Muffuletta Sliders

Bring the Big Easy home with these tangy mini-muffulettas, made with Challenge Garlic Parmesan with Herbs Spreadable Butter and King’s Hawaiian Slider Buns.







Olive Salad

  • ¾ cup roughly chopped pitted green olives
  • ½ cup roughly chopped pitted Kalamata olives
  • ½ cup roughly chopped roasted red peppers
  • 1 clove garlic, minced
  • 1 Tablespoon capers
  • 2 Tablespoons extra virgin olive oil
  • 1 Tablespoon red wine vinegar
  • ½ teaspoon dried oregano
  • freshly ground black pepper

Muffuletta Sliders

  • 1 package (9-count) King’s Hawaiian Slider Buns
  • ½ cup Challenge Garlic Parmesan with Herbs Spreadable Butter
  • 4 ounces deli ham, thinly sliced
  • 4 ounces soppressata, thinly sliced
  • 4 ounces mortadella, thinly sliced
  • 4 ounces provolone cheese, sliced


Olive Salad

  • 1

    Combine green olives, Kalamata olives, red peppers, garlic, capers, olive oil, vinegar, oregano and ¼ teaspoon black pepper in the bowl of a food processor fitted with a blade attachment.

  • 2

    Process until finely chopped and spreadable. Transfer to a bowl and set aside.

Muffuletta Sliders

  • 3

    Carefully separate the sheet of connected slider tops and sheet of connected slider bottoms. Spread Challenge Garlic Parmesan with Herbs Spreadable Butter all over the bottom sheet, and the olive salad all over the top sheet. Use the back of a spoon to gently smoosh the olive salad into the bread.

  • 4

    Evenly layer ham, soppressata, mortadella, and provolone on the bottom sheet of buns. Quickly flip the top sheet and place on top of the cheese layer. Gently press down, then use a sharp bread knife to cut into individual sliders and serve.

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