Muffaletta Panini with 3kinds of meat, provolone cheese, and olive relish.

Muffaletta Panini

A crusty Panini with 3 kinds of meat, provolone cheese and fresh olive salad.
Course Sandwich
Cuisine Southern
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4
Calories 924 kcal
Author Christin Mahrlig


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 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


  1. To make Olive Salad, combine all ingredients in a small bowl. Season to taste with salt and pepper. Refrigerate until needed.
  2. Heat a Panini Grill (or a skillet or griddle).
  3. For each sandwich, Brush the outsides of bread with olive oil and spread olive salad on the inside of both pieces of bread.
  4. 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 Facts
Muffaletta Panini
Amount Per Serving
Calories 924
* Percent Daily Values are based on a 2000 calorie diet.