Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, mini muffaletta (sliders). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Everyone loves sliders so think of these as an easy-to-make Mini Muffaletta Slider. Satisfying with great flavors, you can serve any time of the year. In fact, don't save for only Mardi Gras as they are unbelievably good. The ultimate party slider with a feast of flavors.
Mini Muffaletta (sliders) is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Mini Muffaletta (sliders) is something that I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can cook mini muffaletta (sliders) using 15 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Mini Muffaletta (sliders):
- Prepare For the tapenade
- Make ready 3/4 cup mixed brined olives (as in authentic Italian) - pitted
- Prepare 1/3 cup Italian pickled vegetables (aka Giardiniera)
- Get 2 medium pieces (or 1 large) jarred roasted red peppers
- Prepare 3 tbs olive oil
- Prepare 1 tsp dried parsley
- Take 1/2 tsp garlic powder
- Prepare 1/2 tsp Italian seasoning
- Make ready For assembly
- Take 1/4 lb Genoa salami - deli sliced
- Make ready 1/4 lb capicola (mild or hot) - deli sliced
- Take 1/4 lb mortadella - deli sliced
- Make ready 1/4 lb smoked provolone - deli sliced
- Take 1/4 lb mozzarella - deli sliced
- Make ready 6 "connected", hearty dinner rolls or slider buns
On roll bottoms, layer with hard salami, provolone cheese, cotto salami and mozzarella cheese. Spread olive mixture over tops and bottoms of rolls. On roll bottoms, layer the hard salami, provolone cheese, cotto salami and mozzarella cheese. Easy Muffaletta Sliders In the South, there are three things we go wild about our Football, our Southern Heritage, and foods from our Southern Heritage.
Steps to make Mini Muffaletta (sliders):
- Place pickled veggies in the bowl of a food processor. Pulse a few times to chop. Add all other tapenade ingredients. Pulse several times until you have a finely minced mixture.
- Leave buns/rolls attached to each other. Cut in half horizontally (to make a bottom and top).
- Spread half the tapenade on the cut side of the bottoms, spread the other half on the tops.
- On bottoms layer salami, provolone, mortadella, mozzarella, capicola in that order. Cover with the tops.
- Wrap assembled sliders in plastic wrap. Press down gently and evenly to squish everything together. Refrigerate 1-2 hrs for flavors to marinate.
- When ready to serve remove from fridge, unwrap, cut apart. Enjoy!
- Note 1: If you don't have a food processor you can finely mince the olives, veggies, and peppers by hand then mix with the remaining ingredients in a small bowl.
- Note 2: You really do want pretty hearty rolls/buns, and do NOT want to leave it refrigerated too long, or you will end up with soggy sliders.
On roll bottoms, layer the hard salami, provolone cheese, cotto salami and mozzarella cheese. Easy Muffaletta Sliders In the South, there are three things we go wild about our Football, our Southern Heritage, and foods from our Southern Heritage. Easy Muffaletta Sliders are one of those fabulously delicious mouth-watering foods from our Southern Heritage that fit the bill on Gameday. Try this bayou classic out at Mardi Gras or turn your dinner into an authentic Louisiana experience by serving this muffuletta that is stuffed with cheese, three kinds of meats, and a unique creole relish. If you want to see how it's made, click here!
So that’s going to wrap it up for this exceptional food mini muffaletta (sliders) recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
