Mini Muffulettas

• 28 crusty bakery rolls, split (1.1 oz. each)
• 28 thin slices genoa salami (about 3/4 lb.)
• 34 lb very thinly sliced deli ham
• 28 slices provolone cheese
• pimento stuffed olive, garnish
• 1 (12 ounce) jarroasted red bell peppers with garlic and oregano (B&G brand)
• 1 (13 ounce) jarpimento-stuffed Spanish olives, drained
• 1 (6 ounce) canpitted ripe black olives, drained
• 12 cup coarsely chopped red onion
• 5 pepperoncini peppers, cut in half
• 3 garlic cloves, cut in half
• 2 teaspoons dried Italian seasoning
• 14 cup olive oil
• 14 teaspoon fresh ground black pepper

1. Make the Olive Salad: drain roasted red bell peppers; reserve 1 tablespoon of liquid.
2. Pulse all ingredients and reserved liquid in a food processor until coarsely chopped.
3. Cover and store in refrigerator until ready to use.
4. Note--muffulettas are traditionally made with a crusty, round loaf; look for small crusty rolls that are about 1 ounce each and 2 to 4 inches in diameter.
5. Southern Living tested with "water rolls".
6. Arrange bottom half of rolls on work surface.
7. For each sandwich, spoon about 1 tablespoon Olive Salad on a roll bottom.
8. Layer salami, ham, and cheese over salad; spoon 1 tablespoon more Olive Salad over cheese, and cover with top of roll.
9. Cut in half and secure with wooden picks.
10. Garnish, if desired; store in airtight container in refrigerator up to 2 days before serving.

crusty bakery rolls, thin slices genoa salami, very, provolone cheese, olive, jarroasted red bell peppers, spanish olives, canpitted ripe black olives, red onion, pepperoncini peppers, garlic, italian seasoning, olive oil, ground black pepper

Taken from www.food.com/recipe/mini-muffulettas-396264 (may not work)