Mini Muffulettas

Prep Time: 1 Minutes

Cook Time: 0 Minutes

Ready In: 1 Minutes

Servings: 6

Southern Living

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

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.

By RecipeOfHealth.com