Hot Muffuletta

• 1 10-ounce jar green olives with pimientos, drained and chopped
• 1 1/2 teaspoons dried oregano
• 1 clove garlic, minced
• 3 tablespoons olive oil
• 1/4 cup chopped fresh parsley
• 4 large, crusty rolls, split
• 1/2 pound sliced hard salami
• 1/2 pound sliced ham
• 1/2 pound sliced provolone

1. Heat the oven to 350.
2. In a small bowl, combine the chopped olives with the oregano, garlic, oil, and parsley.
3. Spread some of the olive mixture on the bottom half of each roll.
4. Top the olive salad with the salami, ham, and provolone.
5. Cover with the tops of the rolls and then wrap each sandwich in aluminum foil.
6. Bake until the cheese melts, about 15 minutes.

pimientos, oregano, clove garlic, olive oil, parsley, crusty rolls, hard salami, ham, provolone

Taken from www.foodandwine.com/recipes/hot-muffuletta (may not work)