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Muffaletta Picnic Sandwiches

on Ciabatta Piccola Rolls

This Muffaletta Sandwich recipe is perfect for your next picnic!  ACE® Ciabatta Piccola Rolls, topped with a homemade olive salad with layers of thin-sliced Italian cold cuts, and cheese, you’ll want to consider doubling the recipe so you’ll have some extra waiting around for when you get another muffuletta craving.

Prep Time: 10 minutes
Cook Time: 0 minutes
Total time: 10 minutes
Serves 4


  • ACE Bakery® Ciabatta Piccola Rolls, sliced in half
  • 3 large roasted red bell peppers, jarred
  • 1/2 cup basil pesto
  • 400g block of mozzarella or 4 balls Buffalo Mozzarella, drained and sliced
  • 240g of Italian Salami, sliced
  • Baby Spinach

Olive Salad

  • 100g green olives, pitted and chopped
  • 1 small shallot, finely chopped
  • 2 tsp. capers
  • 1 tbsp. red wine vinegar


1. Remove roasted peppers from jar. Peel off the skin, cut off the stem, pull out the seeds, and discard them. Cut the rest of the pepper into thick strips.

2. In a bowl, mix all the olive salad ingredients and season with salt and pepper if desired.

3. Slice ACE® Ciabatta Piccola Rolls in half and spread 1 tbsp. of pesto onto the bottoms and top with spinach leaves. Divide the pepper strips amongst the 4 buns, then place the mozzarella slices, salami slices, olive salad and top with the remaining bread slice.