Muffuletta Sliders

Do you ever crave something from home? Maybe you're a little homesick or you just have a craving for something familiar?

This happened to me a few weeks ago. The cold, winter weather was making me miss home, which is Louisiana. So, I decided to whip up a Louisiana-inspired dish, mini muffulettas. So delicious, and so cute!

If you're not familiar with muffulettas, they're a flavorful Louisiana sandwich. Traditionally they have a mix of cold cuts (usually salami, ham, capicola), cheese, and a yummy olive salad. The prominent identifying element of a muffuletta is the olive salad. It's a super flavorful mix of olives, aromatic vegetables, Cajun spices, and olive oil. So good!

Here's the recipe.

Ingredients

12 Hawaiian rolls

24 slices ham

6 slices provolone cheese, cut in half

6 slices mozzarella cheese, cut in half

Olive mix

1 Tablespoon olive oil

¼ cup onions, chopped

¼ cup celery, sliced thinly

18 black olives

18 green olives (I like castelvertrano.)

1 Tablespoon olive oil

1 teaspoon apple cider vinegar

8 dashes of hot sauce (I like Tabasco.)

⅛ teaspoon pepper

1/16 teaspoon salt

Sautee onions and celery in 1 Tablespoon olive oil until softening. Combine all ingredients in a small bowl. Toss to marinate. Set aside.

Topping

2 Tablespoons butter

1 Tablespoon worchestire sauce

⅛ teaspoon cajun seasoning (I like Tony Cashare’s.)

1 Tablespoon onion, minced

Combine all ingredients in a microwave-safe container. Microwave on low until butter is melted and onions are soft.

Assemble sandwiches. Cut sandwiches in half horizontally to creat a top and bottom bun. Spoon 1 Tablespoon olive mixture. Top with mozzarella, ham, provolone, and top bun. Continue with remaining sandwiches. Poor over topping. Cook for 15 minutes on 350*F. Enjoy!

This recipe is a great make-ahead meal. You can assemble the sandwiches and refrigerate overnight. It's even better when the olive salad gets to meld and soak into the sandwich.

If you're looking for more foods to entertain with, try these recipes:

Jalapeno Chicken Sliders

Chicken Cordon Blue Minis 

(aka grown-up ham and cheese sandwiches)

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Chicken Cordon Bleu Sliders

I love Fall! The crisp air, yummy food, football, tailgating, and holiday celebrations! There's something about holiday food. It's usually decadent and reserved for a few days out of the year. But, I've created this slider, which is a play on chicken cordon blue.

This is one of my favorite quick and easy meals to prepare because ham and cheese sandwiches were my favorite sandwich when I was a kid. These are more of a "grown up" ham and cheese with chicken, which is better known as chicken cordon bleu. These bring back a childhood favorite that kids and adult will enjoy. They're even better because they're bite sized. Could it get any better?

Chicken Cordon Bleu Sliders
Ingredients
12 potato rolls or Hawaiian rolls
1 pound chicken breasts, sliced
1/2 pound ham, sliced
1 pound provolone slices
1/2 teaspoon Tony Chachere's seasoning
1/2 teaspoon garlic, minced
1/2 teaspoon pepper
1/8 teaspoon chipotle Tabasco

1 Tablespoon Worcestershire   

1 Tablespoon butter, melted
1 Tablespoon parsley, minced


Directions

Preheat oven to 300* F.

Split rolls in half to make a top and bottom bun. Place the bottom rolls in a 9x13 pan.

Layer 2 slices chicken and 1 slice ham on each roll.  

Top with provolone. Add the top 'bun'. 

Mix parsley, Tabasco, Worcestershire, and garlic with melted butter. Drizzle butter on top of rolls. Toast sandwiches for 10-12 minutes until cheese is melted, and the sandwiches are warm and toasted. Enjoy!

I like pairing these mini sandwiches with hummus and vegetables or baked potato soup.

P.s. This would be a great sandwich to make with Thanksgiving or Christmas leftovers. My family always has a turkey and a ham on Thanksgiving and Christmas. So you could make turkey cordon blue sandwiches. Delicious!

My Jalapeño chicken sliders would also be great. Just substitute turkey for the chicken and enjoy those leftovers!

Let me know if there are any nutrition-related topics you would like me to cover. You can comment below or tag me on Pinterest, Instagram, and Twitter. 

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