MINI MUFFALETTAS RECIPES

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MINI MUFFULETTA RECIPE: HOW TO MAKE IT



Mini Muffuletta Recipe: How to Make It image

People love these hearty little sandwich wedges. The recipe is great for a party and can be made the day before.—Gareth Craner, Minden, Nevada

Provided by Taste of Home

Categories     Appetizers

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0 minutes

Yield 3 dozen.

Number Of Ingredients 13

1 cup pimiento-stuffed olives, drained and chopped
1 can (4-1/4 ounces) chopped ripe olives
1 tablespoon balsamic vinegar
1-1/2 teaspoons red wine vinegar
1-1/2 teaspoons olive oil
1 garlic clove, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
6 French rolls, split
1/2 pound thinly sliced hard salami
1/4 pound sliced provolone cheese
1/2 pound thinly sliced cotto salami
1/4 pound sliced part-skim mozzarella cheese

Steps:

  • In a large bowl, combine the first 8 ingredients; set aside. Hollow out tops and bottoms of rolls, leaving 3/4-in. shells (discard removed bread or save for another use)., Spread olive mixture over tops and bottoms of rolls. On roll bottoms, layer with hard salami, provolone cheese, cotto salami and mozzarella cheese. Replace tops. , Wrap tightly. Refrigerate overnight. Cut each into 6 wedges; secure with toothpicks.

Nutrition Facts : Calories 119 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 16mg cholesterol, SodiumContent 537mg sodium, CarbohydrateContent 7g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 6g protein.

MINI MUFFULETTA RECIPE: HOW TO MAKE IT - TASTE OF HOME



Mini Muffuletta Recipe: How to Make It - Taste of Home image

People love these hearty little sandwich wedges. The recipe is great for a party and can be made the day before.—Gareth Craner, Minden, Nevada

Provided by Taste of Home

Categories     Appetizers

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0 minutes

Yield 3 dozen.

Number Of Ingredients 13

1 cup pimiento-stuffed olives, drained and chopped
1 can (4-1/4 ounces) chopped ripe olives
1 tablespoon balsamic vinegar
1-1/2 teaspoons red wine vinegar
1-1/2 teaspoons olive oil
1 garlic clove, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
6 French rolls, split
1/2 pound thinly sliced hard salami
1/4 pound sliced provolone cheese
1/2 pound thinly sliced cotto salami
1/4 pound sliced part-skim mozzarella cheese

Steps:

  • In a large bowl, combine the first 8 ingredients; set aside. Hollow out tops and bottoms of rolls, leaving 3/4-in. shells (discard removed bread or save for another use)., Spread olive mixture over tops and bottoms of rolls. On roll bottoms, layer with hard salami, provolone cheese, cotto salami and mozzarella cheese. Replace tops. , Wrap tightly. Refrigerate overnight. Cut each into 6 wedges; secure with toothpicks.

Nutrition Facts : Calories 119 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 16mg cholesterol, SodiumContent 537mg sodium, CarbohydrateContent 7g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 6g protein.

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MINI MUFFULETTA RECIPE: HOW TO MAKE IT
People love these hearty little sandwich wedges. The recipe is great for a party and can be made the day before.—Gareth Craner, Minden, Nevada
From tasteofhome.com
Reviews 4.8
Total Time 25 minutes
Category Appetizers
Cuisine North America, Cajun
Calories 119 calories per serving
  • In a large bowl, combine the first 8 ingredients; set aside. Hollow out tops and bottoms of rolls, leaving 3/4-in. shells (discard removed bread or save for another use)., Spread olive mixture over tops and bottoms of rolls. On roll bottoms, layer with hard salami, provolone cheese, cotto salami and mozzarella cheese. Replace tops. , Wrap tightly. Refrigerate overnight. Cut each into 6 wedges; secure with toothpicks.
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