Mini Muffuletta - cooking recipe

Ingredients

1 (10 ounce) jar pimento stuffed olives, drained and chopped
2 (4 1/4 ounce) cans ripe olives, chopped
2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon olive oil
3 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
6 French rolls, split
1/2 lb hard salami, thinly sliced
1/4 lb provolone cheese, sliced
1/2 lb cotto salami, thinly sliced
1/4 lb part-skim mozzarella cheese, sliced

Preparation

In large bowl, combine the first eight ingredients, set aside.
Hollow out tops and bottoms of rolls, leaving 3/4-inch shells (discard removed bread or save for another use).
Spread olive mixture over tops and bottoms of rolls.
On roll bottoms, layer the hard salami, provolone cheese, cotto salami and mozzarella cheese.
Replace tops.
Wrap tightly in plastic wrap.
Refrigerate overnight.
Cut each into wedges; secure with toothpicks.