Categories: Appetizers, Italian, Pork
Ingredients
- 28 crusty bakery rolls, split (1.1 oz. each)
- 28 thin slices genoa salami (about 3/4 lb.)
- 3/4 lb very thinly sliced deli ham
- 28 slices provolone cheese
- pimento stuffed olive, garnish
- Olive Salad:
- 1 (12 ounce) jar roasted red bell peppers with garlic and oregano (B&G brand)
- 1 (13 ounce) jar pimento-stuffed Spanish olives, drained
- 1 (6 ounce) can pitted ripe black olives, drained
- 1/2 cup coarsely chopped red onion
- 5 pepperoncini peppers, cut in half
- 3 garlic cloves, cut in half
- 2 teaspoons dried Italian seasoning
- 1/4 cup olive oil
- 1/4 teaspoon fresh ground black pepper
Directions
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Make the Olive Salad: drain roasted red bell peppers; reserve 1 tablespoon of liquid.
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Pulse all ingredients and reserved liquid in a food processor until coarsely chopped.
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Cover and store in refrigerator until ready to use.
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Note—muffulettas are traditionally made with a crusty, round loaf; look for small crusty rolls that are about 1 ounce each and 2 to 4 inches in diameter. Southern Living tested with “water rolls”.
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Arrange bottom half of rolls on work surface.
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For each sandwich, spoon about 1 tablespoon Olive Salad on a roll bottom.
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Layer salami, ham, and cheese over salad; spoon 1 tablespoon more Olive Salad over cheese, and cover with top of roll.
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Cut in half and secure with wooden picks.
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Garnish, if desired; store in airtight container in refrigerator up to 2 days before serving.