February 21, 2009

Tonight is our annual Bunco Slumber Party at Christa's in Wimberley. We each bring a dish to share and I'm taking Mini Muffuletta's...except they didn't have any French Rolls at H.E.B. so there's no "mini" about it. Well, I am cutting it into bite sized pieces....

Mini Muffulettas

1 10 oz jar pimento-stuffed olives, drained and chopped
2 cans chopped ripe olives
2 T balsamic vinegar
1 T red wine vinegar
1 T olive oil
3 garlic cloves, minced
1 tsp. dried basil
1 tsp. dried oregano
6 French rolls, split (remember I couldn't find them, so I'm using a loaf)
1/2 lb. thinkly sliced hard salami
1/4 lb. sliced provolone cheese
1/2 lb. thinly sliced cotto salami (wasn't available, so I chose Genoa)
1/4 lb. sliced mozzarella cheese


In a large bowl, combine first eight ingredients; set aside.



Hollow out tops and bottoms of rolls, leaving 3/4 inch shells (discard removed bread or save for another use).

Spread olive mixture over tops and bottoms of rolls. On roll bottoms, layer the hard salami, provolone, cotto (Genoa) salami, and mozzarella cheese. Replace tops. Wrap tightly in plastic wrap and refrigerate overnight. Cut each into wedges; secure with toothpicks.

(Taste of Home December/January 2009)