This muffuletta slider recipe is a take on the classic New Orleans style muffuletta sandwich. All of the ingredients to make the entire recipe can be found throughout both our stores in St. Pete and Tampa. The Rollin’ Oats forgoza bread is available in our bakery, and you can find the Rollin’ Oats olive relish in our Grab & Go section.
For the Rollin’ Oats Muffuletta Olive Relish: (Makes 1 quart)
| 1 cup | Chopped pimento-stuffed green olives |
| ½ cup | Chopped Kalamata olives |
| 1 cup | Chopped yellow onion |
| ½ cup | Chopped celery |
| ¼ cup | Chopped carrot |
| ¼ cup | Chopped parsley |
| ½ cup | Chopped pepperoncini |
| ¼ cup | Non-pareil capers, drained |
| 2 Tbsp. | Minced garlic |
| 1 tsp. | Dried oregano |
| 1 tsp. | Dried basil |
| ½ tsp. | Crushed red pepper flakes |
| ½ cup | Extra-virgin olive oil |
| ¼ cup | Red wine vinegar |
| 1 Tbsp. | Lemon juice |
| 1 tsp. | Kosher/Sea salt |
| ½ tsp. | Freshly-ground black pepper |
Mix all ingredients until well-incorporated; refrigerate and allow to steep for several hours or overnight.
For the Rollin’ Oats Forgoza Muffuletta Sliders:
| 1 | Rollin’ Oats Forgoza bread |
| 6 slices | Smoked Black Forest Ham |
| 6 slices | Provolone cheese |
| 6 slices | Genoa Salami |
| Rollin’ Oats Muffuletta Olive Relish, as needed |
Using a serrated knife, cut the Rollin’ Oats forgoza bread in half and set the top half aside. Spread a generous amount of the Rollin’ Oats muffuletta olive relish on each of the slider roll sections. Top each slider roll section with a slice of ham (folded in fourths), then the provolone cheese (torn in half; each half folded and slightly overlapped), and then the Genoa salami (folded in half). Top the slider roll sections with more of the Rollin’ Oats muffuletta olive relish, place the Rollin’ Oats forgoza bread top back on (lining up the slider roll sections appropriately), cut the sections apart, and enjoy!