Mini Muffuletta

Mini Muffuletta
Staff Writer
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
216
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
15g
21%
Sugar
2g
2%
Saturated Fat
9g
38%
Cholesterol
56mg
19%
Carbohydrate, by difference
8g
6%
Protein
11g
24%
Vitamin A, RAE
26µg
4%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
10µg
11%
Calcium, Ca
102mg
10%
Choline, total
15mg
4%
Folate, total
18µg
5%
Iron, Fe
2mg
11%
Magnesium, Mg
15mg
5%
Niacin
2mg
14%
Phosphorus, P
131mg
19%
Selenium, Se
5µg
9%
Sodium, Na
535mg
36%
Vitamin D (D2 + D3)
1µg
7%
Water
25g
1%
Zinc, Zn
2mg
25%