Ingredients
2
jars (16 oz each) giardiniera vegetable mix, drained
3/4
cup pimiento-stuffed green olives, chopped
2
tablespoons olive oil-and-vinegar dressing
12
small dinner rolls, split
6
slices Swiss cheese, cut in half
12
thin slices deli ham
12
slices Genoa salami
6
slices provolone cheese, cut in half
Preparation
In food processor, place vegetable mix. Cover; process with 8 to 10 on-and-off pulses until finely chopped. Stir in olives and dressing.
Spread 1 heaping tablespoon vegetable mixture over cut side of each roll bottom. Top each with 1 half slice Swiss cheese, 1 ham slice, 1 salami slice and 1 half slice provolone cheese; cover with roll tops. Serve immediately, or wrap in plastic wrap and refrigerate until serving time.
