Mini Muffuletta
Makes: 3 dozen / Total Time: 25 mins
Ingredients:
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1 cup pimiento-stuffed olives, drained and chopped
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1 can (4-1/4 ounces) chopped ripe olives
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1 tablespoon balsamic vinegar
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1-1/2 teaspoons red wine vinegar
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1-1/2 teaspoons olive oil
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1 garlic clove, minced
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1/2 teaspoon dried basil
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1/2 teaspoon dried oregano
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6 French rolls, split
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1/2 pound thinly sliced hard salami
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1/4 pound sliced provolone cheese
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1/2 pound thinly sliced cotto salami
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1/4 pound sliced part-skim mozzarella cheese
Directions:
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In a large bowl, combine the first 8 ingredients; set aside. Hollow out tops and bottoms of rolls, leaving 3/4-in. shells (discard removed bread or save for another use).
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Spread olive mixture over tops and bottoms of rolls. On roll bottoms, layer with hard salami, provolone cheese, cotto salami and mozzarella cheese. Replace tops.
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Wrap tightly. Refrigerate overnight. Cut each into 6 wedges; secure with toothpicks.