Best 6 Mini Muffuletta Kabobs Recipes

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Mini muffuletta kabobs are a delightful appetizer or light meal that combines the classic flavors of the muffuletta sandwich into a convenient and portable skewer. These kabobs are perfect for parties, picnics, or simply a fun and tasty snack. With their vibrant colors and irresistible combination of meats, cheeses, and olives, mini muffuletta kabobs are sure to be a hit with family and friends.

Let's cook with our recipes!

MINI MUFFULETTAS



Mini Muffulettas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h25m

Yield 8 to 12 servings

Number Of Ingredients 19

One 3-ounce jar pimientos, drained
1 cup mixed pitted olives, chopped
1/4 cup mayonnaise
1/4 cup spicy cherry peppers, chopped
1 tablespoon red wine vinegar
1/2 teaspoon dried oregano
3 green onions, thinly sliced
Kosher salt and freshly ground black pepper
One 12-ounce/12-count package Hawaiian bread rolls
1 cup thinly sliced iceberg lettuce
1 teaspoon olive oil
1/2 teaspoon red wine vinegar
6 ounces sliced salami
6 ounces soppressata
6 ounces prosciutto
6 ounces sliced mortadella
6 ounces thin deli-sliced roast beef
6 ounces provolone, sliced
6 ounces mozzarella, sliced

Steps:

  • For the spicy olive spread: Mix together the pimientos, olives, mayonnaise, peppers, vinegar, oregano, green onions, salt and pepper in a bowl until well combined. Set aside.
  • For the sandwiches: Without separating the rolls, slice the entire top off the set of Hawaiian rolls. Place the bottoms on a baking sheet.
  • Lightly dress the iceberg in the olive oil and vinegar, then set aside.
  • Smear the spicy olive spread on the bottom half of the rolls. Next, layer on half the meats and cheeses. Top with the iceberg, followed by the remaining meats and cheeses. Finally replace the top half of the rolls.
  • Wrap with plastic wrap or foil and place in the fridge for at least 2 hours or up to 24. Remove to a cutting board, then slice the rolls and serve.

MINI MUFFULETTA



Mini Muffuletta image

People love these hearty little sandwich wedges. The recipe is great for a party and can be made the day before.-Gareth Craner, Minden, Nevada

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 3 dozen.

Number Of Ingredients 13

1 cup pimiento-stuffed olives, drained and chopped
1 can (4-1/4 ounces) chopped ripe olives
1 tablespoon balsamic vinegar
1-1/2 teaspoons red wine vinegar
1-1/2 teaspoons olive oil
1 garlic clove, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
6 French rolls, split
1/2 pound thinly sliced hard salami
1/4 pound sliced provolone cheese
1/2 pound thinly sliced cotto salami
1/4 pound sliced part-skim mozzarella cheese

Steps:

  • In a large bowl, combine the first 8 ingredients; set aside. Hollow out tops and bottoms of rolls, leaving 3/4-in. shells (discard removed bread or save for another use)., Spread olive mixture over tops and bottoms of rolls. On roll bottoms, layer with hard salami, provolone cheese, cotto salami and mozzarella cheese. Replace tops. , Wrap tightly. Refrigerate overnight. Cut each into 6 wedges; secure with toothpicks.

Nutrition Facts : Calories 119 calories, Fat 8g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 537mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein.

MINI MUFFULETTA KABOBS



Mini Muffuletta Kabobs image

My aunt Mary Alice made these yesterday for a puppy shower we held at her house. They were very yummy!

Provided by Christy Luster

Categories     Brunch

Time 1h

Yield 24 serving(s)

Number Of Ingredients 8

6 slices smoked ham
6 slices provolone cheese
6 slices genoa salami
24 pepperoncini peppers
24 black olives
24 Spanish olives
24 pieces roasted red peppers
olive oil and vinegar dressing or 1 (8 ounce) bottle Italian salad dressing

Steps:

  • Layer 1 slice each of smoked ham, provolone cheese, and Genoa salami; tightly roll up, and slice into 4 equal pieces, Repeat procedure 5 times.
  • Thread 24 (4-inch) wooden skewers with 1 of each: pepperoncini salad pepper, meat-and-cheese roll, 1 ½-inch-long roasted red bell pepper, and pimiento-stuffed Spanish olive.
  • Place in a 13- x-9-inch baking dish.
  • Pour dressing over skewers, and chill 30 minutes.

MINI MUFFULETTAS



Mini Muffulettas image

These hand-held sliders disappear like hotcakes at any party. Stuffed with layers of cheese, cold cut, and pickled vegetables, these are sure to please the crowd this summer. Test Kitchen Tip: You can prepare the muffulettas the day before, store in zip-top plastic freezer bags, and refrigerate overnight.

Provided by Southern Living Editors

Time 25m

Yield Makes 12 servings

Number Of Ingredients 8

2 (16-oz.) jars mixed pickled vegetables
3/4 cup pimiento-stuffed Spanish olives, chopped
2 tablespoons bottled olive oil-and-vinegar dressing
12 small dinner rolls, cut in half
6 Swiss cheese slices, cut in half
12 thin deli ham slices
12 Genoa salami slices
6 provolone cheese slices, cut in half

Steps:

  • Pulse pickled vegetables in food processor 8 to 10 times or until finely chopped. Stir in olives and dressing.
  • Spread 1 heaping tablespoonful pickled vegetable mixture over cut side of each roll bottom. Top each with 1 Swiss cheese slice half, 1 ham slice, 1 salami slice, 1 provolone cheese slice half, and roll tops. Cover with plastic wrap. Serve immediately, or chill until ready to serve.
  • Note: We tested with Mezzetta Italian Mix Giardiniera pickled vegetables and Newman's Own Olive Oil & Vinegar dressing.

