Mini Muffulettas

Name: Mini Muffulettas
Ingredients: 28 crusty bakery rolls, split (1.1 oz. each); 28 thin slices genoa salami (about 3/4 lb.); 34 lb very thinly sliced deli ham; 28 slices provolone cheese; pimento stuffed olive, garnish; 1 (12 ounce) jarroasted red bell peppers with garlic and oregano (B&G brand); 1 (13 ounce) jarpimento-stuffed Spanish olives, drained; 1 (6 ounce) canpitted ripe black olives, drained; 12 cup coarsely chopped red onion; 5 pepperoncini peppers, cut in half; 3 garlic cloves, cut in half; 2 teaspoons dried Italian seasoning; 14 cup olive oil; 14 teaspoon fresh ground black pepper

14 ingredients

1 steps

Ingredients

28 crusty bakery rolls, split (1.1 oz. each)
28 thin slices genoa salami (about 3/4 lb.)
34 lb very thinly sliced deli ham
28 slices provolone cheese
pimento stuffed olive, garnish
1 (12 ounce) jarroasted red bell peppers with garlic and oregano (B&G brand)
1 (13 ounce) jarpimento-stuffed Spanish olives, drained
1 (6 ounce) canpitted ripe black olives, drained
12 cup coarsely chopped red onion
5 pepperoncini peppers, cut in half
3 garlic cloves, cut in half
2 teaspoons dried Italian seasoning
14 cup olive oil
14 teaspoon fresh ground black pepper

Directions

1

["Make the Olive Salad: drain roasted red bell peppers; reserve 1 tablespoon of liquid.", "Pulse all ingredients and reserved liquid in a food processor until coarsely chopped.", "Cover and store in refrigerator until ready to use.", "Note--muffulettas are traditionally made with a crusty, round loaf; look for small crusty rolls that are about 1 ounce each and 2 to 4 inches in diameter.", "Southern Living tested with \"water rolls\"".""