Muffaletta Panini is layered with olive salad, three types of meat, and provolone cheese. Tastes like the classic New Orleans sandwich but in Panini form.
During the holiday season I love to have stuff on hand to make a panini. Things tend to get a little crazy this time of the year. We get so busy shopping, decorating, doing activities that we sometimes forget to eat. Do you do that? Get so busy that at 3 in the afternoon you realize you completely forgot lunch!
Well a panini is great because it works well for lunch, dinner, or a snack. Cut them in bite-sized pieces to serve at a holiday party. Plus they only take minutes to assemble and cook.
And since everyone likes their Panini a little different- some like a lot of cheese, some a lot of meat, and a few are just in it for the bread- it’s the perfect excuse to have everyone make their own. That equals less stress on Mom!
What Is A Muffaletta?
A muffaletta is a wonderful New Orleans sandwich filled with olives, cheese, and a variety of meats all stuffed in a round loaf of Italian bread. It also makes a delicious panini. This recipe is like a cross between a muffaletta and a grilled cheese and it is so, so good. Especially if you like olives as much as I do.
Layered with Olive Salad, Salami, Mortadella, Capicola, and Provolone cheese, this is one delicious sandwich.
Olive Salad
The Olive Salad can be made ahead of time and refrigerated for up to a week. It’s a delicious blend of Pompeian Olive oil, Pompeian Red Wine Vinegar, olives, red onion, artichoke hearts, and roasted red pepper.
A nice coating of Olive Oil on the outside of the sandwich gets it nice and crispy and gives it tons of great flavor.
Recommended Equipment
- Panini Press- a panini press makes it super easy to make really crispy paninis. If you don’t have one, use a griddle or nonstick skillet.
- Silicone Basting Brush– great for brushing the olive oil on the bread.
More Muffaletta Recipes
- Muffaletta Sandwich
- Muffaletta Pinwheels
- Hot Muffaletta Dip
- Muffaletta Quiche
- Muffaletta Salad
- Muffaletta Pizza
Muffaletta Panini
Equipment
Ingredients
Olive Salad
- 1 cup sliced olives, I use a mixture of green and kalamata
- 1/4 cup finely diced red onion
- 1/2 cup chopped marinated artichoke hearts
- 1/2 cup chopped roasted red pepper
- 2 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon oregano
- 2 tablespoons Olive Oil
- 1 tablespoon red wine vinegar
- salt and pepper to taste
Panini
- 8 slices French or Italian bread or use ciabatta but cut horizontally
- 12 slices provolone cheese
- 1/2 pound thinly sliced salami, I use genoa
- 1/2 pound Mortadella
- 1/2 pound Capicola or prosciutto
- more Pompeian Olive oil for bread
Instructions
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To make Olive Salad, combine all ingredients in a small bowl. Season to taste with salt and pepper. Refrigerate until needed.
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Heat a Panini Grill (or a skillet or griddle).
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For each sandwich, Brush the outsides of bread with olive oil and spread olive salad on the inside of both pieces of bread.
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Layer desired amount of cheese and meats. Place one assembled sandwich at a time in the Panini press and cook until bread is crispy and cheese is melted. Slice in half to serve.
Nutrition
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Originally posted December 2, 2014.
Sharing with The Weekend Potluck at The Country Cook.
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