Easy Mini Muffuletta for Mardi Gras
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.
Recipe and Photo:
Foodista / CC BY