Name: Chicken Muffuletta Sandwich Bites
Prep time: 15 min
Cook time: 5 min
Yield: 8
Cuisine: Italian
Ingredients: Pimento-Stuffed Green Olives, 1 Cup; Kalamata Olives, Pitted, ¼ Cup; Giardiniera (Italian Pickled Vegetables), 1 Cup; Pepperoncini or Banana Peppers, Sliced, ¼ Cup; Capers, ⅓ Cup; Large Garlic Clove, Minced, 1 Bulb; Lemon, Juiced, 1 Whole; Olive Oil, ¼ Cup; Kretschmar Colby Jack Cheese, Sliced, 1 Pound; Kretschmar Genoa Salami, Thinly Sliced, 1 Pound; Kretschmar Herb & Garlic Chicken Breast, Thinly Sliced, 1 Pound; Kretschmar Pepperoni, Thinly Sliced, ½ Pound; Crusty Ciabatta or Panini, 6-8 Inches Long, 4 Large Rolls; Toothpicks, for Garnish; Olives, for Garnish

Party Platters Sandwiches Appetizers

Chicken Muffuletta Sandwich Bites

Total Time20 mins

Skill LevelBeginner

Servings8

Total Time20 mins

Skill LevelBeginner

Servings8

Key IngredientOff the Bone Honey Ham with Natural Juices

AboutLayered with meats and cheeses, and topped with a tangy tapenade, our Kretschmar Chicken Muffaletta Sandwich Bites will brighten any lunch or appetizer tray. Filled with Kretschmar Premium Deli Meats and Cheeses so you know these mini sandwiches are big on taste.

Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.

Recipe by

Ingredients

Olive Spread

Key Ingredient

Off the Bone Honey Ham with Natural Juices

1 Cup Pimento-Stuffed Green Olives

¼ Cup Kalamata Olives, Pitted

1 Cup Giardiniera (Italian Pickled Vegetables)

¼ Cup Pepperoncini or Banana Peppers, Sliced

⅓ Cup Capers

1 Bulb Large Garlic Clove, Minced

1 Whole Lemon, Juiced

¼ Cup Olive Oil

Sandwich

1 Pound Kretschmar Colby Jack Cheese, Sliced

1 Pound Kretschmar Genoa Salami, Thinly Sliced

1 Pound Kretschmar Herb & Garlic Chicken Breast, Thinly Sliced

½ Pound Kretschmar Pepperoni, Thinly Sliced

4 Large Rolls Crusty Ciabatta or Panini, 6-8 Inches Long

for Garnish Toothpicks

for Garnish Olives

Key IngredientOff the Bone Honey Ham with Natural Juices

Directions

1COMBINE olive spread ingredients in a food processor.

2PULSE until combined but still in chunks.

3CUT rolls in half.

4SPREAD both roll halves generously with the olive spread.

5LAYER the meat and cheese on the bottom halves, distributing mixture among the sandwiches.

6CLOSE sandwiches and wrap each tightly in plastic wrap.

7PLACE sandwiches on baking sheet and top with a heavy cast iron skillet.

8CHILL pressed sandwiches in the refrigerator for at least 3 hours.

9UNWRAP sandwiches and use a sharp knife to cut each into triangles.

10GARNISH each triangle with a toothpick and olive (optional) and serve!

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