There’s something magical about transforming classic sandwiches into bite-sized appetizers. As someone who’s spent years experimenting with party-friendly finger foods, I’ve discovered that the beloved New Orleans muffuletta sandwich makes an absolutely stunning skewer that delivers all the flavors of the original in one perfect bite. Today, I’m sharing my tried-and-tested recipe for Muffuletta on a Stick – a crowd-pleasing appetizer that combines the signature flavors of this Italian-American classic in a convenient, grab-and-go format.
What is a Muffuletta?
Before we dive into our skewer version, let’s talk about what makes a muffuletta special. The traditional muffuletta is a Sicilian sandwich that became famous in New Orleans, particularly at Central Grocery in the French Quarter. It consists of:
Muffuletta bread : A round, sesame-topped Sicilian loaf with a soft interior and slightly crisp exterior
Olive salad : The heart and soul of the sandwich – a marinated mix of olives, vegetables, and herbs
Italian meats : Usually includes layers of mortadella, salami, and ham
Italian cheeses : Typically provolone and sometimes mozzarella
The unique combination of flavors – briny, savory, slightly spicy, with that distinctive olive salad – creates a harmonious flavor explosion that has made this sandwich an icon. Our skewer version captures all these elements in perfect balance.
Why Make Muffuletta on a Stick?
There are several compelling reasons to transform this beloved sandwich into skewer form:
- Portion control: Each skewer provides the perfect taste without committing to a whole sandwich
- Easy serving: No cutting or mess – guests simply grab a skewer
- Make-ahead friendly: Prepare hours in advance for stress-free entertaining
- Customizable: Adjust ingredients for dietary preferences while maintaining the essence of muffuletta
- Visually appealing: The colorful layers create an impressive presentation
I first created these for a New Orleans-themed dinner party, and they’ve become my most requested appetizer. The balance of flavors, textures, and the convenience factor make them ideal for everything from casual gatherings to elegant cocktail parties.
Ingredients for Perfect Muffuletta Skewers
For the Olive Salad:
| Ingredient | Amount | Notes |
|---|---|---|
| Green olives (pitted) | 1 cup | Coarsely chopped |
| Kalamata olives (pitted) | 1/2 cup | Coarsely chopped |
| Roasted red peppers | 1/2 cup | Drained and chopped |
| Celery | 1/4 cup | Finely diced |
| Carrots | 1/4 cup | Finely diced |
| Cauliflower florets | 1/4 cup | Finely chopped |
| Pepperoncini | 1/4 cup | Drained and chopped |
| Capers | 2 tablespoons | Drained |
| Garlic | 2 cloves | Minced |
| Fresh parsley | 3 tablespoons | Chopped |
| Fresh oregano | 1 tablespoon | Chopped (or 1 teaspoon dried) |
| Red wine vinegar | 3 tablespoons | |
| Extra virgin olive oil | 1/2 cup | High quality preferred |
| Black pepper | 1/2 teaspoon | Freshly ground |
For the Skewers:
| Ingredient | Amount | Notes |
|---|---|---|
| Focaccia bread | 1 loaf | Cut into 1-inch cubes |
| Genoa salami | 1/4 pound | Cut into 1-inch squares |
| Mortadella | 1/4 pound | Cut into 1-inch squares |
| Ham | 1/4 pound | Cut into 1-inch squares |
| Provolone cheese | 1/4 pound | Cut into 1-inch cubes |
| Mozzarella cheese | 1/4 pound | Fresh, cut into 1-inch cubes |
| Cherry tomatoes | 1 pint | Halved if large |
| Fresh basil leaves | 1 bunch | Whole leaves |
| Wooden skewers | 24-30 | 6-inch skewers work best |
Making the Perfect Olive Salad
The olive salad is truly the heart of any muffuletta, including our skewer version. Here’s how I make mine:
- Combine all chopped olives, vegetables, capers, and garlic in a medium bowl.
- Add the fresh herbs and toss to combine.
- In a small bowl, whisk together the olive oil, red wine vinegar, and black pepper.
- Pour the dressing over the olive mixture and stir well to combine.
- Cover and refrigerate for at least 4 hours, but preferably overnight. This allows the flavors to meld beautifully.
Tip: This olive salad actually improves with time! I often make a double batch and keep the extra refrigerated for up to a week to use on sandwiches, salads, or as a topping for grilled chicken or fish.
