Mini Muffulettas

mini-muffulettas-032

Mini Muffulettas

For the sandwiches:

  • 1 long baguette or ciabatta loaf (about 12 inches)
  • 1 cup olive salad (recipe below)
  • 4 ounces sliced salami
  • 4 ounces sliced provolone cheese
  • 4 ounces pound sliced mortadella or ham
  • 4 ounces sliced mozzarella cheese
  • 4 ounces capicola or sliced prosciutto

For the olive salad:

  • 3 cloves garlic
  • 1 cup green olives
  • 1 cup black olives
  • 2 tablespoons pimentos
  • 2 tablespoons parsley
  • ΒΎ cup olive oil
  • 2 tablespoons white vinegar

For the sandwiches:

  1. Cut baguette in half lengthwise.
  2. Spread olive salad over the inside of both lengths of bread.
  3. On the bottom half, arrange salami, followed by a layer of provolone, ham, and finally mozzarella. Arrange top half of baguette over sandwich.
  4. Cut sandwich into 3-inch squares. Secure each section with a toothpick.
  5. Arrange sandwiches on a platter, cover and refrigerate for at least 2 hours, preferably overnight.

For the olive salad:

  1. Combine garlic cloves, olives and pimentos in a food processor. Pulse until ingredients are coarsely chopped. If you do not have a food processor, ingredients will need to be chopped by hand.
  2. Pour in olive oil and vinegar. Continue to pulse until oil and vinegar are well incorporated.
  3. Transfer to a medium bowl, cover with plastic wrap, and allow to stand overnight.
    Serves 6