Mini Muffuletta
February 27, 2014
Taste of Home
People love these hearty little sandwich wedges. The recipe is great for a party and can be made the day before.
— Gareth Craner, Minden, Nevada
For more recipes, visit Taste of Home
12
Servings
324
Calories Per Serving
Deliver Ingredients
Ingredients
- 1 10-ounce jarpimiento-stuffed olives, drained and chopped
- 2 4.5-ounce cans 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
Directions
In a large bowl, combine the first eight ingredients; set aside. Hollow out tops and bottoms of rolls, leaving 3/4-inch 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.
Nutritional Facts
Total Fat
24g
36%
Sugar
0.7g
N/A
Saturated Fat
8g
42%
Cholesterol
56mg
19%
Protein
15g
29%
Carbs
14g
5%
Vitamin A
54µg
6%
Vitamin B12
0.6µg
10.7%
Vitamin B6
0.2mg
10.1%
Vitamin C
0.6mg
1.1%
Vitamin D
0.4µg
0.1%
Vitamin E
1mg
6%
Vitamin K
4µg
5%
Calcium
196mg
20%
Fiber
2g
8%
Folate (food)
8µg
N/A
Folate equivalent (total)
34µg
9%
Folic acid
15µg
N/A
Iron
3mg
15%
Magnesium
19mg
5%
Monounsaturated
12g
N/A
Niacin (B3)
3mg
16%
Phosphorus
178mg
25%
Polyunsaturated
3g
N/A
Potassium
192mg
5%
Riboflavin (B2)
0.2mg
11.1%
Sodium
1254mg
52%
Thiamin (B1)
0.3mg
16.8%
Trans
0.2g
N/A
Zinc
2mg
12%
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