbohydrates: 8g | Protein: 10g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 1001mg | Potassium: 67mg | Fiber: 1g | Sugar: 1g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 1mg