Recipe: Perfect Mini Muffaletta (sliders)

Mini Muffaletta (sliders).

You can have Mini Muffaletta (sliders) using 15 ingredients and 8 steps. Here is how you cook it.

Ingredients of Mini Muffaletta (sliders)

1. Prepare of For the tapenade.
2. It's 3/4 cup of mixed brined olives (as in authentic Italian) - pitted.
3. You need 1/3 cup of Italian pickled vegetables (aka Giardiniera).
4. You need 2 of medium pieces (or 1 large) jarred roasted red peppers.
5. It's 3 tbs of olive oil.
6. You need 1 tsp of dried parsley.
7. It's 1/2 tsp of garlic powder.
8. It's 1/2 tsp of Italian seasoning.
9. Prepare of For assembly.
10. It's 1/4 lb of Genoa salami - deli sliced.
11. Prepare 1/4 lb of capicola (mild or hot) - deli sliced.
12. It's 1/4 lb of mortadella - deli sliced.
13. It's 1/4 lb of smoked provolone - deli sliced.
14. It's 1/4 lb of mozzarella - deli sliced.
15. It's 6 of "connected", hearty dinner rolls or slider buns.

Mini Muffaletta (sliders) step by step

1. 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..
2. Leave buns/rolls attached to each other. Cut in half horizontally (to make a bottom and top)..
3. Spread half the tapenade on the cut side of the bottoms, spread the other half on the tops..
4. On bottoms layer salami, provolone, mortadella, mozzarella, capicola in that order. Cover with the tops..
5. Wrap assembled sliders in plastic wrap. Press down gently and evenly to squish everything together. Refrigerate 1-2 hrs for flavors to marinate..
6. When ready to serve remove from fridge, unwrap, cut apart. Enjoy!.
7. 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..
8. 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..