Mini Muffalettas and Olive Salad | Paula Deen

Ingredients

• 1 loaf (or Jewish rye) pumpernickel bread
• 4 tablespoons softened Butter
• 1 lb thinly sliced genoa salami
• 1 lb thinly sliced deli ham
• 1 lb thinly sliced pepperoni
• 3/4 lb thinly sliced provolone
• 3/4 lb thinly sliced mozzarella
• 3 large cloves crushed garlic
• 1 cup chopped green olives stuffed with pimento
• 1 cup (or ripe black olives) pitted and chopped kalamata olives
• 1/4 cup finely chopped celery
• 1/2 cup chopped roasted red peppers
• 3/4 cup Olive oil
• 2 tablespoons white wine vinegar
• 3 tablespoons chopped fresh parsley
• 1/2 teaspoon Italian seasoning