Ingredients:

1/4 cup rosemary infused olive oil or reg. olive oil

2 tbl red wine vinegar

3 lrg garlic cloves, diced small

1/2 tbl dried Italian seasoning

1/2 tsp red pepper flakes or to taste

1/3 cup green olives with pimientos

1/2- 6 oz. jar marinated artichoke hearts in oil

1-2.25 oz. can sliced small black olives, drained

2 tbl capers

6 baby carrots, rough chopped

1/4 cup chopped giardiniera pepper veg. mix

1/4 cup pitted kalamata greek olives

1/4 cup roasted sweet red peppers, 12 oz. jar

a couple grinds of black peppercorns or reg. ground black pepper

6-thin sliced deli ham, divided (meat & cheese slices)

6-thin sliced deli salami, divided (meat & cheese slices)

6- lrg swiss or provolone cheese slices, halved, divided (meat & cheese slices)

4- thin slices american cheese (meat & cheese slices)

2-6” hoagie buns (meat & cheese slices)

thin sliced onion (meat & cheese slices)

Directions:

1. In a food processor, add 13 first ingredients and pulse several of times.

2. Lightly butter outside of buns. Place on a hot griddle and lightly toast/brown/crisp buns.

3. Remove/scoop out some bread from thick side of bun with a spoon.

4. Generously spoon olive mixture on thick scooped out side and bottom and press down. Layer meat & cheese slices to make three layers. Place thin sliced onion on top. Press bottom bun on top and slice in half. Wrap in foil and place in fridge until ready to serve.

5. Makes two large Mini Muffuletta Sandwiches.

Bon Appetit!