Meatless Muffaletta Panini Recipes

MUFFALETTA PANINI

Steps:

• Heat panini grill.
• Combine olives and dressing.
• Fill bread slices with cheese, turkey, tomatoes and olive mixture. Spread outside of sandwich with mayo.
• Grill 5 min. or until golden brown.

MUFFULETTA PANINI

Steps:

• Brush both sides of bread lightly with butter.
• Layer 4 slices cheese over four of the slices of bread.
• Top with olive salad, ham, mortadella, salami, remaining cheese and bread.
• Cook sandwiches in a preheated panini press until golden brown and cheese is melted, about 3-4 minutes.
• 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.

MUFFULETTA PANINIS

Steps:

• Place stuffed olives, Kalamata olives, red onions, lemon juice, artichoke hearts, basil, olive oil, capers, and garlic in a food processor. Pulse until coarsely chopped. Refrigerate olive salad 8 hours to overnight.
• Spray a panini press with cooking spray and preheat the grill.
• Layer 1 slice provolone cheese, 1 spoonful olive salad, 2 slices ham, 2 slices salami, another spoonful olive salad, and 1 additional slice provolone cheese on 4 slices bread; top with 4 additional slices to create 4 sandwiches. Place sandwiches in the preheated panini press and grill until bread is toasted, 3 to 5 minutes each. Cut sandwiches in half.

REAL N'AWLINS MUFFULETTA

Steps:

• To Make Olive Salad: In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil. Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight.
• To Make Sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer 'bottom half' of each loaf with 1/2 of the salami, ham, mortadella, mozzarella and Provolone. Replace 'top half' on each loaf and cut sandwich into quarters.
• Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.

MEATLESS MUFFULETTA PANINI

Steps:

• Preheat griddle or grill to medium-high heat.
• Place olives and pickled veggies(not roasted red pepper!) in food processor and pulse chop into a relish.
• Divide the relish among 4 sandwich bottoms and top with a single slice of cheese, sliced artichokes and peppers then add another slice of provolone to each sandwich and press tops in place.
• Place sandwiches on grill or frying pan on medium heat and press with heavy skillet weighted down with another heavy skillet or a few heavy cans. Press a few minutes on each side till lightly browned, remove, split and serve.

MEATLESS MUFFALETTA PANINI

Steps:

• Preheat griddle or grill to medium-high heat.
• Place olives and pickled veggies in food processor and pulse chop into a relish. Divide the relish among 4 sandwich bottoms and top with a single slice of cheese, sliced artichokes and peppers then add another slice of provolone to each sandwich and press tops in place.
• Place sandwiches on grill and press with heavy skillet weighted down with cans. Press a few minutes on each side, remove, split and serve.