Muffuletta rolls

Votes: 1

Time: 2 hours.
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 286, total fat 20 G., saturated fats 7 G., proteins 13 G., carbohydrates 14 G., fiber 1 G., cholesterol 39 mg, sodium 907 mg, sugar 2 G.

These miniature bread rolls are packed with all the flavors of the popular New Orleans muffuletta sandwich. Soft, pliable white sandwich bread, which comes pre-sliced, works best. Roll several slices with a rolling pin to form one large roll, which is then topped with Italian deli meats and cheese and rolled into a roll. Make the roll the night before, then slice it into small rolls and arrange them on a platter as an appetizer before serving.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 cups green olives with pimento
1 cup giardiniera (drained)
1/4 cup mayonnaise
18 thin slices of white bread, crusts removed
200 g thin slices of mortadella
150 g thin slices of salami
100 g thin slices of provolone cheese

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: white bread, jardiniere, provolone cheese, salami, mortadella sausage, olive

Cooking the dish according to the recipe:

Finely chop the olives in a food processor; transfer to a small bowl (every last bit). Wipe out the food processor bowl. Finely chop the giardiniera; transfer to a medium bowl, add the mayonnaise, and toss to distribute evenly.
Place a 45 cm long piece of plastic wrap on the table. Arrange 9 slices of bread on the wrap in a 3 x 3 square, overlapping the slices by 0.5 cm. Press firmly with your fingers where the slices overlap to ensure they stick together. Cover the bread with another 45 cm long piece of plastic wrap and roll the bread out several times with a rolling pin, pressing down until flat. Remove the top piece of plastic wrap and spread half of the giardiniera with mayonnaise evenly over the bread.

Fold half the mortadella slices in half and place them on the bottom third of the bread square. Place half the salami slices on top of the mortadella, then add half the provolone slices (overlapping the slices in each row). Evenly distribute half the sliced olives over the cheese.
Roll the bread and filling tightly into a roll, starting from the bottom and using the plastic wrap to help you along. Tuck the filling in tightly as you go. Pull the plastic wrap tightly at the ends and pinch the ends to create a very tight roll.
Repeat with the remaining 9 slices of bread and filling. Refrigerate the rolls for at least 2 hours or overnight. Unroll the rolls and cut each into twelve 2cm-wide slices.

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