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Hot Muffaletta Sandwich Recipe

Muffuletta Paninis

When I made these sandwiches, I assembled them in the evening, wrapped them in foil, smashed them down, and put them in the fridge. The next day, I cooked them for lunch.

Muffuletta Paninis

From Rachael Ray

Hot Muffaletta Sandwich Recipe

Ingredients

  1. 1 cup giardiniera (Hot pickled vegetable salad), drained
    1 cup packed baby arugula leaves
    1/4 cup pitted green olives
    8 slices pullman-style white bread
    4 tablespoons butter, softened
    8 thick slices provolone cheese
    8 thin slices prosciutto cotto or boiled ham
    8 thin slices hot soppressata*
    8 thin slices genoa salami

Directions

  1. Using a food processor, grind the giardiniera, arugula and olives.
  2. Coat 1 side of the bread slices with the butter. Build each sandwich as follows: a bread slice (buttered side out), giardiniera relish, a cheese slice, 2 prosciutto slices, 2 soppressata slices, 2 salami slices, another cheese slice, more relish and another bread slice (buttered side out).
  3. Preheat a griddle or cast-iron skillet over medium heat. Add the sammies and cook, turning once, until the cheese melts, 6 to 8 minutes. Alternately, cook in a panini maker on medium low heat for 12-15 minutes, until the bread is toasted and the cheese is oozing.

Makes 4 sandwiches.

*My grocery store did not have soppressata, so I used mortadella instead.

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