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Mini Muffuletta

 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
36 ServingsPrep: 25 min. + chilling

Ingredients

  • 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

Directions

  • In a large bowl, combine the 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).
  • 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 in plastic wrap. Refrigerate overnight. Cut each into
  • six wedges; secure with toothpicks. Yield: 3 dozen.

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Mini Muffuletta (continued)

Nutritional Facts: 1 wedge equals 119 calories, 8 g fat (3 g saturated fat), 16 mg cholesterol, 537 mg sodium, 7 g carbohydrate, trace fiber, 6 g protein.