Recipes Nugget Markets Signature Recipes
Muffuletta Sliders
- Prep time
- 30 minutes, plus 30 minutes resting PT30M
- Cook time
- 0–10 minutes PT0–10M
- Yield
- 8 servings
- Difficulty
To make these hearty handfuls really shine, use an abundance of olive salad, juices and all. The more muffuletta, the better!
Ingredients
- 8 seeded dinner rolls
- 1 jar (13 ounces) Divina Muffuletta Olive Salad
- ¼ pound Genoa salami, sliced thin
- ¼ pound soppressata, sliced thin
- ⅓ pound mortadella, sliced thin
- ¼ pound prosciutto, sliced thin
- ¼ pound capicola, sliced thin
- ⅓ pound provolone, sliced thin
Preparation
Split the rolls. If the crumb is very thick, scoop out a little of the soft interior.
Spread the olive salad (including juices) generously on both cut sides of each roll. Layer salami, soppressata, mortadella, prosciutto, capicola, and provolone on the bottom halves, dividing evenly among the 8 rolls. Place the top buns on top and press gently.
Wrap the sliders tightly (individually or as a group in a baking dish) and let rest for at least 30 minutes so the bread can soak up the salad.
Serve at room temperature or, for warm sliders, place them in a baking dish, cover with foil, and bake at 350°F for 8–10 minutes, until cheese is melted.