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Cooking may be one of the oldest skills on the planet. That does not imply that there are any type of restrictions to the expertise readily available for the chef interested in enhancing his/her skills. Also the finest cooks, also specialists, can always discover new dishes, methods as well as methods to enhance their kitchen area abilities, so lets try this Mini Muffaletta (sliders) recipe, we hope you like it.

Use For the tapenade.
You need mixed brined olives (as in authentic Italian) - pitted.
You need Italian pickled vegetables (aka Giardiniera).
Use medium pieces (or 1 large) jarred roasted red peppers.
Use olive oil.
You need to prepare dried parsley.
Use garlic powder.
Provide Italian seasoning.
Provide For assembly.
Use Genoa salami - deli sliced.
Prepare capicola (mild or hot) - deli sliced.
Provide mortadella - deli sliced.
Provide smoked provolone - deli sliced.
You need to prepare mozzarella - deli sliced.
You need to prepare "connected", hearty dinner rolls or slider buns.

Place pickled veggies in the bowl of a food processor. Pulse a few times to chop. Add all other tapenade ingredients. Pulse several times until you have a finely minced mixture..
Leave buns/rolls attached to each other. Cut in half horizontally (to make a bottom and top)..
Spread half the tapenade on the cut side of the bottoms, spread the other half on the tops..
On bottoms layer salami, provolone, mortadella, mozzarella, capicola in that order. Cover with the tops..
Wrap assembled sliders in plastic wrap. Press down gently and evenly to squish everything together. Refrigerate 1-2 hrs for flavors to marinate..
When ready to serve remove from fridge, unwrap, cut apart. Enjoy!.
Note 1: If you don't have a food processor you can finely mince the olives, veggies, and peppers by hand then mix with the remaining ingredients in a small bowl..
Note 2: You really do want pretty hearty rolls/buns, and do NOT want to leave it refrigerated too long, or you will end up with soggy sliders..

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