Muffuletta on Pretzel Rolls

Traditionally served on French bread, we make our sandwich on pretzel bread for extra flavor and texture.

Muffuletta on Pretzel Rolls


8 servings



Prep Time


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  • Olive Tapenade
  • 1/4 cup olive oil, extra virgin
  • 1 cup finely minced assorted olives
  • 2 teaspoons capers
  • 1 teaspoon garlic minced
  • 1/2 teaspoon leaf oregano
  • 1/2 teaspoon red crushed pepper
  • Muffuletta
  • 8 pretzel rolls
  • 8 ounces sliced mortadella OR bologna
  • 8 ounces sliced capicolla OR ham
  • 8 ounces sliced Genoa salami
  • 8 ounces sliced provolone cheese


  1. To make Olive Tapenade, combine all ingredients in a bowl; let sit for 5 minutes to blend flavors. Can be made ahead.
  2. Slice pretzel rolls, spread Olive Tapenade on bottom of each roll. Top with mortadella, capicolla, salami and provolone cheese. Add top half of roll and press together. Sandwiches can be served immediately, but flavors blend if sandwiches are individually wrapped and refrigerated for up to 8 hours.

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