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Recipes
Mini Coppa and Mozzarella Muffalettas
Recipe

10 INGREDIENTS • 15 STEPS • 2HRS 30MINS

Mini Coppa and Mozzarella Muffalettas

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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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/
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.
2HRS 30MINS
Total Time
$2.46
Cost Per Serving
Ingredients
Servings
6
US / Metric
Mini Bread Boules
6
Mini Bread Boules
Black Olives
1/4 cup
Green Olives
1/4 cup
Marinated Artichokes
1/4 cup
Marinated Artichokes
Coppa
6 slices
Coppa
Jarred Roasted Red Peppers
1/4 cup
Jarred Roasted Red Peppers
Arugula
1/4 cup
Sea Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
660
Fat
11.2 g
Protein
26.0 g
Carbs
114.6 g
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Mini Coppa and Mozzarella Muffalettas
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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 InstructionsHide images
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 (1/4 cup) and the Green Olives (1/4 cup).
step 3 Finely chop the Black Olives (1/4 cup) and the Green Olives (1/4 cup).
step 4
Finely chop the Marinated Artichokes (1/4 cup).
step 4 Finely chop the Marinated Artichokes (1/4 cup).
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 (1/4 cup) on top of the coppa.
step 9 Place a few strips of Jarred Roasted Red Peppers (1/4 cup) on top of the coppa.
step 10
Top with a few Arugula (1/4 cup) leaves and season with Sea Salt (to taste) and Ground Black Pepper (to taste).
step 10 Top with a few Arugula (1/4 cup) 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!
Tags
view more tags
Appetizers
Snack
Shellfish-Free
Game Day
Quick & Easy
Italian
Sandwiches & Wraps
Mediterranean
Thanksgiving
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