Taste of Home
Mini Muffuletta
TOTAL TIME: Prep: 25 min. + chilling
YIELD: 3 dozen.
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
Ingredients
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1 cup pimiento-stuffed olives, drained and chopped
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1 can (4-1/4 ounces) chopped ripe olives
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1 tablespoon balsamic vinegar
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1-1/2 teaspoons red wine vinegar
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1-1/2 teaspoons olive oil
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1 garlic clove, minced
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1/2 teaspoon dried basil
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1/2 teaspoon dried oregano
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6 French rolls, split
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1/2 pound thinly sliced hard salami
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1/4 pound sliced provolone cheese
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1/2 pound thinly sliced cotto salami
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1/4 pound sliced part-skim mozzarella cheese
Directions
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1.
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).
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2.
Spread olive mixture over tops and bottoms of rolls. On roll bottoms, layer hard salami, provolone cheese, cotto salami and mozzarella cheese. Replace tops.
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3.
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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