Prep 25 mins
Cook 0 mins
These hearty sandwiches are great for holiday parties or any get-together. Recipe is from Taste of Home. This requires no cooking time. These can be made the day before. They need to refrigerate overnight (not included in prep time).
- 283.49 g jar pimento stuffed olives, drained and chopped
- 2 (240.97 g) can ripe olives, chopped
- 29.58 ml balsamic vinegar
- 14.79 ml red wine vinegar
- 14.79 ml olive oil
- 3 garlic cloves, minced
- 4.92 ml dried basil
- 4.92 ml dried oregano
- 6 French rolls, split
- 226.79 g hard salami, thinly sliced
- 113.39 g provolone cheese, sliced
- 226.79 g cotto salami, thinly sliced
- 113.39 g part-skim mozzarella cheese, sliced
- In large bowl, combine the first eight ingredients, set aside.
- Hollow out tops and bottoms of rolls, leaving 3/4-inch shells (discard removed bread or save for another use).
- Spread olive mixture over tops and bottoms of rolls.
- On roll bottoms, layer the hard salami, provolone cheese, cotto salami and mozzarella cheese.
- Replace tops.
- Wrap tightly in plastic wrap.
- Refrigerate overnight.
- Cut each into wedges; secure with toothpicks.
Wonderful! My guests enjoyed this as much as I did. It was sooo hearty and delicious! I made this the night before serving it to some friends for lunch. I wrapped it very tightly in plastic wrap, then set a 5-lb brick of cheese on top to "squish" it all together (having read at one point that muffuletta sandwiches are pressed like that). The pressing seemed to help hold it all together after slicing and serving. It was very flavorful! Thanks so much for posting, Lainey! Made for Everyday is a Holiday tag game.
I left out the meat to make these vegetarian, and they were very good! I used Monterey Jack, Swiss and Cheddar cheese. I loved the olive mixture! Thank you Lainey! Made for Photo Tag.