These scrumptious mini muffaletta sandwiches are the perfect New Orleans snack for your Fat Tuesday spread! French rolls are stuffed with beautiful layers of provolone cheese, two types of salami, olives, herbs and spices. They may come in a smaller package than the traditional muffaletta sandwich but these mini versions are sure to satisfy the hearty appetite!
Courtesy of Taste of Home
Makes 3 dozen
1 jar (10 ounces) pimiento-stuffed olives, drained and chopped
2 cans (4-1/4 ounces each) chopped ripe olives
2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon olive oil
3 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
6 French rolls, split
1/2 pound thinly sliced hard salami
1/4 pound sliced provolone cheese
1/2 pound thinly sliced cotto salami
1/4 pound sliced part-skim mozzarella cheese
In a large bowl, combine the first eight ingredients; set aside. Hollow out tops and bottoms of rolls, leaving 3/4-in. shells (discard removed bread or save for another use).
Spread olive mixture over tops and bottoms of rolls. On roll bottoms, layer with hard salami, provolone cheese, cotto salami and mozzarella cheese. Replace tops.
Wrap tightly in plastic wrap. Refrigerate overnight. Cut each into six wedges; secure with toothpicks. Yield: 3 dozen.
Nutrition Facts: 1 wedge equals 119 calories, 8 g fat (3 g saturated fat), 16 mg cholesterol, 537 mg sodium, 7 g carbohydrate, trace fiber, 6 g protein.
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