Food and Recipes Recipes Mini Muffulettas 3.0 (2) 2 Reviews These hand-held sliders disappear like hotcakes at any party. Stuffed with layers of cheese, cold cut, and pickled vegetables, these are sure to please the crowd this summer. Test Kitchen Tip: You can prepare the muffulettas the day before, store in zip-top plastic freezer bags, and refrigerate overnight. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on June 18, 2018 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Davick; Styling: Amy Burke Hands On Time: 25 mins Total Time: 25 mins Yield: 12 servings Ingredients 2 (16-oz.) jars mixed pickled vegetables 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 Directions Pulse pickled vegetables in food processor 8 to 10 times or until finely chopped. Stir in olives and dressing. 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 tested with Mezzetta Italian Mix Giardiniera pickled vegetables and Newman's Own Olive Oil & Vinegar dressing. Rate it Print