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Photo: Jennifer Davick; Styling: Amy Burke Photo by: Photo: Jennifer Davick; Styling: Amy Burke

Mini Muffulettas

Tailgate Tip: Prepare sandwiches the day before the game. Place in zip-top plastic freezer bags, and refrigerate overnight.

Southern Living SEPTEMBER 2011

  • Yield: Makes 12 appetizer servings
  • Hands-on:25 Minutes
  • Total:25 Minutes

Ingredients

  • 2 (16-oz.) jars mixed pickled vegetables
  • 3/4 cup pimiento-stuffed Spanish olives, chopped
  • 2 tablespoons bottled olive oil-and-vinegar dressing
  • 12 small dinner rolls, cut in half
  • 6 Swiss cheese slices, cut in half
  • 12 thin deli ham slices
  • 12 Genoa salami slices
  • 6 provolone cheese slices, cut in half

Preparation

1. Pulse pickled vegetables in food processor 8 to 10 times or until finely chopped. Stir in olives and dressing.

2. Spread 1 heaping tablespoonful pickled vegetable mixture over cut side of each roll bottom. Top each with 1 Swiss cheese slice half, 1 ham slice, 1 salami slice, 1 provolone cheese slice half, and roll tops. Cover with plastic wrap. Serve immediately, or chill until ready to serve.

Note: We tested with Mezzetta Italian Mix Giardiniera pickled vegetables and Newman's Own Olive Oil & Vinegar dressing.

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Mini Muffulettas recipe

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