Tailgate parties are pigskin picnics. Sandwiches and finger foods are easy to put together, put out, and put away when the party is over. These mini mufulettas are tangy and tantalizing as an appetizer yet tasty enough to satisfy the appetite on their own when served with side dishes. The recipe below makes 24 appetizer-size muffulettas.
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
1. Pulse pickled vegetables in food processor 8 to 10 times or until finely chopped. Stir in olives and dressing.
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, add dinner roll tops. Cover with plastic wrap. Serve immediately, or chill until ready to serve.
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