Mini Muffuletta
- Reviews 2
Ready In: 25 mins
Serves: 36
Yields: 3 dozen
Ingredients
- 1 (10 ounce) jar pimento stuffed olives, drained and chopped
- 2 (4 1/4ounce) cans ripe olives, chopped
- 2 tablespoons balsamic vinegar
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 6 French rolls, split
- 1⁄2 lb hard salami, thinly sliced
- 1⁄4 lb provolone cheese, sliced
- 1⁄2 lb cotto salami, thinly sliced
- 1⁄4 lb part-skim mozzarella cheese, sliced
Directions
- 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.
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