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A mini version of New Orlean's famous sandwich, these mini muffulettas would be perfect for this Sunday's Super Bowl celebration. Serve them alongside my recipe from last week, Indianapolis Pork Tenderloin sliders, for the perfect rivalry on your Super Bowl spread!

1 cup kalamata olives
1 cup green pimiento stuffed olives
½ cup finely diced carrot
½ cup pepperoncinis, stemmed and diced
2 cloves garlic
1 tbsp Italian parsley
1 tbsp capers
2 tbsp olive oil
Freshly ground black pepper
16 small rolls
8 slices Provolone cheese
16 slices Genoa salami
8 slices black forest ham

In a food processor, coarsely chop olives, carrot, pepperoncinis, garlic, parsley, and capers. Drizzle in the olive oil and season with freshly ground black pepper.

To assemble sandwiches, spread olive salad on the bottoms and tops of rolls and layer the cheese, salami, and ham in between. Gently press sandwiches and serve at room temperature or lightly grill and press to warm the cheese, if desired.