Preparing the Bread Component
While traditional muffuletta uses a specific round Sicilian loaf, I’ve found that good-quality focaccia works wonderfully for our skewer version:
- Preheat your oven to 350°F (175°C).
- Cut the focaccia into 1-inch cubes.
- Place the cubes on a baking sheet in a single layer.
- Lightly drizzle with olive oil and sprinkle with a pinch of salt.
- Bake for 8-10 minutes until lightly toasted but still soft inside.
- Allow to cool completely before assembling skewers.
The slight toasting helps the bread hold up better when combined with the olive salad without getting soggy, but still maintains the pleasantly chewy texture that makes muffuletta bread special.
Assembling Your Muffuletta Skewers
Now comes the fun part – putting it all together! I’ve experimented with many different assembly orders and found this sequence creates the most stable and visually appealing skewers:
- Drain the olive salad in a fine-mesh sieve to remove excess liquid (reserve this flavorful oil for another use!).
- Start threading each skewer with a cube of toasted focaccia.
- Add a piece of salami, folded to fit nicely on the skewer.
- Add a small spoonful of olive salad (about 1 teaspoon).
- Thread a cube of provolone cheese.
- Add a piece of mortadella, folded similarly to the salami.
- Add another small spoonful of olive salad.
- Thread a cube of mozzarella cheese.
- Add a piece of ham, folded as with the other meats.
- Add a cherry tomato half.
- Finish with a fresh basil leaf, folded in half.
- End with another cube of toasted focaccia.
The key is balancing the ingredients so each skewer has all the elements of a traditional muffuletta sandwich. I find this order creates the best stability while ensuring each bite contains the perfect combination of flavors.
Presentation Tips
The visual appeal of these skewers is part of what makes them such a hit at parties. Here are my favorite ways to present them:
- Vertical display: Stand skewers upright in a tall glass or mason jar filled with breadsticks or pretzel rods for support.
- Circular arrangement: Place skewers in a circular pattern on a round platter with a small bowl of extra olive salad in the center.
- Tiered presentation: Arrange on a tiered serving stand for an impressive display at larger gatherings.
- Individual servings: Place 2-3 skewers on small plates for a seated appetizer course.
I like to garnish the serving platter with fresh herbs like oregano sprigs or additional basil leaves for a pop of green color. A light drizzle of high-quality olive oil over the entire arrangement just before serving adds a beautiful sheen and enhances the flavors.
Make-Ahead Tips and Storage
One of the reasons I love these skewers for entertaining is that many components can be prepared in advance:
- Olive salad: Can be made up to 5 days ahead and stored in the refrigerator.
- Bread cubes: Can be toasted 1 day ahead and stored in an airtight container.
- Meats and cheeses: Can be cut up to 1 day ahead and stored in the refrigerator.
- Complete skewers: Can be assembled up to 4 hours ahead, covered with plastic wrap (not touching the skewers), and refrigerated.
If making ahead, I recommend bringing the skewers to room temperature about 20-30 minutes before serving for the best flavor. Cold cheese directly from the refrigerator doesn’t express its full flavor profile.
Variations to Try
While I love the classic version, here are some variations I’ve tried with great success:
Vegetarian Muffuletta Skewers
Replace the meats with:
- Grilled zucchini slices
- Marinated artichoke hearts
- Extra cheese varieties (such as fontina or smoked mozzarella)
- Grilled mushroom pieces
Gluten-Free Option
- Use gluten-free bread cubes, lightly toasted
- Ensure all other ingredients are certified gluten-free (particularly the processed meats)
Mediterranean Twist
- Add cubes of feta cheese
- Include sun-dried tomatoes
- Use pita bread cubes instead of focaccia
- Add cucumber chunks
Serving Suggestions
These muffuletta skewers pair beautifully with:
- Sparkling water with lemon or lime
- Italian sodas
- Iced tea with fresh mint
- Homemade lemonade
- Virgin Bloody Mary
- Mocktails featuring herbs like basil or rosemary
For a complete New Orleans-inspired appetizer spread, I like to serve these alongside:
- Mini cups of gumbo
- Remoulade sauce with fresh vegetables for dipping
- Cajun-spiced nuts
- Crab cakes
- Shrimp cocktail with a spicy twist
Nutritional Information
For those watching their nutritional intake, here’s the approximate nutritional information per skewer (based on a yield of 24 skewers):
| Nutrient | Amount per Skewer |
|---|---|
| Calories | 135 |
| Total Fat | 9g |
| Saturated Fat | 3g |
| Cholesterol | 15mg |
| Sodium | 450mg |
| Total Carbohydrates | 8g |
| Dietary Fiber | 1g |
| Sugars | 1g |
| Protein | 6g |
Note that this is an approximation and will vary based on the exact ingredients and proportions used.
