1/2 cup black olives, pitted
1/2 cup green pimiento stuffed olives, rinsed and drained
1/2 cup slivered almonds
2 cloves garlic, chopped
1/4 cup deli brown mustard
2 T. olive oil
6 ~ mini French rolls { 4 to 6 inch long } split in half
1 pound sliced lunch meats, such as smoked turkey, ham or salami
1 pound provolone cheese
Place olives, almonds and garlic in food processor. Cover and process until finely chopped. Add mustard and oil. Cover and process until well blended. Spread olive pesto on rolls, dividing evenly. Arrange lunch meats and cheese over pesto. Cover with top halves of rolls.
Wrap heroes in heavy ~ duty foil. Place heroes on the barbeque grill. Cook over medium ~ high heat for 10 to 15 minutes or until rolls are hot and crispy. Serve warm, makes 6 serving.