This recipe feels like destiny to me at this point. After creating my well-loved New Orleans Muffuletta Pasta Salad, it only felt right to “game-day-ify” that recipe and turn it into a Hawaiian roll slider recipe. There is nothing that screams game day to me more than a good ole slider!
These are seriously the best sliders I have ever made, and my husband boldly claimed “this is one of the best things you have ever created”. While I do believe he is VERY biased….these are so dang good. On top of how delicious they are, they are also so easy!!!! Don’t let the olive dressing scare you. We utilize a food processor in this recipe and it does all of the work for you. If you need a fun labor day recipe, or you are in football season mode like me, look no further. Let me know what you think about this recipe in the comments!
Why You Should Make Muffuletta Hawaiian Roll Sliders
Here’s what you’ll need:
Muffuletta Hawaiian Roll Slider Tips
- Make ahead! The olive dressing can be made the day before, and that also lets it marinate together with all of those flavors. Then the day of, you only need to assemble!
- If you are bringing this to a party, I would assemble, and then wait to bake until at your destination. That way they are nice and hot for serving!
- Make extra olive dressing…I always double the batch for the olive dressing, I save half for another batch of Hawaiian rolls, or I freeze and thaw it the night before I need it. I never regret having extras.
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How To Make Muffuletta Hawaiian Roll Sliders
- Olive Dressing. First let’s prep the olive dressing! My food processor is very small so I did this in batches, if you have a big food processor feel free to do this all at once. Add in the green olives, Kalamata/black olives, roasted red peppers, giardiniera mix, and garlic cloves. Chop all of these in the food processor until they are small chunks, and uniform pieces. You can also chop all of this by hand if you’d like, it works either way! Add all of the processed olives/veggies into a mixing bowl. Add in capers, dried oregano, and drizzle with olive oil. Mix, taste, adjust seasonings as needed. Set aside!
- Preheat oven to 350℉. Slice the entire connected sheet of Hawaiian rolls horizontally through the middle. That way we have a bottom bun layer, and a top bun layer. Remove the top layer carefully. Place the bottom layer onto a sheet pan so they are ready to go in the oven once assembled.
- Assemble. To the bottom layer of hawaiian rolls add the sliced ham. Then layer on the salami. Next add all of the olive dressing and spread evenly amongst the entire sheet. Top with sliced provolone cheese. Add on the layer of top buns back on.
- Butter. Melt the butter in the microwave. Brush on butter to the top layer evenly. Sprinkle with sesame seeds to give that classic Muffuletta look!
- Bake. Cover loosely with aluminum foil. Bake at 350 for 15 minutes. Remove the foil and bake for another 5-10 minutes, keeping an eye so that the tops don’t get too dark.
- Serve! Serve immediately, and try not to eat the entire pan in one sitting! Enjoy!
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Live such good lives among the pagans that, though they accuse you of doing wrong, they may see your good deeds and glorify God on the day he visits us.
1 Peter. 2:12
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Muffuletta Hawaiian Roll Sliders
It is game day season again and I am SO EXCITED. This recipe will be on repeat probably every weekend through football season in my household. You need to try these, they will disappear at a party and are so easy to make!
Ingredients
Method
- First let's prep the olive dressing! My food processor is very small so I did this in batches, if you have a big food processor feel free to do this all at once. Add in the green olives, Kalamata/black olives, roasted red peppers, giardiniera mix, and garlic cloves. Chop all of these in the food processor until they are small chunks, and uniform pieces. You can also chop all of this by hand if you'd like, it works either way! Add all of the processed olives/veggies into a mixing bowl. Add in capers, dried oregano, and drizzle with olive oil. Mix, taste, adjust seasonings as needed. Set aside!
- Preheat the oven to 350℉. Slice the entire connected sheet of Hawaiian rolls horizontally through the middle. That way we have a bottom bun layer, and a top bun layer. Remove the top layer carefully. Place the bottom layer onto a sheet pan so they are ready to go in the oven once assembled.
- To the bottom layer of hawaiian rolls add the sliced ham. Then layer on the salami. Next add all of the olive dressing and spread evenly amongst the entire sheet. Top with sliced provolone cheese. Add on the layer of top buns back on. Melt the butter in the microwave. Brush on butter to the top layer evenly. Sprinkle with sesame seeds to give that classic Muffuletta look!
- Cover loosely with aluminum foil. Bake at 350 for 15 minutes. Remove the foil and bake for another 5-10 minutes, keeping an eye so that the tops don't get too dark.
- Serve immediately, and try not to eat the entire pan in one sitting! Enjoy!
Notes
**I double the olive dressing, use half for this recipe and then freeze half for another batch. Might as well make more while you have the food processor out! Just double the above ingredients for the olive dressing.
**If taking this to an event/party, assemble up until baking. Cover with foil and transport to your destination. Pop in the oven at the party so they can be served hot and fresh!
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