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Mini Coppa and Mozzarella Muffalettas

10 INGREDIENTS • 15 STEPS • 2HRS 30MINS

Mini Coppa and Mozzarella Muffalettas

Recipe

4.0

1 rating
These super simple, delicious Mini Muffalettas are the perfect snack-size sandwich for any smörgåsbord or lunchbox alike. We've used our Sliced Coppa, which has been sweet cured, mildly spiced, and air-dried for 3 months.
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These super simple, delicious Mini Muffalettas are the perfect snack-size sandwich for any smörgåsbord or lunchbox alike. We've used our Sliced Coppa, which has been sweet cured, mildly spiced, and air-dried for 3 months.
author_avatar
Carnivore Club
Carnivore Club the world’s first curated cured meat of the month club featuring artisans from around the world.
https://www.carnivoreclub.co/

2HRS 30MINS

Total Time

$2.46

Cost Per Serving

Ingredients

Servings
6
us / metric
Mini Bread Boules
6
Mini Bread Boules
Black Olives
4 Tbsp
Black Olives
Green Olives
4 Tbsp
Green Olives
Marinated Artichokes
4 Tbsp
Marinated Artichokes
Mozzarella Cheese
3 slices
Mozzarella Cheese
Coppa
6 slices
Coppa
Jarred Roasted Red Peppers
4 Tbsp
Jarred Roasted Red Peppers
Arugula
4 Tbsp
Arugula
Sea Salt
to taste
Sea Salt
Ground Black Pepper
to taste
Ground Black Pepper

Nutrition Per Serving

VIEW ALL
Calories
660
Fat
11.2 g
Protein
26.0 g
Carbs
114.6 g
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author_avatar
Carnivore Club
Carnivore Club the world’s first curated cured meat of the month club featuring artisans from around the world.
https://www.carnivoreclub.co/

Cooking Instructions

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step 1
Slice each of the Mini Bread Boules (6) in half.
step 1 Slice each of the Mini Bread Boules (6) in half.
step 2
Remove the insides of each top and bottom half of the mini bread.
step 2 Remove the insides of each top and bottom half of the mini bread.
step 3
Finely chop the Black Olives (4 Tbsp) and the Green Olives (4 Tbsp).
step 3 Finely chop the Black Olives (4 Tbsp) and the Green Olives (4 Tbsp).
step 4
Finely chop the Marinated Artichokes (4 Tbsp).
step 4 Finely chop the Marinated Artichokes (4 Tbsp).
step 5
Spread the bottom half with chopped olives.
step 5 Spread the bottom half with chopped olives.
step 6
Spread with chopped artichokes.
step 6 Spread with chopped artichokes.
step 7
Tear each Mozzarella Cheese (3 slices) slice in half, and then into quarters. Place a few small pieces on top of the artichokes.
step 7 Tear each Mozzarella Cheese (3 slices) slice in half, and then into quarters. Place a few small pieces on top of the artichokes.
step 8
Place a slice of Coppa (6 slices) on top of cheese.
step 8 Place a slice of Coppa (6 slices) on top of cheese.
step 9
Place a few strips of Jarred Roasted Red Peppers (4 Tbsp) on top of the coppa.
step 9 Place a few strips of Jarred Roasted Red Peppers (4 Tbsp) on top of the coppa.
step 10
Top with a few Arugula (4 Tbsp) leaves and season with Sea Salt (to taste) and Ground Black Pepper (to taste).
step 10 Top with a few Arugula (4 Tbsp) leaves and season with Sea Salt (to taste) and Ground Black Pepper (to taste).
step 11
Spread the top half of the boule with chopped olives.
step 11 Spread the top half of the boule with chopped olives.
step 12
Place the top half of boule on top of the sandwich.
step 12 Place the top half of boule on top of the sandwich.
step 13
Repeat with the remaining mini bread boules.
step 13 Repeat with the remaining mini bread boules.
step 14
Wrap boules with cling-wrap, place on a baking tray, place another baking tray on top and weigh down with a few tins. Place in the refrigerator for about 2 hours.
step 14 Wrap boules with cling-wrap, place on a baking tray, place another baking tray on top and weigh down with a few tins. Place in the refrigerator for about 2 hours.
step 15
Slice each muffaletta in half, serve and enjoy!
step 15 Slice each muffaletta in half, serve and enjoy!

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