MINI MUFFULETTAS

Mini Muffulettas

2 (16-oz.) jars mixed pickled vegetables (giardinera)

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 

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 used half Mezzetta Hot Italian Mix Giardiniera pickled vegetables, half pickled cocktail onions and Newman's Own Olive Oil & Vinegar dressing.