Mini Muffulettas

Tailgate Tip: Prepare sandwiches the day before the game. Place in zip-top plastic freezer bags, and refrigerate overnight

Mini Muffulettas

Photo by Tufgrlz B.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    (16-oz.) jars mixed pickled vegetables

  • ¾

    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

Directions

1. Pulse pickled vegetables in food processor 8 to 10 times or until finely chopped. Stir in olives and dressing. 2. Spread 1 heaping tablespoonful pickled vegetable 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. Note: tested with Mezzetta Italian Mix Giardiniera pickled vegetables and Newman's Own Olive Oil & Vinegar dressing.


Nutrition

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