Mediterranean meets comfort food when French rolls are slathered with olive spread and stuffed with layers of salami and cheese. You can make these muffulettas the night before and cut them into appetizer-sized slices just before serving. —Gareth Craner, Minden, Nevada
Mini Muffuletta
Mini Muffuletta
Prep Time
25 min
Yield
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 hard salami, provolone cheese, cotto salami and mozzarella cheese. Replace tops.
- Wrap tightly. Refrigerate overnight. Cut each into 6 wedges; secure sandwiches with toothpicks.
Nutrition Facts
1 wedge: 119 calories, 8g fat (3g saturated fat), 16mg cholesterol, 537mg sodium, 7g carbohydrate (0 sugars, 0 fiber), 6g protein.
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