MINI MUFFULETTAS

Mini Muffulettas image

Provided by Ree Drummond : Food Network

Time 2h25m

Yield 8 to 12 servings

Number Of Ingredients 19

One 3-ounce jar pimientos, drained
1 cup mixed pitted olives, chopped
1/4 cup mayonnaise
1/4 cup spicy cherry peppers, chopped
1 tablespoon red wine vinegar
1/2 teaspoon dried oregano
3 green onions, thinly sliced
Kosher salt and freshly ground black pepper
One 12-ounce/12-count package Hawaiian bread rolls
1 cup thinly sliced iceberg lettuce
1 teaspoon olive oil
1/2 teaspoon red wine vinegar
6 ounces sliced salami
6 ounces soppressata
6 ounces prosciutto
6 ounces sliced mortadella
6 ounces thin deli-sliced roast beef
6 ounces provolone, sliced
6 ounces mozzarella, sliced

Steps:

For the spicy olive spread: Mix together the pimientos, olives, mayonnaise, peppers, vinegar, oregano, green onions, salt and pepper in a bowl until well combined. Set aside.
For the sandwiches: Without separating the rolls, slice the entire top off the set of Hawaiian rolls. Place the bottoms on a baking sheet.
Lightly dress the iceberg in the olive oil and vinegar, then set aside.
Smear the spicy olive spread on the bottom half of the rolls. Next, layer on half the meats and cheeses. Top with the iceberg, followed by the remaining meats and cheeses. Finally replace the top half of the rolls.
Wrap with plastic wrap or foil and place in the fridge for at least 2 hours or up to 24. Remove to a cutting board, then slice the rolls and serve.