2 8 ounce jars muffalata sandwich topping (Alpino brand)
1 16 oz mixed pickled vegetables
Pulsed in food processor
1/3 cup pimiento stuffed Spanish olives chopped
1 T bottled olive oil and vinegar dressing
12 small dinner rolls cut in half
6 slices Swiss chess cut in half
12 thin sliced deli ham
12 Genoa salami slices
6 provolone cheese slices cut in half
Spread 2 tablespoons of sandwich topping on cut side of each roll bottom.
Top each with 1 half slice Swiss cheese, 1 ham slice,
1 salami slice, 1 half slice provolone cheese and roll tops.
Cover with plastic wrap if using later and refrigerate or serve immediately.
¼ cup cider vinegar
2 T Dijon mustard
2 T honey
1 tsp salt
½ tsp pepper
¼ cup vegetable oil (I prefer canola)
2 10oz packages shredded coleslaw mix
4 green onions sliced
2 stalks of celery sliced
1 large Gala apple chopped (you could use Fiji)
Whisk together first 5 ingredients. Gradually add oil in a slow steady stream, whisking constantly until blended. Mix coleslaw mix and next three ingredients in a large bowl, add vinegar mixture tossing to coat.
Jalapeno Mustard Dipping Sauce
(for chicken fingers that you can pick up before parking on campus.)
¾ cup mayonnaise
2 T jalapeno pepper jelly
¼ cup Creole mustard
Stir together until blended.
2 cups M&M's
2 cups mini pretzels or goldfish pretzels
2 cups salted cocktail peanuts
1 5.25 oz box of raisins
1 4 oz bag of cranberries, golden raisins and cherries
1 cup roasted almonds
Mix all ingredients in a large bowl. To serve at tailgate party fill several small team megaphones with mix (put a piece of foil in bottom of megaphone to stop up hole) or put in team colored tins or boxes. To store, keep in an airtight container or zip lock bag. Nuts which contain fat can become rancid if not kept air tight.
You can mix and choose your own favorite ingredients; some other choices would be coconut, other dried fruit, white chocolate, cereal, cheese crackers, etc. be creative.