Italian Muffuletta Skewers

Muffulettas! Antipasti! Cicchetti (Venetian Tapas) or Italian Love on a Stick! So many ways to call these delicious appetizers (or for some, it could be lunch or ‘pranzo’ in Italian). Whatever you choose to call them, these Easy Italian Muffuletta Skewers are sure to please!

You’ll be so happy not only for serving them and for that wonderful feeling of being gratified by your satisfied guests during and after noshing on these, but you’ll also jump for joy in how easy they are to prepare.

These Easy Italian Muffuletta Skewers have an incredible orchestra of melodies playing among all of the ingredients. Leave one of them out . . . and you can tell the difference.

So what instruments of flavor are in this muffuletta orchestra? In every bite you enjoy: A kick of spicy heat from the hot capocola (hot capi or coppa)and soprassetta, the distinctive flavors of genoa salami and prosciutto, some buttery ham, creamy Provolone cheese, tangy green pepperoncini, and briny green and black olives. And then drizzled with aromatic olive oil and red wine vinegar. . . and wow, it’s paradiso!

Hot Capocola (Cappo or Hot Capi)

For me, these could even be part of fabulous lunch, especially one that’s al fresco, or enjoyed outside. Just add a lovely salad, a frittata, or bowl of “zuppa” (soup). Nothing more than just a little wino (vino) could make this any better!

But you say “These are not Muffulettas from New Orleans”, Roz! And I’d reply, “What are you talking about, my foodie friend?”

Because as you know in the foodie and culinary world, there is this insatiable thing called ‘creativity’. We can never get enough of our wonderful quest for innovation! Isn’t that why cooking classes are now called ‘culinary ARTS‘? As they should be!

These skewers or kabobs are a great creative spin from the large, behemoth (‘need-two-hands-to-eat’) classic Italian Muffuletta sandwich, that’s quintessential of New Orleans. You know, that huge, 4-inch stacked tall sandwich that’s bigger than anyone’s mouth! A thick Italian bread stuffed with hearty Italian charcuterie, plus any favorite Italian pantry specialties such as extra large black olives (pitted), queen-size pimento-stuffed green olives (or Castelvatrano) — which on these skewers take the place of the traditional olive spread on the sandwiches.

These are just perfect for a small lunch for two or when scaled up, a party of hungry peeps would love these. Turning huge muffulettas into smaller finger food is entertaining-worthy.

Roz’s Muffuletta (click for the recipe)

So let’s get to the kitchen and lay out the ingredients!

Muffaletta Skewers have all the iconic flavors of the famed New Orleans sandwich: Salami, ham, mortadella, cheese, olives, and zesty roasted red peppers and pepperoncini. So:

For Muffuletta Skewers or Kababs or On a Stick, You’ll need:

5 Slices of each of the following:

  • Sliced Genoa salami
  • Sliced ham
  • Sliced Prosciutto
  • Sliced Mortadella
  • Sliced Soprasetta
  • Sliced Hot Cappacola
  • Slice Provolone Cheese
  • Sliced Mozzarella Cheese

You’ll also need a can/jar or two of each of the following:

  • Roasted red peppers (fresh or from a jar)
  • Little cocktail onions
  • Pepperoncini
  • Black olives
  • Pimento-stuffed green olives

Feel free to substitute or leave out any ingredient on this list. It’s just a starting point of what is considered to be the classic ingredients in a Muffaletta.

Just remember that people eat with their eyes first! So select ingredients to pile on your skewers that have a lot of brilliant, vivid color, textures, and shapes. Also thread your ingredients in a pattern that is visually appealing and consistent so you’ll achieve a more beautiful presentation.

I’ve made these the night before and even 2 nights before serving time and they keep extremely well.

The key is to cover them with aluminum foil and keep them refrigerated.

Easy Italian Muffuletta Skewers
So pretty and colorful!

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Easy Italian Muffuletta Skewers

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  • Author: Roz | La Bella Vita Cucina


5 slices of each of the following:

  • Sliced Genoa salami
  • Sliced ham
  • Sliced Prosciutto
  • Sliced Mortadella
  • Sliced Soprasetta
  • Sliced Hot Cappacola
  • Slice Provolone Cheese
  • Sliced Mozzarella Cheese

You’ll also need a can/jar or two of each of the following:

  • roasted red peppers
  • cocktail onions
  • pepperoncini
  • jumbo black olives (pitted)
  • Queen-size pimento-stuffed green olives
  • Optional:  Red wine vinegar and olive oil to drizzle over at time of serving


  1. Layer the first ingredients of meats and cheeses in four separate stacks.
  2. For each stack I put the prosciutto as the first layer (to be seen on the outside of each ‘roll’).  Then I put down a layer of a more mellow flavor such as ham, and at the point of being half way through the meats, layer in the cheese slices.
  3. Roll each of these stacks of meat and cheese very tightly and chill in the refrigerator for a minimum of 1 hour.
  4. Remove from the fridge and slice each roll into 1″ pinwheels.
  5. On each skewer, thread as follows:  pepperoncini first, followed by a 1″ square of roasted red pepper, a large black olive, a tiny white cocktail onion.
  6. Next thread on the chilled meat/cheese pinwheel, followed by a large queen-sized pimento stuffed green olive, and then another meat/cheese pinwheel.
  7. Finish each skewer with the ingredients that you started with only opposite:  tiny white cocktail onion next, followed by a large black olive, 1″ square of roasted red pepper, and a pepperoncini.
  8. Refrigerate half covered in aluminum foil until serving time.
  9. Optional:  Drizzle Red wine vinegar and olive oil over skewers at time of serving.