Little Muffuletta Biscuit Bites
Entertaining,  Hors d'oeuvres,  Recipe's

Little Muffuletta Biscuit Bites

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Little Muffuletta Biscuit Bites are made using my little rosemary asiago two bite biscuits, freshly made olive salad and assorted Italian meats and cheeses.

Little Muffuletta Biscuit Bites

Have you ever had a Muffuletta sandwich? Muffuletta is a type of round sesame seed topped bread and also a Sicilian inspired sandwich from New Orleans. They are so yummy!

The original Muffuletta sandwich was created in the early 1900’s by a Sicilian deli/grocery owner in New Orleans. The Sicilian workers in the area would come in to his store and purchase bread, olive salad, meats and cheeses for their lunch. The owner suggested that they make a sandwich out of the ingredients to make it more portable and easier to eat.

The next day, when they came in for their lunch, they asked for a Muffuletta sandwich. Hence, the Muffuletta sandwich was born. There are many variations today on the original sandwich. These Little Muffuletta Biscuit Bites are my own twist on the ever popular sandwich.

Little Muffuletta Biscuit Bites

To Make these yummy little sandwiches:

  • First, you will need to make the Rosemary Asiago Two Bite Biscuits
  • Then make the olive salad. I made mine a little less chunky than a salad and a little more spreadable. Kind of in between a salad and a tapenade.
  • Cut out the cheese with a biscuit cutter, the same size as the biscuits.
  • Slice the cooled biscuits down the middle and spread the bottom half with the olive salad
  • Top with meats of your choosing, then cheese and lettuce or greens.
  • Drizzle the top half of the biscuit with a little olive oil or vinaigrette
  • Place the top on and secure with sandwich pick or rosemary sprigs

Enjoy!

Olive Salad
Author: angela@eatlivehappy
Ingredients
  • 1/2 cup pitted kalamata olives
  • 10-12 large pimento stuffed green olives
  • 6 pieces of marinated artichoke hearts quarters
  • 1/8 cup minced shallots
  • 2 cloves fresh garlic peeled
  • 1 tablespoon capers
  • 1/4 cup minced celery
  • 1/8 cup extra virgin olive oil
Instructions
  1. n the bowl of a food processor add olives, artichoke hearts, shallots, garlic and capers. Pulse several times until everything is nicely minced. Add celery and olive oil and pulse a couple more times to combine. Makes about 2 cups

 

 

 

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