Mini Muffulettas are an easy-peasy, nontraditional take on the Big Easy Classic. This is the way I make them, normally the N’awlins classic is round and made with a much sturdier bread. So, with that in mind please know that I am not making the classic version. I’m paying homage to the best sandwich that I have ever had.

You will need…

2-3 types of your favorite cheeses ( I get mine in the deli, cause I like it cut thick)

2-3 types of your favorite cold cuts

Olive Tapenade ( my recipe follows)

Bread ( this time I used fresh Hoagies)

Dipping Sauce ( optional ) recipe: 1/2 cup zesty Italian dressing and 1/4 cup roasted red peppers, mix and dip away.

 

Olive Tapenade ( this is my version, again a bit nontraditional)

1/4 cup chopped Kalamata Olives

1/2 cup chopped Green Olives

3/4 cup chopped Ripe ( Black ) Olives

1/4 of an English Cucumber ( seeded and diced)

1/8 cup White Onion Diced Small

1/2 cup diced Roasted Red Peppers (jarred is fine)

1/8 cup Extra Virgin Olive Oil

1 tablespoon Badia® Complete Seasoning.

Mix all together, no particular order and set aside.

( store left overs in fridge up to a week)

Hollow out ( just a little) of the half of hoagie that you plan to put the tapenade in.

 

layer the other side with the cheeses… today I used Swiss and American, both thick cut.

Now you can start layering your meats. I’m using pepperoni, ham and turkey (like I said nontraditional)

Note: Traditionally it is made with: layers of mortadella, salami, mozzarella, ham, provolone. But that is the fun thing about a recipe.. you can make it your own.

Next, the Ham and Turkey …. Oh, I love this stuff!

Add your Tapenade to the other slice…

Note: flip the meat/cheese side over to the Tapenade Side ( the salad won’t spill over that way… neat huh!

Cut, dip ( optional), and enjoy!!!!

We dip ’em !