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 biscuit Muffuletta bites are my own twist on the ever popular sandwich.
First I made these yummy Rosemary Asiago Two Bite Biscuits.
Then made 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.
- 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
In 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
Choose your favorite selection of Italian meats and cheeses. I cut the cheese in little circles using the same cookie cutter that I used to cut out the biscuits. Then I cut the meats in smaller sizes to fit the sandwich.
To assemble sandwiches:
Split biscuits in half with a knife. Spread the bottom half with the olive salad. Top with the salami and capocollo then cheese and proscuitto. Place top of biscuit on top and place a cute sandwich pick in the center to hold it all together.