Photo: Jennifer Davick; Styling: Amy Burke
Hands-on Time
25 Mins
Total Time
25 Mins
Yield
Makes 12 servings

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.

How to Make It

Step 1

Pulse pickled vegetables in food processor 8 to 10 times or until finely chopped. Stir in olives and dressing.

Step 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.

Step 3

Note: We tested with Mezzetta Italian Mix Giardiniera pickled vegetables and Newman's Own Olive Oil & Vinegar dressing.