Mini Muffuletta
Ingredients
- 1 (10 ounce) jar pimento stuffed olives, drained and chopped ⓘ
- 2 (4 1/4 ounce) cans ripe olives, chopped ⓘ
- 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 lb hard salami, thinly sliced ⓘ
- 1/4 lb provolone cheese, sliced ⓘ
- 1/2 lb cotto salami, thinly sliced ⓘ
- 1/4 lb part-skim mozzarella cheese, sliced ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
803
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).