This recipe is brought to you by Pompeian. All opinions are mine.
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! And Pompeian Olive Oil has just the trick to make setting up a Panini station super easy. For a limited time you can go to the Pompeian Facebook Page and print out a customized label for a bottle of Pompeian Olive Oil complete with a recipe and picture. You can use one of your most cherished family recipes and a family photo to make a wonderful gift. The labels fit perfectly on a 24 ounce bottle of Pompeian Extra Virgin Olive Oil.
I also think it would be great to choose a favorite family recipe that would be easy for your holiday guests to make for themselves like this Muffaletta Panini. Layered with Olive Salad, Salami, Mortadella, Capicola, and Provolone cheese, this is one delicious sandwich.
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.
You can use Pompeian Olive Oil to brighten up the flavor of a variety of recipes. It is the first and only extra virgin olive oil to carry a USDA Quality Monitored Seal. Pompeian also has a variety of blended oils, vinegars, cooking wines, and sprays to use in your holiday meals. To design your own Pompeian label click here and if you need some holiday inspiration you’ll find recipes and more at Pompeian.com.
- 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 Pompeian Olive Oil
- 1 tablespoon Pompeian red wine vinegar
- salt and pepper to taste
- 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
- To make Olive Salad, combine all ingredients in a small bowl. Season to taste with salt and pepper. Refrigerate until needed.
- Heat a Panini Grill (or a skillet or griddle).
- For each sandwich, Brush the outsides of bread with olive oil and spread olive salad on the inside of both pieces of bread.
- 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.
This is a sponsored post written by me on behalf of Pompeian.
Sharing with The Weekend Potluck at The Country Cook.
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