mini muffs

After seeing this sandwich on Rowena's blog, and realizing that I've never had it before, I set out to gather the ingredients to put one together.

Probably the hardest thing to find was the olive salad ingredients...after reading what she posted on her Flickr account, I thought I found something quite close to the flavor of her olive salad.

What I found was a can of mexican pickles...cornichons, carrots, pearl onions, sport peppers and olives stuffed with pimento preserved in vinegar, no sugar. The sport peppers add a zing to the pickle juice, thus giving all the pickles a zing. I rough chopped everything and put it into the sandwich as is, no doctoring.

Okay, so the second hardest thing was to get an assortment of cheeses. The only way I could do this was to buy 3 different cheeses and slice them up myself.

Not totally wanting to break the bank, I ended up getting an Iberico cheese (from Spain using a mixture of cow, goat and sheep's milk, often confused with manchego), Brie (it was on sale) & a processed smoked pepper cheese. The smoked pepper cheese was a disappointment as it wasn't knife friendly. The other 2 cheeses were perfect for this sandwich.

Next the meats...I found some Italian coppa, Milan salumi and a local ham.

I roasted red bell peppers and put half into the sandwich.

I also sliced and toasted a 3-inch round sesame bun.

Mini-muffuletta...not homemade like Rowena's nor economically savvy but really delicious! Of course with all that meat, I also served some veggie sticks. (Thanks Rowena!)