MINI-MUFFALETTAS (This recipe is adapted from Southern Living.)
Mini Muffalettes packed with pickled veggies, olives, cheese, and ham—perfect tailgating fare!
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Cooking tools:
- Food processor
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Colander
- Mixing bowl
- Spoon
- Plastic wrap
- Serving platter
Ingredients
- 2 (16-oz.) jars drained, 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
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