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Muffuletta Panini

Source of Recipe

From "The Best Simple Recipes" by America's Test Kitchen


Recipe Introduction

"We gave the classic Louisiana hero-style muffuletta sandwich, made with salami, provolone, ham, and trademark olive spread, a new spin by turning it into a toasted panini. One minute in the microwave warms the interior of this huge sandwich (a single sandwich serves four) while the grill pan crisps the bread. To vary the texture and flavor of the olive relish, use a mix of black and green olives. A crusty round loaf of bread, sometimes called a 'boule,' works best in this recipe. Use a large nonstick skillet if you don't have a grill pan."

List of Ingredients

◦ 1 cup mixed olives, pitted and chopped
◦ � cup drained jarred roasted red peppers, chopped
◦ � cup sun-dried tomatoes packed in oil, rinsed, patted dry, and chopped
◦ 2 tablespoons chopped fresh parsley
◦ 1 clove garlic, minced
◦ 1 tablespoon lemon juice
◦ 6 tablespoons extra-virgin olive oil
◦ 1 (8- to 10-inch) round Italian or French bread
◦ 6 ounces thinly sliced deli mortadella
◦ 6 ounces thinly sliced deli provolone
◦ 6 ounces thinly sliced deli salami


Recipe

Combine olives, peppers, tomatoes, parsley, garlic, lemon juice, and oil in bowl. Slice bread in half horizontally. Scoop out interior of bread, leaving �-inch layer of bread on inside. Spread half of olive mixture over bottom of bread. Top with mortadella, provolone, salami, and remaining olive mixture. Top with remaining bread.

Place sandwich on plate and microwave for 1 minute. Heat nonstick grill pan over medium heat for 1 minute. Place sandwich in pan and weight with Dutch oven. Cook sandwich until golden brown and cheese is melted, 4 to 6 minutes per side. Cut sandwich into wedges. Serve.

Serves 4






❧ Simple Side�Cool and Creamy Green Bean Salad:

Bring 2 quarts water and � cup white vinegar to boil. Add 1 pound trimmed green beans, 1 � teaspoons sugar, and 1 � teaspoons salt and cook until beans are just tender, about 3 minutes. Add � small red onion, sliced thin, and cook until just softened, about 30 seconds. Drain vegetables, then transfer to bowl filled with ice water. Drain again and dry with paper towels. Whisk � cup mayonnaise, 2 tablespoons plain whole-milk yogurt, 1 � teaspoons extra-virgin olive oil, 1 small clove garlic, and 1 teaspoon white vinegar. Add beans and onion and toss to coat. Season with salt and pepper.

Serves 4