Courtesy Helen Lampkin
Mini Muffalettas
For the Olive Salad*
1 teaspoon anchovy paste
1 clove garlic, smashed
⅓ cup olive oil
½ cup pimento stuffed olives, chopped
½ cup Kalamata olives, chopped
½ cup pickled giardiniera chopped
2 tablespoons flat leaf parsley, chopped
½ teaspoon dried oregano
½ teaspoon freshly ground black pepper
For the Sandwich
6 small ciabatta rolls
½ lb. thin slice Italian salami
1/4 lb. thin slice deli ham
⅓ lb. thin slice provolone
¼ lb. thin slice ham
Prepare olive salad. Slice ciabatta in half horizontally. Remove some of the soft inner bread. On bottom half, layer salami,Olive salad, cheese, ham and more olive salad.Cover with top half of bread. Place in a covered container and refrigerate for up to 1 hour.
*Olive salad can be prepared a few days ahead. Place in airtight container and refrigerate until ready to use.
yield 6 sandwiches