Muffuletta Bites


Time: 10 minutes
(1-hour prep time)

Servings: 4-8
(appetizer sized portions)





4 slices Evangeline Maid Bread

4 ounces sliced salami

4 ounces sliced capicola

4 ounces sliced mortadella

4 ounces sliced provolone

Tooth picks


Olive Salad:

¼ cup chopped queen olives with pimento

¼ cup chopped giardiniera (Italian pickled vegetables)

¼ cup chopped pepperoncini peppers

2 tablespoons chopped capers

1 teaspoon minced garlic

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon red pepper flakes

¼ cup red wine vinegar

1/3 cup extra virgin olive oil



  1. In a mixing bowl, add all of the Olive Salad ingredients and stir to evenly mix. Cover and refrigerate for 1 hour.

  2. Using a cookie cutter, small enough to cut 2 rounds out of each slice of bread, cut the bread into rounds and place on a cookie sheet. Lightly toast under a broiler on both sides. (For visual appeal, you can use the same cookie cutter to cut rounds out of the meats and cheese)

  3. To assemble, add some of the mortadella and then a slice of provolone. Add a slice of salami and then another piece of cheese. Finish with a piece of capicola and top with a generous amount of the olive salad. Add the top piece of bread and a tooth pick to hold everything together.

  4. Repeat until all the sandwiches are made. Serve family style on a platter.

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