Muffuletta Paninis recipe

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Ingredients

1 cup pimento-stuffed green olives, drained
½ cup chopped Kalamata olives
¼ cup diced red onions
¼ lemon, juiced
2 marinated artichoke hearts, drained
1 tablespoon chopped fresh basil
2 teaspoons olive oil
2 teaspoons capers, drained
½ teaspoon roasted garlic
cooking spray
8 slices provolone cheese, or to taste
8 thin slices ham, or to taste
8 slices Genoa salami, or to taste
1 loaf crusty Italian bread, sliced

Nutrition Info

527.9 calories
carbohydrate: 46.9 g
cholesterol: 56 mg
fat: 26.8 g
fiber: 3.2 g
protein: 24.4 g
saturatedFat: 9.8 g
servingSize: -
sodium: 2252.4 mg
sugar: 1.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place stuffed olives, Kalamata olives, red onions, lemon juice, artichoke hearts, basil, olive oil, capers, and garlic in a food processor. Pulse until coarsely chopped. Refrigerate olive salad 8 hours to overnight.

  2. Spray a panini press with cooking spray and preheat the grill.

  3. Layer 1 slice provolone cheese, 1 spoonful olive salad, 2 slices ham, 2 slices salami, another spoonful olive salad, and 1 additional slice provolone cheese on 4 slices bread, top with 4 additional slices to create 4 sandwiches. Place sandwiches in the preheated panini press and grill until bread is toasted, 3 to 5 minutes each. Cut sandwiches in half.

Recipe Yield

4 sandwiches

Recipe Note

A delicious, grilled version of the flavorful New Orleans sandwich.

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