MINI MUFFULETTAS RECIPE BY TASTY



Mini Muffulettas Recipe by Tasty image

Here's what you need: kalamata olive, roasted red pepper, caper, black pepper, italian seasoning, celery seed, red pepper flakes, italian giardiniera, extra virgin olive oil, mini French boules, salami, mortadella, sopressata, provolone cheese

Provided by Matthew Johnson

Categories     Sides

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

1 cup kalamata olive, drained, pitted
½ cup roasted red pepper, roughly chopped
2 tablespoons caper, drained
¼ teaspoon black pepper
½ teaspoon italian seasoning
¼ teaspoon celery seed
¼ teaspoon red pepper flakes
1 jar italian giardiniera, drained
⅓ cup extra virgin olive oil
2 mini French boules
8 slices salami
8 slices mortadella
8 slices sopressata
4 slices provolone cheese

Steps:

  • Make the olive salad: Add the olives, red peppers, capers, pepper, Italian seasoning, celery seeds, red pepper flakes, and giardiniera to a food processor and pulse until coarsely chopped. Transfer to a medium bowl and whisk in the olive oil. Cover and set aside.
  • Make the muffalettas: Cut off the top ⅓ of each boule and set aside. Carefully remove the inside of the loaf, leaving about a ½-inch-thick (1 ¼ cm) layer of bread behind. Reserve the bread scraps for another use.
  • Add a large spoonful of olive salad to the bottom of the bread bowls and spread evenly. Layer 4 slices of salami, 4 slices of mortadella, 4 slices of sopressata, and 2 slices of provolone in each loaf. Top with another layer of olive salad and spread evenly. Cover with the bread tops. Cover tightly with plastic wrap and refrigerate for at least 4 hours, up to overnight.
  • When ready to serve, slice the muffalettas into quarters.
  • Enjoy!

Nutrition Facts : Calories 735 calories, Carbohydrate 94 grams, Fat 32 grams, Fiber 11 grams, Protein 20 grams, Sugar 14 grams

MUFFULETTA



Muffuletta image

Muffuletta, which originated in New Orleans, is named after the round, crusty Sicilian loaf of bread it's traditionally served on. While I favor my own olive salad, there are several good versions available in most supermarkets. -Lou Sansevero, Ferron, Utah

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 20

1 cup pimiento-stuffed olives, chopped
3/4 cup olive oil
1 celery rib, finely chopped
1/2 cup sliced pepperoncini, chopped
1/2 cup pitted Greek olives, chopped
1/4 cup cocktail onions, drained and chopped
1/4 cup red wine vinegar
2 tablespoons capers, drained
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon pepper
1/2 teaspoon kosher salt
1/2 teaspoon celery seed
1 round loaf (1 pound) unsliced Italian bread
1/2 pound thinly sliced Genoa salami
1/2 pound thinly sliced deli ham
1/2 pound sliced mortadella
1/2 pound sliced Swiss cheese
1/2 pound sliced provolone cheese

Steps:

  • In a large bowl, combine the first 14 ingredients. Cover and refrigerate at least 8 hours. , Cut bread in half horizontally; carefully hollow out top and bottom, leaving a 1-in. shell (discard removed bread or save for another use). Spoon half the olive mixture over bottom half of bread. Layer with salami, ham, mortadella, Swiss and provolone; top with remaining olive mixture. Replace bread top. Wrap tightly. Refrigerate at least 3 hours or overnight. Cut into 8 wedges.

Nutrition Facts : Calories 762 calories, Fat 59g fat (18g saturated fat), Cholesterol 103mg cholesterol, Sodium 2326mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 35g protein.

Tips:

  • Choose fresh, high-quality ingredients: The better the quality of your ingredients, the better your kabobs will taste. Look for fresh vegetables, flavorful cheeses, and high-quality meats.
  • Marinate your meat: Marinating your meat will help to tenderize it and add flavor. You can use a variety of marinades, such as olive oil, balsamic vinegar, garlic, and herbs.
  • Skewer your kabobs carefully: Make sure to skewer your kabobs evenly so that they cook evenly. Alternate between different ingredients to create a visually appealing and flavorful kabob.
  • Grill your kabobs over medium heat: Grilling your kabobs over medium heat will help to prevent them from burning. Be sure to turn your kabobs frequently so that they cook evenly on all sides.
  • Serve your kabobs with a dipping sauce: A dipping sauce can help to add extra flavor and moisture to your kabobs. You can use a variety of dipping sauces, such as olive oil, balsamic vinegar, or tzatziki sauce.

Conclusion:

Mini muffuletta kabobs are a delicious and easy-to-make appetizer or main course. They are perfect for parties or potlucks. With a variety of fresh ingredients and flavorful cheeses, these kabobs are sure to be a hit. So next time you are looking for a fun and easy recipe, give mini muffuletta kabobs a try!

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