All the flavors of a favorite New Orleans sandwich, rolled up and sliced into party-sized bites. Taking advantage of how soft and malleable white bread is (remember those squishy PB&Js in your lunchbox?), we turned several slices into one large "sheet" of bread, flattened it with a rolling pin, covered it with the fillings, then rolled it all up. Make it the night before, then slice and serve on game day!
Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
2 hr 5 min
Prep:
5 min
Inactive:
2 hr
Yield:
8 to 12 servings (2 to 3 slices per person)
Level:
Easy
Total:
2 hr 5 min
Prep:
5 min
Inactive:
2 hr
Yield:
8 to 12 servings (2 to 3 slices per person)
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Pulse the olives in a food processor until finely chopped; transfer to a small bowl (be sure to scrape out every last bit). Wipe out the food processor bowl. Pulse the giardiniera in the processor until finely chopped; transfer to a medium bowl, add the mayonnaise and stir to combine.

Put an 18-inch-long piece of plastic wrap on the counter. Arrange 9 slices of the bread on the plastic in a 3-piece-by-3-piece square, overlapping the pieces by 1/4 inch. Press the overlapping parts together firmly with your fingers so they stick together. Cover the bread with another 18-inch-long piece of plastic wrap, and roll over the bread several times with a rolling pin, pressing to adhere and flatten the bread. Remove the top piece of plastic, and spread half the giardinera mayonnaise over the bread in an even layer.

Fold half the mortadella slices in half, and place them on the bottom third of the bread square. Place half the salami slices on the mortadella, then add half the provolone slices (overlap the slices in each row). Spread half the chopped olives evenly over the cheese.

Tightly roll up the bread and filling, starting at the bottom, using the plastic wrap to keep it together and tucking the filling in tightly as you go. Tighten the plastic wrap at the ends and pinch the ends together until you have made a very tight roll. Repeat with the remaining 9 slices of bread and fillings. Refrigerate for at least 2 hours up to overnight.

Unwrap the logs, and slice each into twelve 3/4-inch slices.

More from:

Kickoff Snacks

Trending Videos 6 Videos

Get the recipe

Mac-O-Lantern and Cheese Bowls 00:56

Scare up a delicious dinner with these mac and cheese-stuffed bell peppers.

IDEAS YOU'LL LOVE

Teriyaki Chicken Wings

Recipe courtesy of Tyler Florence

Muffuletta

Recipe courtesy of Gourmet Magazine

Muffuletta

Recipe courtesy of Food Network Kitchen

Muffaletta

Recipe courtesy of Bobby Flay

Muffuletta

Recipe courtesy of Robert Irvine

Muffaletta

Recipe courtesy of Claire Robinson

Peppermint Pinwheels

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.