Ingredients:

1/2 cup oil-cured olives, pitted

1/2 cup pimento stuffed olives, rinsed and drained

1/2 cup slivered almonds

2 cloves garlic, chopped

1/3 cup FRENCH'S® Spicy Brown Mustard

2 tablespoons olive oil

6 mini baguette rolls, split

1 pound sliced luncheon meats and cheese (smoked ham, salami, provolone cheese)

Directions:

Place olives, almonds and garlic in container of 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 luncheon meat and cheese over pesto. Cover with top half of roll.

Wrap heros in aluminum foil. Grill over medium-high heat for 10 minutes or until rolls are crispy. Serve warm.