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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 924kcal
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


  • 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.


Calories: 924kcal