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!