Muffuletta on Pretzel Rolls

Muffuletta on Pretzel Rolls

Print Recipe

Yield

8 servings

Difficulty

Easy

Prep Time

0:25

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Ingredients

Olive Tapenade
1/4 cup olive oil, extra virgin
1 cup finely minced assorted olives
2 teaspoons capers
1 teaspoon garlic minced
1/2 teaspoon leaf oregano
1/2 teaspoon red crushed pepper
Muffuletta
8 pretzel rolls
8 ounces sliced mortadella OR bologna
8 ounces sliced capicolla OR ham
8 ounces sliced Genoa salami
8 ounces sliced provolone cheese

Directions

To make Olive Tapenade, combine all ingredients in a bowl; let sit for 5 minutes to blend flavors. Can be made ahead.
Slice pretzel rolls, spread Olive Tapenade on bottom of each roll. Top with mortadella, capicolla, salami and provolone cheese. Add top half of roll and press together. Sandwiches can be served immediately, but flavors blend if sandwiches are individually wrapped and refrigerated for up to 8 hours.

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