Mini Muffaletta (sliders)

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.