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Mini Muffuletta

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Mini Muffuletta


  • For the Olive Salad:
  • 1 gallon large pimento stuffed green olives, slightly crushed and drained
  • 1 quart jar pickled cauliflower, drained and sliced
  • 2 small jars capers, drained
  • 1 whole stalk celery, sliced diagonally
  • 4 large carrots, peeled and thinly sliced diagonally
  • 1 small jar celery seeds
  • 1 small jar oregano
  • 1 large head fresh garlic, peeled and minced
  • 1 teaspoon freshly ground black pepper
  • 1 jar pepperoncini, drained (small salad peppers) left whole
  • 1 pound large Greek black olives
  • 1 jar cocktail onions, drained
  • For the Sandwich:
  • 1 round loaf Italian bread
  • 1/4 pound mortadella, thinly sliced
  • 1/4 pound ham, thinly sliced
  • 1/4 pound hard Genoa salami, thinly sliced
  • 1/4 pound Mozzarella cheese, sliced
  • 1/4 pound Provolone cheese, sliced
  • 1 cup olive salad with oil


  1. For the olive salad:

  2. Combine all ingredients in a large bowl or pot and mix well.

  3. Place in a large jar and cover with 1/2 olive oil and 1/2 Crisco oil.

  4. Store tightly covered in refridgerator.

  5. Allow to marinate for at least 24 hours before using.

  6. For the sandwich:

  7. Split a muffuletta loaf or a loaf of Italian bread horizontally.

  8. Spread each half with equal parts of oilve salad and oil.

  9. Place meats and cheeses evenly on bottom half and cover with top half of bread.

  10. Cut in quarters.

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