Mitten Muffuletta Tea Sandwiches

Mitten Muffuletta Tea Sandwiches

A New Orleans favorite takes on a new twist with these Mitten Muffuletta Tea Sandwiches.

Mitten Muffuletta Tea Sandwiches
Serves: 6 sandwiches
  • 12 slices sourdough bread
  • 6 slices mozzarella cheese
  • 6 slices Genoa salami
  • 6 slices capicola ham
  • 6 slices deli ham
  • ¾ cup prepared olive topping, divided*
  1. Using a 3½x2½-inch mitten-shaped cutter, cut 12 shapes from bread slices, discarding scraps.
  2. Set 6 mitten shapes aside. Using a 1x1-inch mitten-shaped cutter, cut a shape from each of remaining 6 mitten shapes, discarding centers.
  3. Preheat a nonstick sauté pan over medium-high heat. Toast one side of each mitten shape with cutout until golden brown. Toast opposite side of each solid mitten shape. Set aside to let cool.
  4. Using the larger mitten cutter, cut 6 shapes each from cheese, salami, capicola ham, and deli ham, discarding scraps. Set aside.
  5. Spread approximately 2 tablespoons olive topping onto untoasted side of each solid mitten shape. Top each with a slice of cheese, salami, capicola ham, deli ham, and a mitten shape with cutout, untoasted side down. Fill cutouts with remaining ½ cup plus 2 tablespoons prepared olive topping.
  6. Serve immediately.
• Bread, meats, and cheese can be cut out a day in advance and refrigerated in resealable plastic bags.
*We used Alpino Original Italian-Style Muffalata
From TeaTime January/February 2015


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