|Nicoise olive||1 1⁄2 Pound, drained and pitted|
|Pimiento stuffed green olives||1 1⁄2 Pound, drained|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Thin whole wheat bread slices/White bread slices||24|
|Salami slices||12 (Thin Soppersata / Genoa)|
|Provolone slices||12 (Thin)|
|Thin mortadella slice||12|
Place Nicoise olives in a food processor or electric blender and process with on/off turns until reduced to a mealy texture.
Transfer to a mixing bowl.
Process green olives in the same manner and add to mixing bowl.
Add mayonnaise and blend thoroughly.
The mixture should have the consistency of a thick spread; if it seems too stiff, add more mayonnaise.
To assemble, arrange bread slices in two rows of 12 on a flat surface, discarding any broken slices.
Spread each slice with olive mixture.
Layer the soppersata, provolone, and mortadella on 12 slices.
Invert remaining 12 slices on top to make 12 sandwiches.
Trim off crusts and cut in half diagonally twice to make 48 triangular canapes.
To keep fresh, cover with dampened paper towels placed between 2 dry towels.
Refrigerate until ready to serve.