Ingredients

The following ingredients have 12 Servings
  • 12 small flatbread (we used buttermilk, as they are softer)
  • 4 cups Gruyere or Swiss cheese (grated)
  • 12 oz. deli ham (very thinly sliced)
  • 12 oz. salami (very thinly sliced)
  • 8 oz. prosciutto
  • 8 oz. jar pepperoncini (sliced and drained)
  • 1/2 c. parsley
  • 1 cup Marie's Honey Mustard Dressing (or more, if desired)

Instruction

  • Warm the flatbread in the microwave for 30 seconds to 1 minute, until soft and pliable (rollable).
  • On a cookie sheet, lay 6 flatbreads. Drizzle each flatbread with either regular mustard or Dijon Honey Mustard Dressing (which is best) or Marie's Honey Mustard Dressing. Layer 1 slice of each meat on top; sprinkle with pepperoncini and grated cheese. Repeat for another cookie sheet of 6 (12 flatbread total).
  • For each pan, broil for 1-2 minutes, until cheese is bubbly. Immediately roll the flatbread tightly, lengthwise.
  • Place all 12 rolls on 1 large cookie sheet. Sprinkle with remaining cheese; BROIL on high for 1-2 minutes. Watch so they do not get too brown.
  • Slice flatbread roll in half and place on a serving platter. Drizzle with more hoey mustard dressing (or serve regular mustard on the side), and sprinkle with chopped parsley.