2/3 cup coarse-grain Dijon-style mustard
1/4 cup sliced, pitted kalamata olives or other black olives
1/4 cup snipped fresh parsley
12 sourdough and/or whole wheat mini rolls, split and toasted, if desired
1-1/2 pound cooked smoked ham, thinly sliced
2 cups refrigerated sliced mango (9 oz.)
In a bowl combine mustard, olives, and parsley. Spread the cut sides of 12 roll tops with olive-mustard mixture. Place ham on the roll bottoms. Top ham with mango slices (cut slices to fit, if necessary) add olive-mustard spread bun tops. Makes 12 sandwiches (using 2 ounces cooked meat per sandwich).