12 slider size sandwiches
12 slider rolls
6-8 ounces Genoa salami
6-8 ounces capicola
6-8 ounces bologna
6-8 ounces provolone cheese
approx. 1/4 cup olive oil
1 cup diced pitted mixed Mediterranean olives
1 cup well drained diced giardineira vegetables (see hints below)
Take a minute to dice a handful of pitted Mediterranean style olives and also drain and dice an equal amount of the giardineira vegetables.
Then combine both of those with a good splash of extra virgin olive oil.
There are no exact sliced meats or cheeses for these sandwiches but I'm using a combination of Genoa salami, capicola and bologna and also sliced provolone cheese.
Cut the sliced meats and cheese into sizes that are similar to the size of the slider rolls.
Top the bottom half of each slider roll with a generous spoonful of the olive salad and top that with 2-3 slices of each type of meat and 1 -2 slices of cheese and then drizzle the top halves of the slider rolls with a little olive oil and then place those on top and they're good to go.
Muffaletta sandwiches are of Italian heritage made famous in New Orleans and they're basically a cold cut and cheese sandwich layered with a chopped olive and pickled vegetable salad.
The Italian style pickled vegetables are called "giardineira" and you can find them in the Italian section of larger supermarkets.
It's not a classic addition but a little Dijon mustard is a nice touch.