Easy Mini Muffuletta for Mardi Gras

Ingredients

• 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

Instructions

1. 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). ?
2. 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. ?
3. Wrap tightly in plastic wrap. Refrigerate overnight. Cut each into six wedges; secure with toothpicks.