Mini Muffuletta Sandwiches

Menu PartSandwich/Wrap
Cuisine TypeItalian
Muffuletta sandwiches

Chef Shannon Whelan
University of Texas
Austin, Texas

University of Texas holds a Mardi Gras feast for students, serving a New Orleans-inspired menu. Muffuletta sandwiches, rooted in NOLA’s Italian community, are one of the items on offer. These are typically made on long French baguettes, but this mini version uses ciabatta buns for a more portable, individual sandwich, layering on the traditional sliced salami, provolone and smoked ham. A housemade olive tapenade jazzes up the filling.


Muffuletta Olive Tapenade

3¾ oz. black olives

2½ oz. green olives

¾ tsp. Italian seasoning

¼ tsp. chopped fresh garlic

¼ tsp. ground black pepper

½ cup olive oil

1 tsp. red wine vinegar



10 ciabatta buns

10 oz. sliced smoked deli ham

10 oz. sliced salami

10 oz. sliced provolone cheese, folded


  1. Prepare tapenade: In food processor, combine black and green olives, garlic, Italian seasoning and garlic; pulse until finely chopped. (Do not puree mixture.)
  2. Transfer mixture from processor to container; stir in olive oil and vinegar. Seal and refrigerate until ready to use.
  3. Prepare sandwiches: Slice ciabatta buns in half. Spread 1 tablespoon tapenade on cut sides of bun bottoms and tops. Layer one slice ham, salami and cheese on each bun bottom; complete with bun tops.


Photograph: Shutterstock

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