Mini Muffuletta

READY IN: 25mins
SERVES: 36
YIELD: 3 dozen
UNITS: US

INGREDIENTS

Nutrition
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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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