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Muffuletta is a giant sandwich full of meats + cheeses—and this mini version from former culinary staffer Grant Melton is made for summer picnics.

For another muffuletta twist, try Rach's Muffuletta-Style Chicken Paillard or this Muffuletta Hummus.


  • 1 cup pitted green olives (I prefer Castelvetrano)
  • ⅓ cup giardiniera
  • ¼ cup sliced banana peppers
  • 1 tablespoon red wine vinegar
  • ½ teaspoon dried oregano
  • A handful parsley leaves
  • 4 round sandwich rolls, such as a Kaiser rolls
  • 4 tablespoons spicy brown mustard
  • ½ pound mortadella
  • 4 slices aged provolone cheese
  • ½ pound soppressata or salami
  • 4 slices deli mozzarella
  • ½ pound ham


Serves: 4


Place the olives, giardiniera, banana peppers, vinegar, oregano and parsley in the bowl of a food processor. Pulse until the mixture becomes a spreadable but coarse mixture. Set aside.

To build the sandwiches, place a heaping tablespoon of the muffuletta spread on the bottom buns. Top with the mortadella, sliced provolone, soppressata, mozzarella then the ham. Top the ham with another heaping tablespoon of the muffuletta spread and give the top bun a slather of mustard. Place the bun tops on the sandwiches.

Wrap the sandwiches tightly in plastic wrap and arrange them on a sheet tray. Place another sheet tray on top of the sandwiches and weigh it down with something heavy. Let the sandwiches rest in the fridge, with the weight on top of them, for at least 4 hours or overnight.

To serve, remove the plastic wrap and cut each sandwich in half (if you serving them individually) or cut them into quarters (if they’re for a party) with a toothpick stuck down the middle.