Olive Salad:
- 1/2 cup large Greek black olives, drained, pitted, chopped
- 1/2 cup extra-virgin olive oil
- 1/2 (16 oz.) jar Italian Mix Giardiniera, drained, diced
- 1 tablespoon capers, drained, chopped
- 2 cloves garlic, minced
- 1/2 teaspoons Italian seasoning
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon celery seeds
Mini Sandwiches:
- 12 small deli rolls, cut in half
- 12 thin mozzarella cheese slices
- 12 thin deli ham slices
- 12 thin provolone cheese slices
- 12 Genoa salami slices
- Salt and Pepper, to taste
Preheat oven to 350 degrees F.
Mix the first 8 ingredients in a bowl with salt and pepper. Set aside.
Top each roll with 1 mozzarella cheese slice, 1 ham slice, 1 provolone cheese slice, 1 salami slice and 1-2 tablespoons olive salad. Cover with roll tops, and wrap sandwiches together in a large piece of aluminum foil. Place on a baking sheet. Bake for 10 to 12 minutes or until cheeses are melted. Note: Store extra olive salad in a sealed container for up to 4-5 days.
Info:
A traditional style muffuletta sandwich consists of a muffuletta loaf split horizontally and covered with layers of marinated olive salad, mortadella, salami, mozzarella, ham, and provolone. The sandwich is sometimes heated to soften the provolone.[3] Quarter, half, and full-sized muffulettas are sold.
The signature olive salad consists of olives diced with the celery, cauliflower and carrot found in a jar of giardiniera, seasoned with oregano and garlic, covered in olive oil, and allowed to combine for at least 24 hours.
Sponsor: Dan’s Market
