Georgia Muffuletta Sliders
- 1 package of slider rolls
- Small package of prosciutto
- Small package of black
- forest ham, thin-sliced
- Small package of turkey,
- Sliced provolone cheese
- Small jar of sliced olives, drained
- Small jar of artichoke hearts
- Small jar minced roasted garlic
Olive salad: Thinly chop artichoke hearts, reserving liquid. Combine with 3/4 of the olives and 1 teaspoon of roasted garlic. Refrigerate.
Sliders: Cut rolls in half. If desired, spread with mayonnaise and mustard. Place bottom half of rolls in a baking dish and evenly stack the meats. Top with olive salad and provolone cheese. Place the tops on sandwiches and brush with melted butter. Bake at 350 degrees until cheese begins to melt. Remove from oven and allow sliders to sit for 10 minutes before serving.
From the kitchen of Shelia Webb