Mini Muffuletta From Taste of Home Church Supper Recipes
Everyone likes the bold flavors in these easy sandwich wedges. The recipe is great for parties or taking along to sporting events.—GARETH CRANER MINDEN, NV
PREP: 25 MIN. + CHILLING • MAKES: 3 DOZEN
1 jar (10 ounces) pimiento-stuffed olives, drained and chopped
2 cans (4 1/4 ounces each) chopped ripe olives
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 pound thinly sliced hard salami
1/4 pound sliced provolone cheese
1/2 pound thinly sliced cotto salami
1/4 pound sliced part-skim mozzarella cheese
1. In a large bowl, mix first eight ingredients; set aside. Hollow out tops and bottoms of rolls, leaving 3/4-in. shells (discard removed bread or save for another use).
2. Spread olive mixture over tops and bottoms of rolls. On the roll bottoms, layer with hard salami, provolone cheese, cotto salami and mozzarella cheese. Replace tops.
3. Wrap muffuletta tightly in plastic wrap. Refrigerate overnight. Cut each into six wedges; secure with toothpicks.
