Mini Muffuletta

Louisiana sandwich with Italian cold cuts and olive salad.

OLIVE SALAD
Combine the following in a blender
3/4 Cups Pimento stuffed green olives
1/4 Cups black olives
1/4 Cups Calamata olives
1/3 Cup Giardiniera
Two (2) TBSP Capers
Two Pepperoncini with stems removed
Two (2) Tsp Italian seasoning
One (1) TBSP dried parsley
Juice from 1/2 lemon
1/3 cup Olive oil
Pinch black pepper and salt

Blend and drizzle in a tablespoon or two of oil while blending to achieve desired consistency.
Remove to a bowl, taste and adjust seasoning to taste.

Place olive salad in fridge for a few hours to overnight. Remove an hour before sandwich prep to allow olive salad to come up to room temp a bit.

Slice Ciabatta rolls down middle.
Slather a layer of olive salad, thin on bottom bun.
Lay down a slice of Provolone cheese
Lay down mortadella Bologna.
Lay down Salami slices
Lay down Capocollo slices
Lay down any additional Italian style cold cuts of choice and top with a slice of Mozzarella cheese.
Slather a layer of olive salad on top bun thinly.
Lay top bun on, place sandwiches on a sheet pan, cover with foil and place into oven at 200 for about 25 minutes or until you can smell the meats getting fragrant.