The Muffulittle is an individually sized spicy Muffuletta sandwich. It combines toasted ciabatta bread with Creole Olive Salad made with added peperoncini peppers. Provolone cheese, ham, salami, pepperoni and mozzarella are melted together to make a delicious, hearty sandwich. It’s terrific served hot, or refrigerated and served cold the next day.
The Muffulittle Recipe
The Muffulittle
Equipment
- medium glass bowl
- comal
- spatula
- cutting board
- kitchen knife
- baking sheet
- foil
- oven mitts
Ingredients
Creole Olive Salad
- ½ cup pitted brine-cured black olives – finely diced
- ½ cup pimiento-stuffed green olives – finely diced
- ¼ cup olive oil
- 1 tbsp shallots – minced
- 1 tbsp celery – minced
- 1 tbsp fresh flat-leaf parsley – minced
- 1 tsp garlic – minced
- ½ tsp black pepper – freshly ground
- 1 tbsp peperoncini peppers – minced
Sandwich Bread
- 2 ciabatta roles – split
- 1 tbsp butter – cut into 4 slices
Salumi and Cheese
- 4 slices provolone cheese
- 4 slices ham – thinly sliced
- 2 slices Genoa salami
- 2 slices hard salami
- 2 slices sandwich pepperoni
- 2 slices mozzarella cheese
Instructions
Creole Olive Salad
- In a medium glass bowl, combine all of the Creole Olive Salad ingredients and mix well.1/2 cup pitted brine-cured black olives, 1/2 cup pimiento-stuffed green olives, 1/4 cup olive oil, 1 tbsp shallots, 1 tbsp celery, 1 tbsp fresh flat-leaf parsley, 1 tsp garlic, 1/2 tsp black pepper, 1 tbsp peperoncini peppers
Sandwich Bread
- Split the ciabatta roles, and add a small pat of butter to each side.2 ciabatta roles, 1 tbsp butter
- Heat a comal or skillet over medium heat until hot. Add the ciabatta roles, butter side down. Swirl them around a bit to evenly coat the surface with melted butter.
- Press down on the bread with a spatula so that it evenly toasts.
- When rolls are toasted, remove them to a baking sheet lined with foil.
Making the Sandwich
- Spread the Creole Olive Salad evenly onto each side. Press it down so that it gets down into the holes of the bread.
- Add a slice of provolone cheese on top of each slice.4 slices provolone cheese
- Preheat oven to 400℉. Carefully add the baking sheet to the oven. Bake for 5 minutes to melt the provolone cheese.
- Using oven mitts, carefully remove the tray from the hot oven to a trivet.
- Add a slice of ham to each side. Layer the sliced Genoa salami, hard salami, pepperoni, and mozzarella.4 slices ham, 2 slices Genoa salami, 2 slices hard salami, 2 slices sandwich pepperoni, 2 slices mozzarella cheese
- Add the sides together to complete the sandwich.
- Wrap each sandwich and foil, then return to the oven. Bake for 10 minutes to heat up, letting the cheeses melt to bind everything together.
- Carefully remove from the oven. Remove the foil, cut the sandwiches on a bias and serve with chips.
PRIVATE NOTES
Nutrition
More Information
Deli meats and cheeses
Freshly sliced deli meats and cheeses will make a big difference in the overall quality and flavor of The Muffulittle. You may not be able to find the exact meats used in this recipe. That’s ok – just use the salumi that you like. The sandwich will still be delicious.
It’s a mouthful
It’s a big sandwich, which can make it difficult to get a full bite. You might need to work around it a bit. Ciabatta is a soft bread, so you can press it down to make it thinner. If you chill it you can slice it into ¼ inch slices, and eat it that way. I almost prefer it served cold and sliced that way.
A wet sandwich
I consider The Muffulittle to be somewhat of a wet sandwich. The holes of the ciabatta will trap the oil in the Creole olive salad. But, you might get a little on your chin. Grab a couple of extra napkins, and you should be good to go.
Spiciness
The pepperoncinis and pepperoni gives The Muffulittle Sandwich a spicy kick. If you don’t want the extra spice, leave these off. You will still have a tasty sandwich.
Leftovers
The Muffulittle may be individually sized, but it’s still a hearty sandwich. You may only be able to eat one half at a time. Refrigerate your uneaten half, then slice the cold sandwich into ¼ inch slices. Eat it for lunch the next day. Delicious!
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