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Mini Muffuletta

People love these hearty little sandwich wedges. The recipe is great for a party and can be made the day before.—Gareth Craner, Minden, Nevada
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    3 dozen

Ingredients

  • 1 cup pimiento-stuffed olives, drained and chopped
  • 1 can (4-1/4 ounces) chopped ripe olives
  • 1 tablespoon balsamic vinegar
  • 1-1/2 teaspoons red wine vinegar
  • 1-1/2 teaspoons olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon dried basil
  • 1/2 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

Directions

  • In a large bowl, combine the first 8 ingredients; set aside. Hollow out tops and bottoms of rolls, leaving 3/4-in. shells (discard removed bread or save for another use).
  • Spread olive mixture over tops and bottoms of rolls. On roll bottoms, layer with hard salami, provolone cheese, cotto salami and mozzarella cheese. Replace tops.
  • Wrap tightly. Refrigerate overnight. Cut each into 6 wedges; secure with toothpicks.
Nutrition Facts
1 each: 119 calories, 8g fat (3g saturated fat), 16mg cholesterol, 537mg sodium, 7g carbohydrate (0 sugars, 0 fiber), 6g protein.

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