Mini Muffuletta Sandwiches
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1 hr
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1 serving
Enjoy the bold, zesty flavors of Mini Muffuletta Sandwiches. Layers of savory Italian deli meats, Provolone cheese, and a tangy olive tapenade, all piled high on our soft Big & Fluffy Hawaiian dinner rolls for a mouthwatering bite-sized feast.
Ingredients
1 package
32 ounces
giardiniera mixed vegetables, hot or mild
½
cup pimento-stuffed Spanish olives, chopped
¼
cup Kalamata olives, chopped
¼
cup black olives, chopped
2 tablespoons
olive oil and vinegar dressing
6 slices
Swiss cheese, cut in half diagonally
6 slices
provolone cheese, cut in half diagonally
12 slices
deli ham, thinly sliced
12 slices
Genoa salami
Creole
Mustard*
Directions for *Creole Mustard
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Step 1
In a small bowl, combine ingredients and mix until smooth. Adjust seasoning to taste, if needed. Let the Creole Mustard stand for 30 minutes.
Directions for **Creole Seasoning
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Step 1
In a small bowl, mix all ingredients together and set aside.
Directions for Mini Muffuletta Sandwiches
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Step 1
Pulse giardiniera vegetables in food processor until coarsely chopped, not pureed. Add chopped olives, oil, and vinegar dressing. Mix together and set aside.
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Step 2
Cut your dinner rolls in half and layer the bottom half of the sliced dinner rolls withSwiss cheese, ham, salami and provolone.Top with 1-2 tablespoons of vegetable mixture on the meats and cheeses. Apply Creole mustard to top of sliced rolls, if desired.
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Step 3
Sandwiches can be served warm or cold. For warm sandwiches, place completed Mini Muffuletta Sandwiches on a baking sheet lined with parchment paper and cover with aluminum foil. Place in oven for 10-12 minutes at 350 degrees, until cheese is slightly melted.
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Step 4
Serve and enjoy your Mini Muffuletta Sandwiches!
