Muffuletta
This delightful recipe is a delicious tribute to the iconic sandwich adored in New Orleans. The layers of flavorful ham, salami, mortadella, and provolone cheese are nestled between split, seeded rolls slathered with briny olive salad. Impress your taste buds with this elevated sandwich experience made perfect with a warm press!
— Constant Cookbook
Ingredients
- 4 Kaiser or other round, seeded rolls, each 4
- inches in diameter, split
- 1 cup olive salad
- 3 oz. thinly sliced cooked ham
- 3 oz. thinly sliced Genoa salami
- 4 oz. thinly sliced mortadella
- 4 slices provolone cheese
Instructions
- Lay the roll halves, cut sides up, on a work surface. Brush the cut sides with oil from the olive salad. On the bottom half of each roll, spread 2 Tbs. to 1/4 cup olive salad. Place the ham, salami, mortadella and cheese on top, dividing evenly. Cover each sandwich with the top half of a roll. Cook the sandwiches immediately, or cover and refrigerate overnight to allow the flavors to develop.
- Preheat an electric panini press on medium-low according to the manufacturer's instructions.
- Place the sandwiches, one at a time, on the preheated panini press. Cook according to the manufacturer's instructions until the sandwich is warmed through and the cheese is melted, 6 to 8 minutes.
- Transfer the sandwiches to a cutting board and cut each into quarters. Serve warm. Serves 6 to 8.
- Inspired by the classic sandwich served throughout New Orleans.
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