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Use For the tapenade.
Use mixed brined olives (as in authentic Italian) - pitted.
You need Italian pickled vegetables (aka Giardiniera).
Prepare medium pieces (or 1 large) jarred roasted red peppers.
You need olive oil.
Prepare dried parsley.
You need garlic powder.
You need Italian seasoning.
You need For assembly.
Prepare Genoa salami - deli sliced.
Use capicola (mild or hot) - deli sliced.
Use mortadella - deli sliced.
Use smoked provolone - deli sliced.
Prepare mozzarella - deli sliced.
You need "connected", hearty dinner rolls or slider buns.

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..

Now that you have read the Mini Muffaletta (sliders) recipe, as well as you have the know-how that you require to carry out in the cooking area. Obtain that apron out, dust off your mixing bowls as well as roll up your sleeves. You have some cooking to do.

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