MINI-MUFFALETTAS (This recipe is adapted from Southern Living.)
2 (16-oz.) jars drained, mixed pickled vegetables
3/4 cup pimiento-stuffed Spanish olives, chopped
2 tablespoons bottled olive oil-and-vinegar dressing
12 small dinner rolls, cut in half
6 Swiss cheese slices, cut in half
12 thin deli ham slices
12 Genoa salami slices
6 provolone cheese slices, cut in half
Pulse pickled vegetables in food processor 8 to 10 times or until finely chopped. Stir in olives and dressing.
Spread 1 heaping tablespoonful pickled vegetable/olive mixture over cut side of each roll bottom.
Top each with 1 Swiss cheese slice half, 1 ham slice, 1 salami slice, 1 provolone cheese slice half, and roll tops.
Cover with plastic wrap. Serve immediately, or chill until ready to serve.
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