Mini Muffulettas

Submitted by ratherbeswimmin

"Southern Living"

 

• Ready In: 1hr 30mins
• Ingredients: 14
• Yields: 28 sandwiches

ingredients

• 28 crusty bakery rolls, split (1.1 oz. each)
• 28 thin slices genoa salami (about 3/4 lb.)
• 3⁄4 lb very thinly sliced deli ham
• 28 slices provolone cheese
• pimento stuffed olive, garnish

• Olive Salad

• 1 (12 ounce) jar roasted red bell peppers with garlic and oregano (B&G brand)
• 1 (13 ounce) jar pimento-stuffed Spanish olives, drained
• 1 (6 ounce) can pitted ripe black olives, drained
• 1⁄2 cup coarsely chopped red onion
• 5 pepperoncini peppers, cut in half
• 3 garlic cloves, cut in half
• 2 teaspoons dried Italian seasoning
• 1⁄4 cup olive oil
• 1⁄4 teaspoon fresh ground black pepper

directions

1. Make the Olive Salad: drain roasted red bell peppers; reserve 1 tablespoon of liquid.
2. Pulse all ingredients and reserved liquid in a food processor until coarsely chopped.
3. Cover and store in refrigerator until ready to use.
4. Note--muffulettas are traditionally made with a crusty, round loaf; look for small crusty rolls that are about 1 ounce each and 2 to 4 inches in diameter. Southern Living tested with "water rolls".
5. Arrange bottom half of rolls on work surface.
6. For each sandwich, spoon about 1 tablespoon Olive Salad on a roll bottom.
7. Layer salami, ham, and cheese over salad; spoon 1 tablespoon more Olive Salad over cheese, and cover with top of roll.
8. Cut in half and secure with wooden picks.
9. Garnish, if desired; store in airtight container in refrigerator up to 2 days before serving.