Prep 15 mins
Cook 15 mins
This recipe was originally submitted by Mean Chef (IHHDRO), and I adopted it after he left the site. My original review stated, "This is an incredible sandwich...the kind that you order from a great soup/sandwich deli. I loved it as is, but Hubby would have liked a few less capers, as he isn't as much of a salt-fiend as I am. I did have to use a sweet yellow onion, as I had forgotten to pick up a red one. I also used black forest ham and roma tomatoes. Great sandwich." We have made this several times and love this sandwich.
- 4 French rolls
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 4 -6 garlic cloves, finely chopped
- 3 -4 teaspoons capers, drained
- 2 -3 pinches dried oregano, crushed
- 1⁄2 cup roasted red pepper, diced
- 4 pickled peppers, mild, sliced
- 1⁄2 red onions or 1⁄2 sweet yellow onion, thinly sliced
- 1⁄2 cup pimento stuffed olive, sliced
- 1 large tomatoes, thinly sliced
- 4 ounces dry salami, thinly sliced
- 4 ounces Westphalian ham, thinly sliced or 4 ounces black forest ham or 4 ounces smoked turkey or 4 ounces mortadella
- 8 ounces provolone cheese, thinly sliced
- olive oil, for brushing
- Open the rolls and pull out a bit of their fluffy insides.
- Sprinkle each cut side with olive oil and vinegar, then with garlic, capers and oregano.
- Layer one side of each roll with red pepper, pickled peppers, onion, olives, tomato, salami, ham and finally the cheese.
- Replace roll tops, close up tightly and press together well to help seal.
- Heat a heavy nonstick skillet over medium-high heat and lightly brush the outside of each roll with olive oil.
- Place 2 sandwiches at a time in the hot pan.
- Press the sandwiches with a wide spatula several times, turning once or twice, until the bread is crisp and the cheese is melted.
- The sandwiches also can be pressed by placing a heavy skillet on top during grilling.
- (If the bread is browning too quickly, reduce heat to medium.) Cook sandwiches until golden brown on one side, then turn and brown the second side.
- Sandwiches are ready when crisply golden and the cheese has oozed a bit and crisped in places.
- Cut into halves and eat right away.
Wowsers! This one is a bom, really good!
This was really good. I fell in love with Jasons Deli Mufaletta so I had to find a recipe for it and I decied to go with this one. Not exactly Jasons Deli but this was also sure damn good too. My brother wanted to know where I learned how to make it and my uncle who is visiting from Mexico keeps insisting I set up a sanwich shop. LOL I said to him ...calm down lets not get too exited now. jajaja
Good sandwich but I didn't understand the grilling/cooking part of the directions because it didn't work for me-- I think you can get similar results and easier if you broil the sandwiches instead.