Mini Coppa and Mozzarella Muffalettas
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.
Ingredients
Cooking Instructions
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 3
Finely chop the Black Olives (4 Tbsp) and the Green Olives (4 Tbsp).
step 4
Finely chop the Marinated Artichokes (4 Tbsp).
step 5
Spread the bottom half with chopped olives.
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 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 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 12
Place the top half of boule on top of the sandwich.
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 15
Slice each muffaletta in half, serve and enjoy!
