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muffaletta hawaiian roll sliders

Loaded Muffaletta Hawaiian Roll Sliders

Delicious Loaded Muffaletta Hawaiian Roll Sliders recipe with step-by-step instructions.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 57 minutes
Servings: 12 sliders
Calories: 2100
Ingredients Method

Ingredients
  

For the olive salad:
  • 1/2 cup green olives (pitted and roughly chopped)
  • 1/2 cup kalamata olives
  • 1 cup black olives
  • 1/2 cup giardiniera (drained and finely minced)
  • 1/4 cup pepperoncinis
  • 1 tbsp capers
  • 3 garlic cloves (freshly smashed and minced)
  • 2 tsp italian seasoning
  • 3 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
For the sandwiches:
  • 1 package King's Hawaiian sweet rolls
  • 1/3 lb capicola or ham (sliced paper-thin)
  • 1/3 lb genoa salami
  • 1/3 lb mortadella
  • 8 slices provolone cheese
  • 2 tbsp butter (melted to brush over the tops)
  • 1 tbsp sesame seeds
  • 1/2 tsp dried oregano

Method
 

  1. Combine the green olives, kalamata olives, black olives, drained giardiniera, pepperoncinis, capers, smashed garlic, and italian seasoning in a food processor. Pulse until you achieve a chunky relish consistency—you want texture here, not a smooth paste. Transfer to a bowl and stir in the extra virgin olive oil and red wine vinegar. Taste and adjust seasonings as needed. I prefer to make this ahead so the flavors meld together, but it's ready to use immediately if you're short on time.
  2. Preheat your oven to 350°F and line a baking sheet with parchment paper. Remove the package of Hawaiian sweet rolls and carefully cut the entire slab horizontally in half using a serrated knife, creating a top and bottom piece. Place the bottom piece on your prepared baking sheet, cut-side up. Spread half of the olive salad from Step 1 evenly across the bottom piece, leaving about a quarter-inch from the edges.
  3. Layer the capicola, genoa salami, and mortadella in thin, overlapping layers directly over the olive salad. The paper-thin slicing is key here—it allows these delicate flavors to shine through without overpowering the sandwich. Top with the provolone slices, overlapping them slightly to ensure every bite has cheese. The slight warmth from the oven will help meld everything together beautifully.
  4. Place the assembled bottom piece with all toppings into the preheated 350°F oven. Bake for 15-16 minutes, just until the cheese is melted and begins to bubble slightly at the edges. You're not looking for browning here—the goal is to gently warm everything through and soften the rolls slightly. While this bakes, brush the cut side of the top piece with melted butter and set it aside.
  5. Remove the baked bottom piece from the oven and immediately spread the remaining olive salad from Step 1 over the melted cheese. Place the buttered top piece on the sandwich and press down firmly but gently—this helps the flavors marry together. Brush the top surface with any remaining melted butter and sprinkle with sesame seeds and dried oregano. I find that pressing while everything is still warm helps the sandwich hold together better when you cut it.
  6. Let the assembled sandwich rest at room temperature for 10 minutes. This resting period allows the bread to firm up slightly and makes cutting cleaner. Using a sharp serrated knife, cut the sandwich into individual slider portions—typically 6-8 sliders depending on your preferred size. Serve warm while the cheese is still slightly melted and the flavors are at their peak.