4 ounces cream cheese
2 tablespoons pesto sauce
12 mini hard rolls or slider rolls
24 thin slices salami (about 1/3 pound)
24 thin slices capicolla ham (about 1/3 pound)
1 (12-ounce) jar roasted red peppers, drained and sliced into 12 equal strips
6 slices provolone cheese, cut in half
- Preheat oven to 375 degrees F.
- In a small bowl, combine cream cheese and pesto sauce; mix well. Spread each side of the rolls evenly with pesto spread.
- Fold 2 slices of salami in half and place on bottom half of a roll. Fold 2 slices of capicolla ham in half and place on top of salami. Place a strip of roasted red pepper on next then half a slice of provolone cheese. Place top of roll over cheese, repeating process until all sandwiches are assembled. Place sandwiches on baking sheets and cover with foil.
- Bake sandwiches 15 to 20 minutes, or until heated through and cheese is melted. Serve warm.