Mini Muffuletta Sliders

Cooking Time: 20 minutes    Servings: 12

Products needed:

  • Tuscan Herb Infused Olive Oil
  • Olive Scene Serrano Honey Vinegar


  • 1- 8-oz jar Artichoke Pesto (available at The Olive Scene)
  • 1 - 8-oz jar roasted red peppers, drained (available at The Olive Scene)
  • 1 – 4 oz jar semi-dry tomatoes, drained (available at The Olive Scene)
  • 1 cup Chardonnay Bleu Cheese Stuffed Olives, drained (available at The Olive Scene) 
  • 2 tablespoons Olive Scene Tuscan Herb Olive Oil
  • 2 teaspoons Olive Scene Serrano Honey Vinegar
  • sea salt and pepper to taste
  • 12 slider buns
  • 6 Swiss cheese slices, cut in half 
  • 12 Bavarian ham slices, cut thin 
  • 12 Genoa salami slices, cut thin 


  1. Whisk together olive oil, salt and pepper until emulsified.
  2. Pulse pesto, red peppers, tomatoes and olives, in a food processor until diced.
  3. Mix with the oil and vinegar dressing until well blended. 
  4. Open the buns and place on a tray.
  5. Spread 1 heaping tablespoonful of pesto mixture on each side of the buns.
  6. Beginning with the bun bottom, layer with: 1 half slice of Swiss cheese, 1 ham slice (folded to fit), 1 salami slice, 1 half slice of provolone cheese, and cover with bun top.
  7. Use a party pick to secure and serve. Or cover with plastic wrap, and chill until ready to serve.

6 provolone cheese slices, cut in half