Muffaletta Panini
A crusty Panini with 3 kinds of meat, provolone cheese and fresh olive salad.
Servings 4
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 Pompeian Olive Oil
- 1 tablespoon Pompeian 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
- 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.
Nutrition
Calories: 924kcal