Lunch: Mini Muffalettas and Olive Salad

Small, meaty sandwiches done in the New Orleans style with an olive salad topping, perfect for your next jamboree (or lunch).

Ingredients

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

Instructions

In a medium-sized bowl, mix garlic, olives, celery, parsley, roasted red peppers, olive oil, white wine vinegar and Italian seasoning.
Cut each slice of bread into 4 equal pieces. Cut meat into similarly sized squares.
Spread a thin layer of butter on each slice of bread. Layer meats and cheese onto each slice, starting with salami, then provolone, ham, mozzarella and finally, pepperoni. Top each square with a spoonful of olive salad.

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