Common Mistakes to Avoid
Through many rounds of making these for various gatherings, I’ve identified a few pitfalls to avoid:
- Using too much olive salad: This can make the skewers drippy and messy. A small amount goes a long way!
- Skipping the bread toasting step: Untoasted bread will become soggy quickly.
- Cutting ingredients too large: Pieces that are too big make the skewers difficult to eat in one bite.
- Not draining the olive salad: Excess liquid will make everything slide around.
- Assembling too far in advance: While components can be prepped ahead, complete skewers are best assembled within a few hours of serving.
Why These Are My Go-To Party Appetizer
I’ve been bringing these muffuletta skewers to gatherings for years now, and here’s why they never fail me:
- They’re substantial enough to satisfy hungry guests but not so filling that they ruin appetites for the main course.
- The flavor combination is universally appealing – even people who claim not to like olives often enjoy these!
- They’re less messy than traditional finger sandwiches.
- The visual impact always draws compliments and conversation.
- They represent the spirit of New Orleans cuisine – bold flavors and cultural fusion.
When I first introduced these at a family reunion, my olive-averse cousin tried one on a dare and ended up eating four! That’s the magic of the perfect balance of flavors in these skewers – they can convert even the most skeptical eaters.
Questions & Answers
Q: Can I make these muffuletta skewers without olives? While olives are a defining characteristic of muffuletta, you can create a modified version using a giardiniera mix (Italian pickled vegetables) with just a few olives mixed in to maintain the flavor profile without overwhelming olive-hesitant guests.
Q: How do I prevent the bread from getting soggy? Toasting the bread cubes is essential. Additionally, make sure to thoroughly drain the olive salad before adding it to the skewers. For extra insurance against sogginess, you can lightly brush the bread cubes with olive oil before toasting.
Q: Can I use regular sandwich bread instead of focaccia? While you can, it won’t provide the same texture and may fall apart more easily. If focaccia isn’t available, ciabatta or a rustic Italian loaf would be better substitutes than standard sandwich bread.
Q: How many skewers should I prepare per person? For an appetizer spread with other options, I recommend 2-3 skewers per person. If these will be the main appetizer, plan for 3-4 per person.
Q: Can I prepare the olive salad using store-bought olive tapenade? Yes, but the flavor profile will be different. Traditional muffuletta olive salad has a chunkier texture and includes vegetables that tapenade typically doesn’t. If using tapenade, consider mixing it with some chopped roasted red peppers, celery, and carrots to more closely approximate traditional olive salad.
Q: How spicy is this recipe? As written, it has just a mild kick from the pepperoncini. You can adjust the heat level by adding crushed red pepper flakes to the olive salad or by using spicy salami instead of regular Genoa salami.
Q: What’s the best way to transport these to a potluck? I recommend assembling them on-site if possible, bringing the components separately. If you need to transport fully assembled skewers, place them in a shallow container with a tight-fitting lid, being careful not to stack them. For additional stability during transport, you can stick the bottom end of each skewer into a block of floral foam placed in the container.
Q: Can I freeze the olive salad for future use? While technically possible, freezing can affect the texture of the olives and vegetables. I recommend refrigerating instead – the olive salad will keep for up to two weeks in the refrigerator and actually improves with time.
I hope this recipe inspires you to bring a taste of New Orleans to your next gathering! The muffuletta on a stick takes all the beloved flavors of this classic sandwich and transforms them into the perfect party bite. The combination of savory meats, sharp cheeses, and that signature olive salad creates an appetizer that’s sure to impress your guests and have them asking for your secret recipe.
Remember, the key to these skewers is balance – each component should complement the others without any single flavor dominating. With a little practice, you’ll be creating these beautiful appetizers with ease, adding your own personal touch while honoring the traditional flavors that make the muffuletta so special.
