Muffuletta rolls

Ingredients:

• 0.5 cups green olives with pimento
• 1 cup giardiniera (drained)
• 1/4 cup mayonnaise
• 18 thin slices of white bread, crusts removed
• 200 g thin slices of mortadella
• 150 g thin slices of salami
• 100 g thin slices of provolone cheese

Preparation:

1. Finely chop the olives in a food processor; transfer to a small bowl (every last bit). Wipe out the food processor bowl. Finely chop the giardiniera; transfer to a medium bowl, add the mayonnaise, and toss to distribute evenly.
2. Place a 45 cm long piece of plastic wrap on the table. Arrange 9 slices of bread on the wrap in a 3 x 3 square, overlapping the slices by 0.5 cm. Press firmly with your fingers where the slices overlap to ensure they stick together. Cover the bread with another 45 cm long piece of plastic wrap and roll the bread out several times with a rolling pin, pressing down until flat. Remove the top piece of plastic wrap and spread half of the giardiniera with mayonnaise evenly over the bread.
3. Fold half the mortadella slices in half and place them on the bottom third of the bread square. Place half the salami slices on top of the mortadella, then add half the provolone slices (overlapping the slices in each row). Evenly distribute half the sliced ​​olives over the cheese.
4. Roll the bread and filling tightly, starting from the bottom and using the plastic wrap to help you roll. Tuck the filling in tightly as you go. Pull the plastic wrap tightly at the ends and pinch the ends to create a very tight roll.
5. Repeat with the remaining 9 slices of bread and filling. Refrigerate the rolls for at least 2 hours or overnight. Unroll the rolls and cut each into twelve 2cm-wide slices.