Mini Muffalettas


1 loaf party bread Jewish or pumpernickel
Butter, softened
1 pound Genoa salami, sliced thin
1 pound ham, sliced thin
1 pound pepperoni, sliced thin
¾ pound Provolone cheese, sliced thin
¾ pound mozzarella, sliced thin
Olive Salad:
3 large garlic cloves, crushed
1 cup green olives stuffed with pimientos, chopped
1 cup pitted ripe black olives or Kalamatas, chopped
¼ cup celery, chopped fine
½ cup roasted red peppers, chopped
1 ½ tablespoons capers, rinsed and chopped
¾ cup olive oil
2 tablespoons white wine vinegar
3 tablespoons fresh parsley, chopped
½ teaspoon Italian seasoning

Mix all ingredients for the olive salad. Spread thin layer of butter on bread. Cut meat into small squares (the size of bread). Add salami, provolone, ham, mozzarella and then pepperoni. Top with olive salad. Can be heated or served cold.