When it’s time for a BBQ, picnic, or a Mardis Gras party, try our simplified version of New Orleans’ famous Muffuletta sandwich recipe, muffuletta skewers.
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Muffuletta Skewers Ingredients
To make this muffuletta on a stick, here’s what you need:
- Baguette. I cubed some bread and toasted it in the toaster oven.
- Genoa salami. I went with genoa because it was the cheaper option, use whatever sliced salami you want.
- Mortadella. Depending on where you live, this may be tricky to find. My grocery store didn’t have it but the Mediterranean market did. Substitute it with what you prefer, but The Proud Italian says it’s okay to substitute it with bologna.
- Capicola. This is a cured meat that reminds me of prosciutto but it’s more tender and didn’t have as much fat marbled throughout. If you cannot find capicola, you can use deli ham.
- Mozzarella cheese. I used good old-fashioned Cracker Barrel cheese from the store.
- Provolone cheese. I had this sliced at the Mediterranean market.
- Muffuletta mix. This is the muffuletta olive salad that you can either make yourself or buy jarred. I went with the latter to save time.
- Green olives.
- Red wine vinegar. You’ll need this to make the dressing that goes over them at the end.
You’ll also need wooden or bamboo skewers. I grabbed a shorter version (about 7″) because I figured that long skewers would be too much.
How to Make the Muffuletta Dressing
I was hung up on how to bring the muffuletta mix into the recipe, and then I realized that I could make it into a salad dressing to drizzle over the muffuletta skewers.
You will need a muffuletta salad mix for this recipe. You can either make it from scratch or buy it pre-made.
Muffuletta spread is basically an olive salad. It’s a blend of pimento-stuffed green olives, giardiniera (which is a blend of cauliflower, carrots, bell peppers, celery, and chile peppers), capers, black olives, olive oil, vinegar, garlic, and herbs.
Every recipe is a little different, and it may not incorporate all the above ingredients but they’re similar.
If you’re looking for a homemade recipe, try this Muffuletta Olive Salad.
To make the vinaigrette:
- Add the muffuletta mix, red wine vinegar, and olive oil to a blender.
- Blend until smooth.
- Drizzle the vinegar dressing over the sandwich skewers before serving.
If you have leftover dressing try this Muffuletta Salad recipe.
Note: I toasted the baguette pieces so the bread wouldn’t get soggy. It worked great. My son even had these in his lunch the next day and they turned out well.
Store them in the refrigerator in an air tight container (or your serving platter wrapped in plastic wrap).
As I mentioned above, since the bite-sized pieces of bread were toasted, the dressing didn’t make the skewers soggy and my son enjoyed them in his school lunch the following day.
Easy Muffuletta Skewers
To make these sandwich skewers, you’ll need everything for a muffuletta sandwich but you skewer them and drizzle the sauce over top.
Skewer the Italian meats, bread, and cheese in any order you want. I preferred the following order:
You can top each skewer with an olive (I used green but you can use kalamata) or pepperoncini peppers. Since I have picky eaters, I put olives in the center of the platter instead. I then added a few spoonfuls of the muffuletta mix on top of the olives.
You could add it over the skewers, but if you have kids around that may turn on there nose, I’d advise against it. Let’s just be real here.
This appetizer is the perfect party food for Mardi Gras parties, the Superbowl, or any event where you need finger food.
More New Orleans Inspired Appetizers:
- 1 baguette diced into 1″ cubes and toasted
- 4 oz salami sliced
- 4 oz mortadella sliced
- 4 oz capicoli sliced
- 4 oz provolone cheese sliced
- 2 oz mozzarella sliced
- 10 green olives
For the Vinegar Dressing
- 1/2 cup red wine vinegar
- 1/2 cup muffuletta mix
- 2 tablespoons olive oil
- Slice the mozzarella into squares, the bread into cubes (and toast them in the oven or toaster oven).
- Skewer together the salami, bread, mortadella, capicoli, provolone, another piece of bread, and top with an olive. See notes.
- Repeat that 10 times.
For the Vinegar Dressing
- Add everything to a blender, blend it and drizzle over the skewers. Go light here. You can always use leftover dressing for salads or as a dip for the skewers.