Recipe Of The Day **8-29-12**

[4kidz916]

With college football getting in full swing I though I'd post a recipe that's great for tailgating.  We don't eat salami so I leave that off but we love these sandwiches. 

Photo by: Photo: Jennifer Davick; Styling: Amy Burke

Mini Muffulettas

Tailgate Tip: Prepare sandwiches the day before the game. Place in zip-top plastic freezer bags, and refrigerate overnight.

Southern Living SEPTEMBER 2011

• Yield: Makes 12 appetizer servings
• Hands-on:25 Minutes
• Total:25 Minutes

Ingredients

• 2 (16-oz.) jars mixed pickled vegetables
• 3/4 cup pimiento-stuffed Spanish olives, chopped
• 2 tablespoons bottled olive oil-and-vinegar dressing
• 12 small dinner rolls, cut in half

• 6 Swiss cheese slices, cut in half
• 12 thin deli ham slices
• 12 Genoa salami slices
• 6 provolone cheese slices, cut in half

Preparation

1. Pulse pickled vegetables in food processor 8 to 10 times or until finely chopped. Stir in olives and dressing.

2. Spread 1 heaping tablespoonful pickled vegetable mixture over cut side of each roll bottom. Top each with 1 Swiss cheese slice half, 1 ham slice, 1 salami slice, 1 provolone cheese slice half, and roll tops. Cover with plastic wrap. Serve immediately, or chill until ready to serve.

Note: We tested with Mezzetta Italian Mix Giardiniera pickled vegetables and Newman's Own Olive Oil & Vinegar dressing.

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[Stacie03]

 I love a good sub, but I think I'd pass on this one.  I'm not a fan of the pickled veggies.  Thanks for sharing!

[SweetLuci]

 I love Muffulettas. So delicious. Just wish I could get the olive salad that they use on them in New Orleans.