The Muffulittle

Personal sized Muffuletta sandwich with a spicy kick

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Prep Time 5

Cook Time 15

Total Time 20

Course Main Course

Cuisine American, Creole

Servings people

Calories 962 kcal

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

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.

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.