Muffuletta Panini

READY IN: 15mins
Recipe by PulpSeattle

A delicious, grilled version of the classic New Orleans sandwich. If you can't find prepared olive salad then try to use a chunky style olive tapenade.

Top Review by gailanng

I reside in the land of Katrina blight, Mardi Gras revelers and great food culture. Though never a dull moment, I don't know what would make me cry more...eating massive amounts of muffulettas or never having it in my life again. Made for Best of 2010.

Ingredients Nutrition

  • softened butter
  • 8 slices rustic bread or 8 slices sourdough bread
  • 16 slices provolone cheese (thin slices) or 16 slices mozzarella cheese (thin slices)
  • 12 cup olive salad, drained or 12 cup olive tapenade
  • 6 ounces thinly sliced black forest ham
  • 6 ounces sliced mortadella
  • 4 ounces sliced genoa salami


  1. Brush both sides of bread lightly with butter.
  2. Layer 4 slices cheese over four of the slices of bread.
  3. Top with olive salad, ham, mortadella, salami, remaining cheese and bread.
  4. Cook sandwiches in a preheated panini press until golden brown and cheese is melted, about 3-4 minutes.
  5. Note: Sandwiches may be cooked in a preheated ridged grill pan or skillet over medium heat. Place a heavy skillet on top of sandwiches to flatten; cook 3 minutes. Turn; replace skillet and continue to cook 3 to 4 minutes or until golden brown and cheese is melted.

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