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
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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.