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Mini Muffaletta Sandwiches

Name: Mini Muffaletta Sandwiches
Prep time: 25 min
Total time: 2 h 25 min
Yield: 8
Ingredients: 2/3 cup mixed pitted olives, coarsely chopped; 2/3 cup giardiniera Italian pickled vegetables, coarsely chopped; 1 teaspoon Italian herb seasoning; 1 tablespoon olive oil; 1 clove garlic, finely chopped; 1/4 teaspoon crushed red pepper flakes; 4 large (3 oz each) round Italian rolls, cut in half horizontally; 8 slices Genoa salami (from 4 oz package); 8 slices mortadella (about 4 oz); 12 slices prosciutto (two 3-oz packages); 4 slices provolone cheese (about 3 oz); 4 slices mozzarella cheese (about 3 oz)

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Prep 25 min
Total 2 hr 25 min
Servings 8

It’s everything you love about the big New Orleans classic, but mini! What sets these little guys apart from other picnic sandwiches is the chunky olive salad and mix of Italian cold cuts loaded into each bite. MORE+ LESS-

By Tablespoon Kitchens

Updated May 2, 2017

Ingredients

2/3

cup mixed pitted olives, coarsely chopped

2/3

cup giardiniera Italian pickled vegetables, coarsely chopped

teaspoon Italian herb seasoning

tablespoon olive oil

clove garlic, finely chopped

1/4

teaspoon crushed red pepper flakes

large (3 oz each) round Italian rolls, cut in half horizontally

slices Genoa salami (from 4 oz package)

slices mortadella (about 4 oz)

slices prosciutto (two 3-oz packages)

slices provolone cheese (about 3 oz)

slices mozzarella cheese (about 3 oz)

Steps

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1

In small bowl, stir olives, giardiniera, Italian seasoning, oil, garlic and pepper flakes together until well mixed. Place roll halves on work surface, cut sides up. Tear bread from top and bottom halves, leaving about a 1/2-inch shell. Divide olive mixture among tops and bottoms of rolls.
2

Layer salami, mortadella, prosciutto and cheeses on roll bottoms. Replace roll tops; wrap each sandwich with plastic food wrap, lightly pressing each sandwich. Refrigerate at least 2 hours but no longer than 12 hours.
3

When ready to serve, unwrap, and cut in half.

Expert Tips

These sandwiches can be made ahead, tightly wrapped and stored for up to 2 hours in the refrigerator.
The torn-out bread can be turned into bread crumbs. Tear into small pieces, and mix with 1 teaspoon oil in small bowl; spread on cookie sheet. Toast in 350°F oven 10 to 12 minutes, stirring occasionally, until golden brown. Cool, and store in airtight container.