L E G E N D A R Y S M O K E D M E A T S & S A U S A G E
O M A H A N E B R A S K A S I N C E 1 9 4 9
Stoysich
About the Recipe
These Mini Muffuletta Sandwiches are a little taste of New Orleans, and pack a whole lot of flavor. We've got capicola, deli ham, salami, provolone, and mozzarella—and a muffuletta isn't complete without a layer of briny, spicy olive salad - the muffuletta.
Ingredients
2 cups Italian olive salad (muffuletta)
1 tablespoon chopped fresh basil
1 tablespoon white balsamic vinegar
¼ teaspoon crushed red pepper (or more if desired)
8 sesame seed hamburger buns
8 ounces thinly sliced capocollo*
8 ounces thinly sliced provolone cheese*
8 ounces thinly sliced ham*
8 ounces thinly sliced mozzarella*
8 ounces thinly sliced dry salami *
Wooden picks
16 pimiento-stuffed olives, cut in half crosswise
*Available at Stoysich!
Preparation
Step 1
Place olive salad, basil, vinegar, and crushed red pepper in the bowl of a food processor, and pulse just until chopped (you do not want it finely chopped), 4 to 5 times.
Step 2
Top the bottom half of each hamburger bun with 2 tablespoons olive salad mixture. Top each bun with 1 ounce capocollo, 1 ounce provolone, 1 ounce ham, 1 ounce mozzarella, and 1 ounce salami. Top each with 2 tablespoons olive salad mixture and bun tops. Cut each sandwich into quarters. Secure each quarter with a wooden pick topped with an olive half.